Vegan Rich Fudgy Brownies! Get ready to have your taste buds do the happy dance with these wholesome brownies – they’re so good, you’ll forget they’re vegan!
Indulge in the ultimate vegan treat with these decadent Vegan Rich Fudgy Brownies! Bursting with intense dark chocolate flavor, these sweet treats strike the perfect balance between cakey and fudgy textures. Each bite is a luxurious experience, enveloping your taste buds in a symphony of indulgent goodness.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
These brownies are crazy good. We absolutely loved them! From their fudgy-cakey texture to their intense chocolate flavor, these healthy brownies are perfect for chocolate lovers everywhere.
Wonders of Cacao
Derived from the cacao bean, cacao is superfood that is packed with antioxidants. It also contains nutrients that can positively boost your mood and enhances brain function.
Tips for Success:
- Flavor Profile: These brownies are rich with an intense dark chocolate They are cake-like fudgy, not chewy fudgy. They are ultra decadent and lightly sweet.
- Parchment Paper Liner: Line the baking dish with parchment paper to cover the bottom, allow excess paper to go up and over two of the sides of the pan and hang over the edges for easy removal of the brownies.
- Removal from Pan: Make sure you run a sharp knife all along the edges of the pan where the parchment paper isn’t covering the edges to ensure that the brownies don’t stick to the sides when lifting it from the pan.
- Almond Flour: This recipe was specifically created to use almond flour. We cannot guarantee good results using substitutions nor do we have any recommendations for substitutions.
- Cashew Butter Substitutions: Feel free to substitute the cashew butter with almond butter or your other favorite nut or seed butter with the understanding that substitutions may influence taste and texture. We have tested almond butter and it works perfectly.
- Peanut Butter: The peanut butter beautifully accents the rich chocolate flavor. You won’t taste the peanut butter directly. It is a very subtle accent. You can leave it out if you wish, just increase the cashew (or almond) butter by the same amount.
- Unsweetened Cocoa (Cacao) Powder: You can use your favorite unsweetened cocoa (cacao) powder such as Hershey’s. We used Navitas Organic Cacao Powder as it is considered a ‘superfood’ due to its high amount of antioxidants, minerals, and vitamins. Cacao powder is packed with flavonoids. These nutrients have been shown to lower blood pressure and improve the blood flow to the brain and heart, and aid in preventing blood clots.
- Rolled Oats versus Oat Flour: We made this recipe testing both oat flour and finely chopped rolled oats, both work perfectly. If you use oat flour, then do not add the additional tablespoon of almond flour. If you do use oat flour, then you will not need a food processor.
- Instant Coffee: If you have instant coffee on hand and you enjoy the extra flavor it gives to the chocolate, then use it. It is optional and makes a very subtle difference in flavor. Coffee deepens the chocolate flavor. You will not be able to taste the coffee.
Leftovers and Freezing:
Leftovers will generally keep 4 to 5 days. Store in a covered container.
These brownies freeze well.
Pantry Products:
- Rolled Oats: We used Bob’s Red Mill Gluten Free Old Fashioned Whole Grain Rolled Oats, feel free to use your favorite whole grain rolled oats.
- Unsweetened Cocoa (Cacao) Powder: We used Navitas Organic Cacao Powder. Feel free to use your favorite cocoa or cacao powder.
- Vegan Chocolate Chips: We used Enjoy Life Semi-Sweet Chocolate Chips. Feel free to use your favorite vegan chocolate chips.
- Cashew Butter: We used Artisana Organic Raw Vegan Cashew Butter. Feel free to use your favorite raw cashew butter in this recipe. Read the label, make sure the only ingredient is raw cashews. Do not use a salted or sweetened cashew butter.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- 8 x 8 baking pan
- Parchment paper
- Food Processor (see blog post notes on oats)
If you try this decadent and guilt-free dessert, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
PrintVegan Rich Fudgy Brownies
- Prep Time: 15 Minutes
- Cook Time: 29-31 Minutes
- Total Time: 45 Minutes (+Rest Time)
- Yield: 9 Servings 1x
- Category: Dessert
- Method: Oven
- Diet: Vegan
Description
Bursting with intense dark chocolate flavor, these delightful sweet treats strike the perfect balance between cakey and fudgy textures.
Ingredients
Dry Ingredients:
- 2 Tablespoons flaxseed meal
- 1 cup + 1 Tablespoon almond flour
- ½ cup rolled oats, finely chopped *
- ½ cup unsweetened cocoa/cacao powder *
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt *
Wet Ingredients:
- ½ cup unsweetened plain plant milk
- 1/3 cup + 1 Tablespoon cashew butter *
- 1 teaspoon unsweetened peanut butter *
- ½ cup + 1 Tablespoon pure maple syrup
- 2 teaspoons vanilla
Other Ingredients:
- ½ cup vegan semi-sweet chocolate chips *
Optional Ingredients:
- 1 teaspoon instant coffee *
Instructions
- Preheat the oven to 350 F. Place the oven rack in the center position.
- Place 2 tablespoons of flaxseed meal into the ½ cup unsweetened plain plant milk, stir to combine, set aside.
- Line an 8 x 8 baking pan with parchment paper. Set aside.
- Place the rolled oats into a food processor and process until almost flour, then place into a large bowl.
- Place all the remaining Dry Ingredients into a large bowl with the finely chopped oats, then whisk until well combined.
- Place all the remaining Wet Ingredients into the bowl with the dry ingredients (including the flaxseed meal/plant milk mix), stir to combine. Stir in the chocolate chips and mix just until combined.
- Pour the brownie batter into the parchment lined 8 x 8 baking dish, smooth out carefully to make the batter even and level.
- Place in a preheated oven and bake at 350 F for 29 to 31 minutes or until set and the edges are slightly pulling away from the sides of the pan.
- Remove from the pan from the oven, place on a cooling rack and allow to cool for at least 20 minutes in the pan, loosen the edges, then remove the brownies by lifting the parchment paper to a cooling rack. Cool for an additional 10 minutes, then cut, serve, and enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 9
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I made these yesterday…very rich and deeply flavored without being gooey or oily. I’ll definitely make them again. Nice to have such a decadent dessert with nutrition benefits! I’ve made your Catalina salad dressing several times and need to make more…another wonderfully crafted recipe full of complex flavors! I do wish that your baking recipes included metric weight measurements for dry ingredients such as flours. But maybe you do have that option, but I’m just not seeing it?
Hi there Dale,
YAYYYYY!!! We are thrilled that you gave this recipe a try and enjoyed it! Unfortunately, at this time, we do not have metrics, hopefully soon. We appreciate you taking time to leave us a fantastic review.
-Ameera and Robin
We have been on a multi-year quest to find a healthy brownie recipe that still tastes good and we have finally found it! These are incredible! The perfect texture with a deep rich chocolate flavor and lightly sweet which is just perfect. Thank you for creating decadent desserts that we can feel good about eating. We also love your chocolate chip cookie bars and raspberry crumble cookies. These brownies will now be in regular rotation for our nightly treat. THANK YOU for this YUMMINESS.
Hi there Marla,
WOOOO HOOOOO!!! We are THRILLED that you enjoyed this recipe and that this recipe has proven worthy of your and your family! We also appreciate you lovely thoughts on our chocolate chip cookie bars and raspberry crumble cookies. THANK YOU for taking time to leave us a fantastic review.
-Ameera and Robin
Well I thought I’d left a comment, but I guess I forgot to save it!
These are so decadent! Really good. And I appreciate that there aren’t any beans in the recipe. Lol. I feel like if I tell someone I am making plant based brownies, they think black beans. So this is fantastic!
My favourite bread shop makes vegan brownies with buckwheat and rye flours. Maybe I will try and incorporate those sometime.
Bravo, ladies!!
Hi there Sandra,
YAYYYY!!! We are so happy that you enjoyed these brownies. Buckwheat and rye flours – we gotta take a look to see if we can somehow spin these flours into something yummy. Thank you so much for taking time to leave us a fantastic review.
-Ameera and Robin
OMG! I have tried several wfpb chocolate cake and brownie recipes and this is the first one that tastes like regular brownies! I have already eaten a quarter of the pan! I will definitely be making these again! Thank you!
Hi there Shelley,
YAYYY!!! We are thrilled that you enjoyed this brownie recipe. Thank you so much for taking time to leave us a fantastic review of this recipe.
-Ameera and Robin
Does anyone know where I can find nutritional information for this recipe?
Hi there Judy,
We do not provide nutritional information on desserts. If you need nutritional information on desserts, you can use https://cronometer.com/
Thank you.
-Ameera and Robin
So. Good. I made them for my work pals…am always testing them with sneaking GF/V treats to them. And they were FLOORED! Going on my regularly scheduled treat baking list!
Hi there Andrea,
WOOOO HOOOO!!! So happy that you and your work pals enjoyed this recipe. Thank you so much for taking time to leave us a fantastic review.
-Ameera and Robin
One question. Can agave syrup be a substitute for maple syrup?
Hi there Aimee,
We have never tried agave syrup, but if it is the same consistency and sweetness as maple syrup, then we believe it could work. Thank you.
-Ameera and Robin
Can you double the recipe to make a bigger pan of brownies??
Hi there Angi,
Thank you for your question. We believe that this will work, but you will need to adjust your baking time accordingly. Since we have not tested it ourselves, we are unsure of the timing.
-Ameera and Robin
These look delicious! Can i substitue cashew flour for cashew butter?
Hi there Michelle,
Thank you for your question. We do not recommend substituting dry ingredients for the wet ingredients.
-Ameera and Robin
Can I substitute almond butter for the cashew butter?
Hi there Cheryl,
Thank you for your question. Yes, you can substitute almond butter for the cashew butter. This was in the blog post. I will copy/paste it here for your convenience.
I hope this helps.
-Ameera and Robin
Can I use almond butter vs cashew butter?
Hi there Cheryl,
Thank you for your question. Yes, you can substitute almond butter for the cashew butter. This was in the blog post. I will copy/paste it here for your convenience.
I hope this helps.
-Ameera and Robin
Ladies you did it again! Thank you so much for creating a decadent brownie recipe with the perfect texture. Cheers!
Hi there Julie,
YAYYYY!!! Thank you so much for giving this recipe a try. We are thrilled that you enjoyed it. We appreciate the awesome review.
-Ameera and Robin