Fudgy Almost Guiltless Vegan Brownies
Indulge in pure chocolate bliss with these Fudgy Almost Guiltless Vegan Brownies—a decadent treat that combines rich flavor with wholesome ingredients. Made with creamy almond butter, unsweetened applesauce, and pure maple syrup, these brownies are naturally sweetened and packed with plant-based goodness. The addition of a "flax egg" ensures a moist, fudgy texture, while a combination of cocoa powder and vegan dark chocolate chips delivers an irresistible double-chocolate experience. Gluten-free almond flour keeps these brownies light yet satisfying, and they’re simple to whip up in just 10 minutes of prep time. Perfect for dessert lovers looking for a healthier twist, these brownies are a guilt-free indulgence that everyone, vegan or not, will love.
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Recipe Information
Ingredients
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 0.5 cup Unsweetened applesauce
- 0.3333333333333333 cup Natural almond butter
- 0.3333333333333333 cup Pure maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cup Cocoa powder
- 0.25 cup Blanched almond flour
- 0.5 teaspoon Baking powder
- 1 pinch Pinch of salt
- 0.5 cup Vegan dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a small bowl, combine the ground flaxseed and water. Stir well and let it sit for 5-10 minutes to form a gel-like consistency (flax egg).
In a large mixing bowl, whisk together the applesauce, almond butter, maple syrup, and vanilla extract until smooth and well-combined.
Add the prepared flax egg to the wet ingredients and mix thoroughly.
Sift in the cocoa powder, almond flour, baking powder, and salt. Mix until a thick batter forms. Do not overmix.
Fold in the vegan dark chocolate chips gently using a spatula.
Transfer the brownie batter into the prepared baking pan, spreading it out evenly with the spatula.
Bake in the preheated oven for 25 minutes or until the edges appear set and the center is just slightly underdone (it will firm up as it cools).
Remove the pan from the oven and let the brownies cool in the pan for at least 30 minutes. Use the parchment paper overhang to lift the brownies out of the pan and place them on a wire rack to cool completely.
Once completely cooled, slice into 9 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 526 mg | 23% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 102.9 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1995 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
