Almond Flour Vegan Brownies Recipe That Everyone Loves

Brownies are a beloved treat worldwide, but finding a version that fits a vegan lifestyle and gluten-free needs can sometimes feel like a challenge. Enter almond flour vegan brownies — a rich, fudgy, and utterly delicious option that doesn’t compromise on flavor or texture.

These brownies come together with wholesome ingredients, offering a moist and dense bite with the perfect balance of chocolatey goodness. Whether you’re vegan, gluten-intolerant, or simply seeking a healthier dessert, this recipe is sure to become a staple in your baking repertoire.

Plus, it’s easy to make, packed with nutrients, and utterly satisfying.

In this blog post, I’ll walk you through why these brownies stand out, the exact ingredients and equipment you’ll need, a detailed step-by-step guide, and some creative tips and variations to make this recipe your own.

Ready to bake the best almond flour vegan brownies ever? Let’s get started!

Why You’ll Love This Recipe

Almond flour gives these brownies a naturally nutty flavor and a wonderfully moist texture that sets them apart from traditional flour-based recipes. Being vegan, they exclude any eggs or dairy, relying on flaxseed meal and plant-based milk to bind and enrich the batter.

This recipe is not only gluten-free but also refined sugar-free if you choose to use maple syrup or coconut sugar, making it a healthier indulgence. The brownies come out fudgy, rich, and perfect for satisfying any chocolate craving without feeling heavy or overly sweet.

They’re also incredibly versatile — add nuts, vegan chocolate chips, or swirl in some almond butter for an extra special touch. Plus, they freeze beautifully, so you can have a guilt-free treat anytime!

Ingredients

• 1 ½ cups almond flour (finely ground)
• ⅓ cup unsweetened cocoa powder (natural or Dutch-processed)
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons ground flaxseed meal
• 6 tablespoons warm water
• ½ cup maple syrup or coconut sugar
• ⅓ cup melted coconut oil or vegan butter
• 1 teaspoon pure vanilla extract
• ½ cup vegan dark chocolate chips (optional)
• ½ cup chopped walnuts or pecans (optional)

Equipment

• 9×9 inch square baking pan
• Mixing bowls
• Measuring cups and spoons
• Whisk or fork
• Spatula
• Small bowl for flax egg
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Line your 9×9 inch baking pan with parchment paper or lightly grease it with coconut oil to prevent sticking.
2. Prepare the flax egg: In a small bowl, combine the ground flaxseed meal with the warm water. Stir well and let it sit for about 5 minutes until it thickens into a gel-like consistency.
3. Mix dry ingredients: In a large mixing bowl, sift together the almond flour, cocoa powder, baking soda, and salt. This ensures there are no lumps and evenly distributes the leavening agent.
4. Combine wet ingredients: Add the flax egg, maple syrup, melted coconut oil, and vanilla extract to the dry ingredients. Stir everything thoroughly until you get a smooth, thick batter.
5. Fold in optional add-ins: Gently fold in the vegan chocolate chips and chopped nuts if using. These add delightful texture and bursts of flavor.
6. Pour the batter into the prepared pan: Spread it out evenly using a spatula, making sure to fill the corners.
7. Bake: Place the pan in the preheated oven and bake for 22-25 minutes. Start checking at 20 minutes by inserting a toothpick in the center — it should come out with a few moist crumbs but not wet batter.
8. Cool completely: Once baked, remove the brownies from the oven and let them cool in the pan on a wire rack for at least 30 minutes before slicing. This helps them set and makes cutting easier.
9. Serve and enjoy! These brownies are perfect on their own or topped with vegan ice cream for an extra indulgence.

Tips & Variations

“To get the perfect fudgy texture, avoid overbaking your brownies — aim for a slightly underdone center that firms up as it cools.”

Use almond butter swirl: Before baking, drop dollops of almond butter on top of the batter and use a knife to swirl it through for a rich, nutty contrast.

Sweetener swaps: Feel free to replace maple syrup with agave nectar, brown rice syrup, or coconut sugar depending on your preference and dietary needs.

Make it spicy: Add a pinch of cayenne pepper or cinnamon to the batter for a subtle warming kick that complements the chocolate beautifully.

Nut-free option: Substitute almond flour with sunflower seed flour if you have nut allergies, but note the flavor will be slightly different.

Chocolate chips alternatives: Use chopped vegan dark chocolate bars or cacao nibs for more intense chocolate flavor and crunch.

Storage: Keep leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a week. They also freeze well for up to 3 months.

Nutrition Facts

Serving Suggestions

These almond flour vegan brownies pair wonderfully with a scoop of your favorite vegan vanilla or coconut ice cream. For an extra touch, drizzle with vegan caramel sauce or sprinkle with flaky sea salt to enhance their rich chocolate flavor.

If you want a healthier dessert, serve alongside fresh berries or a dollop of coconut whipped cream for a light, refreshing contrast.

Looking for more delicious vegan treats? You might enjoy our Vegan 50 Cupcake Recipes for more sweet inspiration!

Conclusion

These almond flour vegan brownies strike the perfect balance between indulgence and wholesome ingredients, making them a fantastic choice for anyone craving a chocolate fix without dairy or gluten. The recipe is straightforward, flexible, and yields a decadent treat that’s both fudgy and flavorful.

Whether you’re baking for a crowd, meal prepping dessert for the week, or simply treating yourself, these brownies are sure to satisfy.

Don’t hesitate to experiment with add-ins or toppings to make them uniquely yours. And if you’re interested in exploring more comforting and flavorful recipes, check out our Bread And Gravy Recipe or the hearty Braised Pork Ribs With Radish Recipe.

Happy baking!

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