The Best Vegan Brownies
Vegan, single-servings, gluten free, paleo, high protein
Seriously, these vegan brownies are so tender, they melt in your mouth. I made this delicious treat with a blend of plant-based ingredients that provide these brownies great mouthfeel and texture: namely almond butter, cocoa powder, buckwheat flour and apple sauce. My vegan brownies are moist and loaded with heart-healthy fats and protein. Coffee and maca root powder give them extra mocha/butterscotch-flavor. Maca is a new superfood made from ground root vegetables and can be found in a health food store or on-line. Super simple to make, the recipe comes together in minutes for delectable brownies that you can feel good about eating in perfect single serving sizes.
The Best Vegan Brownies
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
2 cups almond butter, unsalted (one 16 oz jar)
1 cup maple syrup
1 cup apple sauce, unsweetened
1 tablespoon freeze dried coffee
1 tablespoon almond extract
1 tablespoon vanilla extract
1/2 cup+2 tablespoons cocoa powder
2 tablespoons buckwheat flour
2 tablespoons ground maca powder (can sub protein powder)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips
large crystal salt
Makes 24 brownies
Having trouble finding the ingredients or tools to make this recipe? Find my recommendations here:
Instructions
1. Prepare 2 12-cupcake-tins with 12 paper cups each, 24 total or use 2 12-count-single-square-brownie tins liberally coated with coconut baking spray. Preheat oven to 350ºF/180ºC.
2. Combine almond butter, maple syrup, apple sauce, dried coffee, almond extract and vanilla extract in a medium sized bowl. Stir the batter until all ingredients are blended into a smooth, creamy batter. Add cocoa powder, buckwheat flour, maca, baking powder, baking soda and salt. Mix until incorporated. Fold in chocolate chips.
3. Scoop brownie batter into cupcake tins to fill 24 equally. Top brownies with a generous sprinkling of large crystal salt. Bake 18 minutes. Halfway through baking, rotate pans 180 degrees to allow for even cooking.
4. Serve with your favorite vegan vanilla ice cream!!!
Photos by Brian Byllesby
Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!
This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!