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

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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

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