it’s rare that i find a vegan brownie that’s super soft and fudgy. many times, they’re on the more dense side and can be kind of dry. well, not today! meet The Ultimate Fudgy Vegan Brownies my friends. just take a look at those pictures below and you will see why they’re perfection. my secret ingredient? olive oil! also, i get a lot of questions about substitutions for almond flour. i really love this flour and it’s my favorite to bake with, and that’s why i use it a lot. of course you can try to use something else but i’ve only made the recipe this way, so i’m not sure about substitution amounts or how the texture will change. for instance, if you use oat flour, the texture would be a lot more dense and require more liquid!
idk about you, but i’ve been doing a LOT of baking and The Ultimate Fudgy Vegan Brownies are my man’s favorite so far. they’re not too sweet, which is what we prefer but if you want more sweetness, try drizzling maple syrup on top after the brownies cool down!
ingredients and directions
in a bowl, mix:
- 2.5 cups almond flour
- 1 tsp baking powder
- 1/4 cup cocoa powder
- 1/4 cup flaxseed meal
- 4 tbsp maple syrup
- 1/4 cup creamy almond butter
- 1/4 cup olive oil
- 3/4 cup unsweetened vanilla almond milk
- place the batter in a baking pan and top with dairy free chocolate chips
- baked in a 9 x 9 baking pan at 350 degrees for 20 minutes
- cool down completely before cutting and enjoy!