Best Ever Vegan Fudgy Brownies Recipe

The gooiest of them all, these incredible brownies will absolutely make your day!

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Can you tell from the picture just how thick and moist and chewy these brownies are? Mmm!

And the best part? They’re much better for you, and much better-tasting than any other brownies you’ll purchase at a store.

Why are they better for you, you ask? After all, they are still brownies. Well, when you make your own dessert, you get to control every ingredient that goes into them. And if you use the right ingredients, you get wonderfully delicious dishes–such as this one–that won’t make you gain weight, won’t spike your blood sugar (not much anyway), won’t make you break out, all while delightfully pleasing your taste buds.

Among other ingredients, I used walnut butter, white spelt flour, and raw unsweetened cocoa powder to bring this recipe to life. What I love most about this recipe is it’s versatile. Depending on your dietary needs, this recipe can be switched up however you need it.

The brownies get their moist chewy foundation from the omega-3 rich walnut butter. If you’ve ever shopped for walnut butter or any nut kinds of butter, you know how pricey they can be. The price ranges anywhere from $9-$16 for an 8oz jar. For this recipe, you’ll need two of those 8 oz jars. You can save yourself a few bucks by ordering some online. For those of you who don’t prefer walnut butter, no worries. You can use almond butter, too. Just make sure you get at least a 16 oz jar or two 8 oz jars. That equals to the two cups of nut butter required for this recipe.

The white spelt flour is a much healthier alternative than traditional white all-purpose flour. Though it does contain gluten, it’s a more tolerable form of gluten. Trust me. If I can eat it with no problems, then you’re in good hands with spelt flour. My digestive system is among the most sensitive ones. Spelt aids in circulation, boost the immune system, it’s full of fiber so it helps with constipation, it helps to build strong bones, and much more. And, it tastes very very similar to traditional white all-purpose flour, so you won’t miss much in the taste department. Try switching the traditional flour with spelt, and watch your cholesterol levels drop.

The amazing chocolate of the brownies comes from the raw organic cacao powder. I’ve been using this stuff for years and to say I love it would be an understatement. I’ve used this wonderful cacao powder to make my very favorite smoothie of all time: chocolate banana smoothie. Loaded with energy-boosting nutrients, and it makes every recipe of mine come to life. I use it because this brand of cacao is of extremely high quality and a must-have for my pantry. You’re welcome, chocolate-lovers.

Don’t say I didn’t warn you. These brownies are so good! As you can see from the picture above, I’m very excited a My husband has been begging me to make them again since the last time we both demolished them, which was months ago. If you’re not too careful, you may wind up eating much of the brownie batter as I did!

Ok, ok. Without further ado, it’s time to share with you guys the very reason you’re here: these awesome fudgy brownies!

Ingredients

• 2 cups of almond butter or you can use walnut butter
• 1 cup of unsweetened applesauce. You can also use coconut milk yogurt if you prefer
• 1/2 cup of coconut milk, or milk of choice
• 1 tbsp pure vanilla extract
• 3/4 cup white spelt flour. You could also use regular spelt flour or even almond flour
• 1 cup of coconut sugar OR 1/2 cup +3 tbsp honey or agave
• 3/4 cup unsweetened cocoa powder
• 1 tbsp baking soda
• 1/4 tsp salt
• 1/2 cup sugarless chocolate chips *optional*

Instructions

Preheat oven to 350 F. Lightly oil an 8×12 or a 9×13 pan, or line with parchment. Combine the first four ingredients in a bowl. If the nut butter is not soft, lightly heat until it’s stir-able.

Stir the remaining ingredients (the dry ingredients) in a separate bowl. Smooth out all the lumps of the sugar (if that’s what you use) and the flour with a whisk or your fingers.

Pour dry ingredients into wet and stir to combine. It will smell amazing.

Smooth the batter into the prepared pan. Bake on the center rack for twenty-five minutes. They should be underdone in the middle. Take them out and let them cool. After they’ve sat for about twenty minutes, loosely cover them and let the pan sit either on the counter or in the fridge for 4-6 hours, as they firm up during this time and do not lose their extreme fudginess.

You may cook them longer if you prefer a more cake-ier brownie. Just don’t overcook them (no more than half an hour) as the longer the brownies sit, the more they firm up as they cool.

Try them! Let me know what you think. Enjoy them with some vanilla nice-cream or some walnut milk. What a treat!