Best Vegan Brownies – a delicious recipe with chocolate nut butter, sugar, eggs, unsweetened almond milk, vanilla, coconut flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F and coat a 9x9 baking pan or two smaller ones with oil.
2
In a large bowl, combine the dry ingredients - the coconut flour, cacao powder, sea salt, and baking soda. Set aside.
3
In a smaller bowl, whisk together the nut butter, sugar, flax eggs, almond milk, and vanilla extract. Carefully stir the wet into the dry and mix until combined. Fold in the chocolate chips and walnut pieces.
4
Transfer the batter to the baking pan and bake for 20-22 minutes, or until a toothpick comes out relatively clean (relatively because you might poke a chocolate chip, not undercooked batter).
5
Let cool slightly before serving. Store leftovers in an airtight container in the fridge for up to two weeks.
616
kcal
Calories
33
g
Fat
67
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3/4 cup chocolate nut butter (or any nut butter), 1/2 cup sugar, 2 flax eggs, 2 tablespoons unsweetened almond milk, and more.
Yes, Best Vegan Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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