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Moist, rich, and seriously fudgy, this no-fuss recipe for vegan brownies delivers big chocolate flavor. Unsweetened applesauce, almond butter, and ground flaxseed add chewy tenderness. 

From Forks Meal Planner

Vegan Brownies

Ingredients

  • ⅔ cup pure maple syrup
  • ½ cup unsweetened applesauce
  • 2 tablespoons almond butter
  • 3 teaspoons ground flaxseed
  • 1 teaspoon pure vanilla extract
  • ½ cup whole wheat pastry flour
  • ½ cup walnuts, finely chopped (optional)
  • 5 tablespoons unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt

Instructions

  1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, extending paper over edges.
  2. In a small bowl combine the maple syrup, applesauce, almond butter, flaxseed, and vanilla.
  3. In a medium bowl stir together the flour, walnuts, cocoa powder, baking powder, baking soda, and salt. Add applesauce mixture to flour mixture, and stir just until combined. Spread batter in the prepared pan.
  4. Bake 30 minutes or until firm. Cool in pan on a wire rack. Using edges of parchment paper, lift uncut brownies out of pan. Cut into 12 brownies.

Comments (8)

(4.4 from 5 votes)
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Hannah4 months ago
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My family loves these brownies. I like that you don’t have to use any fancy equipment to make them. I like using a mashed riped banana in place of the applesauce.

Bonnie Meritt5 months ago
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The brownies sound awesome I’d like to make them if I can use something besides wheat.

Bonnie Meritt5 months ago
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I am allergic to wheat What can I substitute the brownies sound awesome

Tiffany5 months ago
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My husband cannot tolerate wheat either; I substitute oatmeal flour (ground oatmeal) and these turn out AMAZING!!

Kate6 months ago
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Fantastic brownies. I added about 1/4 C extra flour (and used whole wheat bread flour, not pastry) and they were absolutely delicious. This one will part of the dessert rotation for sure!

Carol7 months ago
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They are in the oven right now. I make them all the time. They are so easy to put together and the ingredients are staples so they are always on hand. The one exception is almond butter so I just use peanut butter (no additives so it’s just as runny as almond butter). Thank you for the recipe, Chef Del and FOK!

Florence8 months ago
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My brownies came out great. They were a little more cakey than expected but still delicious and satisfying. Will be making that recipe again for sure!

GM3 months ago
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Underbaked these at 22 minutes so they were extra fudgy. Used banana instead of applesauce and peanut butter instead of almond butter. Did the trick!

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Fudgy Vegan Brownies

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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