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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 (16)

(4.7 from 10 votes)
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Kayla D2 weeks ago
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Delicious! I used Oat Flour and added pecans, chocolate chips, and a little bit of cinnamon and coffee. Wonderful, simple, and easy to make variations – what’s there not to like. It also holds up well in the fridge. I’ve already made this multiple times and will make again.

Thank you!

Sara2 months ago
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Subbed oat flour for pastry flour and cooked for 22 minutes so they were nice and fudgy. New family favourite and soo good!

susan3 months ago
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I Just made them baked them for 30 mins. We let them cool while we had dinner. Amazing nice and fudgy.

Mary Therese Hutchinson3 months ago
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Mine keep coming out very very wet. I use oat flour instead of wheat. What am I doing wrong?

Jenny K2 months ago
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Oh my goshhhh these are so good. I’ve been eating healthy and thus haven’t bought a brownie mix from the store in almost two years, though I love dark chocolate brownie mix. And in the best way, these taste exactly like that. I cannot believe it since these are all real food ingredients. And my KIDS even loved them. Yum yum yummmmmy. I had to use regular wheat flour (the Wheat Montana Prairie Gold one from Walmart) and peanut butter because it’s what I had on hand. So good.

Jen7 months ago
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I did what another reviewer did and baked them for 22 minutes. We loved them! I think I’ll try to bake the next batch for 25 minutes to keep them fudgy, but maybe a little firmer. They were delicious regardless! We would eat these every night if we could, but will definitely be eating them once a week. 🙂

Dana Green9 months ago
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Oh my goodness, these are so tasty, even my picky family members wolf them down! Easy to put together with staples and easy swaps too, love them 🙂

Hannah1 year 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 Meritt1 year ago
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The brownies sound awesome I’d like to make them if I can use something besides wheat.

Yovanca (Pip)6 months ago
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My hubby made these for the first time and substituted the wheat flour for all purpose flour. Worked a treat! Hope this helps.

Bonnie Meritt1 year ago
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I am allergic to wheat What can I substitute the brownies sound awesome

Tiffany1 year ago
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My husband cannot tolerate wheat either; I substitute oatmeal flour (ground oatmeal) and these turn out AMAZING!!

Kate1 year 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!

Carol1 year 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!

Florence1 year 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!

GM1 year 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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Vegan Brownies

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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