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. 

By Del Sroufe,


  • 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


  • Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, extending paper over edges.
  • In a small bowl combine the maple syrup, applesauce, almond butter, flaxseed, and vanilla.
  • 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.
  • 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 (27)

(5 from 14 votes)

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Can you add nutritional information for these. I often cook for my mother in law and we need nutritional information for her.

Lisa, Forks Over Knives Support

Hi Svetlana, We are currently working on adding nutritional information to all our recipes and anticipate for this feature to be live on the website in coming months. Please stay tuned for updates!


Perfect brownies! I used carob powder instead of cocoa. Oat flour instead of wheat.


These brownies have good texture and are the right consistency. Would definitely add chocolate chips to the mix. Definitely my favroite of the fok brownies.


Can i add chocolate chips? If so how much?

Eve Panis

I made these since everyone seemed to leave such positive comments. I was in a chocolate mood, I make many whole food plant based recipes, most don't do anything for me as far as taste. These were incredibly delicious, we kept eating them, couldn't stop. Super yummy, definitely satisfied my chocolate craving.


These were one of the best brownies I’ve made! I added mini chocolate chips to the top before I baked them. I made sure not to overcook them so they came out chewy and soft. This will be my new go to brownie recipe!!


I love brownie recipes. They cover cake, fudge, and candy bars. I use agave syrup in place of maple syrup out of personal taste. Little things can be added if desired such as cinnamon, decaf coffee, flavored extracts, etc. to make varying changes.

Kayla D

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!


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


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

Mary Therese Hutchinson

Mine keep coming out very very wet. I use oat flour instead of wheat. What am I doing wrong?

Jenny K

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.


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 Green

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 :)


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 Meritt

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

Yovanca (Pip)

My hubby made these for the first time and substituted the wheat flour for all purpose flour. Worked a treat! Hope this helps.

Bonnie Meritt

I am allergic to wheat What can I substitute the brownies sound awesome


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


A gluten free flour blend that's 1 to 1 ratio like Bob's red Mill. Oat flour would be nut free too. If that isn't a concern then almond flour seems to be the most 'stable' one used in place of wheat, if not a GF blend.


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!


Not to dry with completely whole wheat flour?


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!


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!


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!

About the Author

Headshot of Def Sroufe

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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