Craving a decadent chocolate treat that's both incredibly delicious and completely plant-based? Get ready to discover the ultimate vegan brownie recipe that will make you forget all about traditional dairy-laden desserts! These Fudgy Coconut Butter Brownies are about to revolutionize your dessert game, proving that healthy eating doesn't mean sacrificing flavor or texture. Prepare to be amazed by a brownie so rich, so moist, and so chocolatey that you won't believe it's completely vegan!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 16 brownies
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup coconut butter
- 1/2 cup maple syrup
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, ensuring the paper overhangs on two sides for easy removal.
- In a large mixing bowl, sift together the almond flour, cocoa powder, baking powder, and salt to remove any lumps and ensure even distribution of dry ingredients.
- In a separate microwave-safe bowl, gently warm the coconut butter until it becomes smooth and easily spreadable. If using solid coconut butter, microwave in 15-second intervals, stirring between each interval.
- Add maple syrup, almond milk, and vanilla extract to the melted coconut butter. Whisk thoroughly until the wet ingredients are completely combined and create a smooth, glossy mixture.
- Pour the wet ingredients into the dry ingredient mixture. Stir gently with a spatula until just combined, being careful not to overmix. The batter should be thick and fudgy.
- Transfer the brownie batter to the prepared baking pan, using a spatula to spread it evenly and smooth the top. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 22-25 minutes. The brownies are done when the edges look set and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let cool in the pan for 15-20 minutes. Use the parchment paper overhang to lift the brownies out and transfer to a wire rack to cool completely.
- Once cooled, cut into 16 equal squares. For the cleanest cuts, use a sharp knife wiped with a warm, damp cloth between each slice.
- Store brownies in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week. For best texture, let brownies sit at room temperature for 10-15 minutes before serving.
Tips
- Ingredient Temperature Matters: Ensure your coconut butter and almond milk are at room temperature for the smoothest batter possible.
- Don't Overmix: Stir the batter just until combined to keep the brownies tender and fudgy. Overmixing can lead to tough brownies.
- Check for Doneness Carefully: The toothpick test is crucial - a few moist crumbs are perfect, but wet batter means they need more time.
- Cooling is Key: Allow the brownies to cool completely before cutting to help them set and achieve the perfect fudgy texture.
- Storage Hack: For an extra indulgent experience, store these brownies in the refrigerator and enjoy them slightly chilled for an intense, truffle-like consistency.
- Customize Your Brownies: Feel free to add mix-ins like chopped nuts, dairy-free chocolate chips, or a sprinkle of sea salt on top for extra flavor!
- Use Parchment Paper: The parchment paper overhang makes removing and cutting the brownies a breeze, ensuring picture-perfect squares every time.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 8g
Protein: 3g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 0mg
