Favorite Fudgy Brownies (vegan, gf, paleo)
These brownies are the perfect, most fudgy, yummy, and EASY brownies ever. They are healthy, vegan, gluten-free, and paleo!
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Ingredients
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened applesauce
- 1/2 cup to 3/4 cup organic cane sugar/coconut sugar (you can also use normal cane sugar)
- 1 tsp vanilla extract
- 2 flax eggs (2 Tbsps ground flax + 4 Tbsps* water) or 2 eggs if not vegan
- 2 Tbsp almond butter
- 1/4 tsp baking soda
- 1/2 cup cocoa powder
- 1/4 tsp sea salt
- 3/4 cup almond pulp or 1/2 cup + 2 Tbsp almond flour** (see notes)
Instructions
- Preheat your oven to 350 degrees F, and grease or line an 8x8 pan with parchment paper.
- In a medium mixing bowl, make flax egg by combining 2 Tbsps of ground flaxseed with 4 Tbsps of water. Set aside for 5-10 minutes to thicken up. *(I usually make a flax egg with 3 Tbsps of water for every 1 Tbsp of flaxseed, but this particular recipe needs less liquid.)
- Once the flax egg thickened up, add all of the other ingredients into the mixing bowl. With a spatula or wooden spoon, stir well to combine into a thick batter, making sure to break apart all the almond pulp/flour chunks.
- Pour the batter into the baking dish, and bake at 350F for 30-40 minutes, until the edges are pulling away from the sides of the pan and the center is semi-firm. Careful not to overbake. It will firm up even more when it cools and in the refrigerator.
- Allow to cool completely, at least 3-4 hours, before slicing and serving. These brownies are fudgy, so I recommend refrigerating it for a couple of hours before slicing to make it easier to cut.
- Store brownies in an airtight container in the fridge for up to 5 days. Enjoy!
Notes
** Make sure you squeeze out as much liquid as possible from your almond pulp. You don’t want it to be too wet. If you are using almond flour, I added 1/2 cup + 2 Tbsps of blanched almond flour.
(recipe adapted from the Detoxinista)