Vegan Flourless Brownies
🌱 Vegan Flourless Brownies 🍫
These Vegan Flourless Brownies are dark, fudgy squares with a glossy chocolate top and a pinch of flaky salt. No wheat flour. No eggs. No dairy. Almond butter and cocoa do the work, and the crumb stays dense in the middle the way a brownie should.
I love frosting them while they’re just barely cool so the ganache sets shiny. Don’t overbake. If a toothpick comes out clean, you went too far. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Brownies 💚
- 🌱 Completely vegan
- 🚫 No wheat flour
- 🍫 Fudgy chocolate crumb
- ✨ Glossy ganache top
- 🧂 Flaky salt finish
- 🥣 One-bowl batter
The Secret to Flourless Brownies That Aren’t Dry
The batter should look thick, like frosting. Pull them when the edges are set and the center still looks a little soft. They firm in the pan. Cool before you cut or you’ll smear the topping.
Frequently Asked Questions ❓
Are these nut-free? 🥜
Swap almond butter for sunflower seed butter. The flavor will be a little earthier.
Can I skip the frosting? 🍫
Yes. They’re still good with just salt on top.
How do I store them? 🧊
Airtight at room temp 2 days, or fridge 5 days. They get fudgier cold.
🌱 Vegan Flourless Brownies
Ingredients 🛒
For the Brownies
- 1 cup almond butter
- ½ cup maple syrup
- ⅓ cup cocoa powder
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup vegan chocolate chips
For the Topping
- ½ cup vegan chocolate chips
- 2 tablespoons coconut cream or plant milk
- Flaky sea salt
Instructions 👩🍳
- Preheat oven to 350°F (175°C). Line an 8-inch pan.
- Mix the flax and water. Rest 5 minutes.
- Stir almond butter, maple, cocoa, flax egg, vanilla, baking soda, and salt until thick. Fold in chocolate chips.
- Spread in the pan. Bake 20–24 minutes. Cool 20 minutes.
- Melt the topping chocolate with coconut cream. Spread over the brownies. Add flaky salt. Chill 20 minutes, then slice.
Nutrition
| Nutrient | Per square (1/9) |
|---|---|
| Calories | 250 |
| Protein | 6g |
| Net carbohydrates | 18g |
| Total carbohydrates | 22g |
| Fiber | 4g |
| Total fat | 17g |
| Sodium | 120mg |
Estimates based on almond butter brownies with a chocolate topping. Exact numbers may vary by nut butter brand.
Notes & Tips 💡
- A pinch of espresso powder in the batter makes the chocolate taste darker.
- Use a warm knife for clean squares.
- If the batter is too stiff, add 1 tablespoon plant milk.
- These freeze well. Thaw in the fridge.
These Vegan Flourless Brownies are fudgy, frosted, and made without a bag of flour. A chocolate square that still tastes like a brownie. 🍫🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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