The Best Fudgy Vegan Almond Flour Brownies: One-Bowl, Gluten-Free & Irresistibly Chewy
These Vegan Almond Flour Brownies are truly the best gluten-free brownies you’ll ever taste! Crafted in a single bowl for effortless preparation, they boast an incredibly chewy and fudgy texture, a deep, rich chocolate flavor, and require only 10 simple ingredients.
This blog post is proudly sponsored by Bob’s Red Mill. Your support for brands that support Jessica in the Kitchen is deeply appreciated! All opinions and content expressed here are entirely my own.
Prepare to be captivated by these exquisite vegan almond flour brownies. Just one glance at these decadent treats, and you might find yourself reaching for your phone to save them as your new background! Okay, maybe that’s just me, but I’ve been so obsessed with these brownies since perfecting them that they’ve indeed become my phone’s lock screen and home screen. And trust me, after you’ve savored their rich, fudgy goodness, you might just do the same.
For quite some time, I’ve harbored a strong desire to develop not just a good, or even a great, but an ABSOLUTELY incredible gluten-free brownie recipe. My vision was clear: this wouldn’t be a mere “swap this for that” type of recipe. Instead, it would be a foundational recipe, meticulously crafted with gluten-free principles from the very beginning. Over the past few years, I’ve been diligently exploring almond flour, integrating it into various favorite recipes that traditionally called for wheat flour, observing how it performs best to achieve optimal results.
When it comes to almond flour, my absolute favorite is undoubtedly from Bob’s Red Mill. As many of you already know, it’s my top recommendation for gluten-free flours and a wide array of other high-quality products. I’ve completely fallen in love with its subtle nutty taste, its consistently smooth texture, and the pleasant density it lends to baked goods. Specifically, Bob’s Red Mill Super Fine Almond Flour stands out. Its uniform, fine grind ensures flawless integration into countless recipes, and it truly shines in these vegan brownies, contributing to their perfect chewiness and rich flavor. This superfine variety is key to achieving that desirable fudgy consistency without any grittiness, making it an indispensable ingredient in our quest for the ultimate gluten-free brownie.
Crafting Fudgy Perfection: Simple Ingredients, Unforgettable Chocolate Flavor
A primary goal when developing these vegan almond flour brownies was to ensure they were both cost-friendly and incredibly easy to make. I wanted to avoid a lengthy, obscure ingredient list. Instead, I focused on creating a recipe with straightforward, readily available ingredients that, most importantly, delivered an unbelievably delicious taste. You’ll only need 10 simple ingredients, two of which are common pantry staples – water and salt – effectively bringing the core ingredient count down to just eight! I consciously opted for cocoa powder instead of melted chocolate chips, a decision born from countless times having cocoa powder on hand but no chocolate chips. This choice proved to be a game-changer, yielding a significantly richer and deeper chocolate flavor that is exactly my preference, creating an intensity that melted chocolate often struggles to achieve on its own.
The cocoa powder, combined with the inherently moist and subtly chewy texture of almond flour, created a perfectly balanced and incredibly rich chocolate experience. Almond flour’s versatility and unique properties make it an ideal base for gluten-free brownies, contributing to their desirable fudginess and satisfying bite. Unlike many gluten-free flours that can result in a dry or crumbly texture, almond flour brings a natural moisture and density that mimics traditional wheat flour brownies, but with added nutritional benefits. The result of this careful ingredient selection and balance are these little morsels of heaven you see before you. Each and every bite prompted a spontaneous brownie dance – and believe me, I enjoyed many bites! My aim was to achieve the ideal ratio of sweetness, intense chocolate, and luscious fudginess. However, if your preference leans towards a more cake-like brownie, I’ve also included specific instructions for how to achieve that delightful variation further down in the recipe notes, allowing you to customize your perfect brownie experience.
Effortless Baking: Your Guide to One-Bowl Vegan Almond Flour Brownies
One of the many joys of making these brownies is their incredible simplicity – it’s a true one-bowl recipe! I’m a huge advocate for one-bowl or one-pot dishes because, let’s be honest, who doesn’t love minimal cleanup? This streamlined approach not only reduces dish duty but also makes the entire baking process smoother and more enjoyable, ensuring consistently delicious results with less hassle. Forget the pile of dirty bowls and spatulas; with this recipe, you’ll have more time to enjoy your freshly baked treats.
The Wet Ingredients: Laying the Foundation
To start, we combine the liquid components. During my recipe testing, I experimented with olive oil, coconut oil, and various neutral oils. While I personally favor olive oil for its unique viscosity and subtle depth, I also appreciate the delicate coconut-y hint that coconut oil can impart. If you prefer neither of these specific flavors, a neutral oil, or virtually any other cooking oil you have on hand (with the exception of strong-flavored oils like sesame oil), will work beautifully. The key is to ensure the oil is melted for easy incorporation and a smooth batter.
Next, we introduce the vegan eggs. For this particular recipe, I consistently use Bob’s Red Mill Gluten Free Egg Replacer. Seriously, if you’re an avid vegan baker, do yourself a favor and invest in this product. It’s an impeccable egg substitute, and I always keep several bags in my pantry. Each bag yields the equivalent of 34 eggs and has a long shelf life, making it an incredibly economical and reliable choice. It provides the perfect binding and structure necessary for these fudgy brownies. While flax eggs can be used as an alternative, I haven’t specifically tested them with this recipe, so I highly recommend sticking with the Bob’s Red Mill replacer for guaranteed success and the optimal texture we’re aiming for.
After the vegan eggs, it’s time for the sugar. Organic brown sugar is my go-to choice, as coconut sugar tends to result in a darker brownie with a distinct coconut flavor, which might not be everyone’s preference. However, if you enjoy that profile, coconut sugar is certainly a viable option! The type of sugar influences both the sweetness and the final texture, with brown sugar contributing to that coveted moist and fudgy consistency. A splash of pure vanilla extract and water are added next, enriching the flavor profile and ensuring the perfect consistency while helping to blend all the wet ingredients harmoniously.
Incorporating the Dry Ingredients for Optimal Texture and Flavor
Now for the dry ingredients – this part is wonderfully straightforward! Into the wet mixture goes your high-quality cocoa powder, your trusted Bob’s Red Mill Super Fine Almond Flour, baking soda, and a pinch of sea salt. The quality of each ingredient plays a significant role in the final product. Always opt for the best cocoa powder you can find, ensuring a deep chocolatey flavor that truly shines. The superfine texture of Bob’s Red Mill Almond Flour is crucial for that signature fudgy and chewy brownie, preventing any graininess and ensuring a smooth bite. Also, make sure your baking soda is fresh and active, as it acts as our leavening agent, and choose sea salt for its superior taste that enhances the chocolate notes. Thoroughly stir all these ingredients together until they are well combined. Since this recipe is gluten-free, you don’t need to worry about overworking the dough, so feel free to mix for a good 3-5 minutes. This ensures there are no lumps and the almond flour is fully incorporated, leading to a uniform and perfectly textured brownie batter. Mixing thoroughly also helps the flavors meld together beautifully.
Finally, it’s time for the optional, but highly recommended, vegan chocolate chips! I’ve baked batches both with and without them, and while the chocolate chip-studded brownies were undeniably my favorite, the plain ones were also absolutely delightful – it simply depends on your preference for extra pockets of melty chocolate. Pour the luscious batter into your greased or parchment paper-lined baking pan and spread it evenly. Using parchment paper with an overhang is a fantastic trick for easy removal of the entire slab of brownies once cooled. Bake as directed, then allow them to cool completely before cutting and indulging. Cooling is paramount for developing that dense, fudgy texture and ensuring clean slices. For an extra touch of decadence (and this is truly my favorite part!), drizzle some melted chocolate chips over the cooled brownies and sprinkle with coarse sea salt or delicate sea salt flakes. This simple addition elevates them to an entirely new level of deliciousness, creating a delightful sweet-and-salty contrast. Just LOOK at these brownies – you know you absolutely need to make them!
Why You’ll Fall in Love with These Vegan Almond Flour Brownies
In summary, these incredible vegan almond flour brownies offer a multitude of reasons to become your new favorite dessert. They are:
- Absolutely delicious and deeply satisfying, providing a gourmet dessert experience at home.
- Completely gluten-free, making them suitable for various dietary needs without compromising on taste or texture.
- Naturally higher in fiber and protein, and delightfully lower in carbs compared to traditional brownies, thanks to the wholesome almond flour.
- Bursting with a rich, intense chocolatey taste that will satisfy any cacao craving, enhanced by the quality cocoa powder.
- Boasting the perfect chewy and fudgy texture that defines a truly great brownie, a hallmark of well-made gluten-free baking.
- Incredibly easy to make, prepared entirely in just one bowl for minimal cleanup and maximum convenience.
- A delicious and versatile treat that pairs wonderfully with a cup of whipped coffee or a scoop of vegan ice cream (seriously, you *must* try this combination!).
Having shared these brownies with countless friends and family members, I can confidently guarantee that you are going to adore them. Their universal appeal and irresistible taste make them a crowd-pleaser every single time, perfect for parties, gifts, or a simple indulgence. Trust me on this one – these are more than just brownies; they’re a revelation in gluten-free, vegan baking. Enjoy, friends, and happy baking!
Tips for the Perfect Batch of Vegan Almond Flour Brownies
Achieving brownie perfection goes beyond just mixing ingredients. Here are some essential tips to ensure your vegan almond flour brownies turn out phenomenally every time, delivering that coveted fudgy texture and rich flavor:
- Cooling is Crucial: This might be the most important tip of all! Brownies, especially fudgy ones, need ample time to cool and set. Rushing this step by cutting them warm will result in crumbly brownies that are difficult to slice cleanly and lack their signature dense, chewy consistency. Allow them to cool completely in the pan on a wire rack – this process can take anywhere from 30 minutes to 2 hours, depending on your kitchen’s temperature. Patience will be rewarded with perfectly structured and incredibly fudgy brownies.
- Pan Size Matters: The dimensions of your baking pan significantly impact the thickness and overall baking time of your brownies. This recipe is specifically optimized for an 8×8 inch square baking pan. Using a smaller pan will result in much thicker brownies that require a longer baking time to cook through, while a larger pan will yield thinner brownies that bake more quickly and may be prone to drying out. Always use the recommended pan size or adjust baking times carefully if you deviate.
- Greasing and Lining for Easy Release: To ensure effortless removal and clean, sharp cuts, always grease your baking pan thoroughly. For even better results, line it with parchment paper, allowing an overhang on two opposite sides. These parchment “handles” will enable you to easily lift the entire slab of cooled brownies out of the pan, making slicing a breeze and leaving no sticky bits behind.
- Don’t Overbake for Fudginess: For that ultimate fudgy texture, it is always better to slightly underbake your brownies rather than overbake them. When you first pull them out of the oven, they might seem a little soft or gooey in the center, but they will continue to set as they cool. Overbaking, even by a few minutes, can lead to a drier, more cake-like consistency, detracting from the desired fudginess.
- Proper Storage for Lasting Freshness: Store leftover brownies in an airtight container at room temperature for up to 3-4 days to maintain their moistness and texture. For longer storage, they can be kept in the refrigerator for up to a week. These brownies also freeze beautifully for up to 2-3 months; simply wrap individual slices tightly in plastic wrap and then foil. Thaw at room temperature before enjoying.
- Flavor Variations and Add-ins: Feel free to experiment and customize your brownies! Add a swirl of creamy peanut butter, cashew butter, or almond butter to the batter before baking for a delightful nutty twist. A sprinkle of chopped nuts (walnuts, pecans, or even hazelnuts) adds a wonderful textural crunch. For an even more intense chocolate flavor, consider whisking in a teaspoon of instant espresso powder or coffee granules to the dry ingredients – it amplifies the cocoa without adding a coffee taste.
Frequently Asked Questions (FAQ) about Vegan Almond Flour Brownies
- Q: Why use almond flour instead of regular all-purpose flour for these brownies?
- A: Almond flour is a fantastic gluten-free alternative, making these brownies suitable for those with gluten sensitivities or celiac disease. Beyond being gluten-free, it imparts a rich, subtly nutty flavor, contributes to an incredibly moist and tender crumb, and is naturally higher in protein, fiber, and healthy fats compared to traditional wheat flour, offering a more nutritious treat.
- Q: Can I use a different vegan egg replacer if I don’t have Bob’s Red Mill?
- A: While Bob’s Red Mill Gluten Free Egg Replacer is highly recommended for its consistent binding and structural properties in this specific recipe, you can try flax eggs (prepared by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and letting it sit for 5 minutes to thicken). However, please note that results may vary in terms of texture and rise, as this recipe was specifically perfected using the Bob’s Red Mill product.
- Q: What kind of oil is best for these vegan almond flour brownies?
- A: Melted coconut oil works wonderfully, adding a subtle richness and contributing to the fudgy texture. Alternatively, a neutral-flavored oil like canola oil, vegetable oil, or grapeseed oil is also an excellent choice, allowing the chocolate flavor to take center stage. Olive oil can also be used if you enjoy its distinct, subtle fruity note; however, strong-flavored oils like extra virgin olive oil are generally not recommended if you prefer a pure chocolate taste.
- Q: How can I adjust the recipe to make these brownies more cake-like instead of fudgy?
- A: If your preference leans towards a lighter, more cake-like brownie with a bit more crumb, simply extend the baking time by an additional 5-10 minutes (for a total baking time of approximately 40-45 minutes). Keep a close eye on them during the extended baking period to prevent them from becoming overly dry, ensuring they still retain some pleasant moisture.
- Q: Is it possible to reduce the amount of sugar in this brownie recipe?
- A: Brownies rely on sugar not just for sweetness but also for their signature moist and fudgy texture. While you can try reducing the sugar by a small amount (e.g., up to 1/4 cup) without drastically altering the outcome, significant reductions might noticeably affect the texture, making them drier or less fudgy. It’s best to experiment cautiously with sugar reductions to find your preferred balance.
- Q: What’s the secret to achieving that perfect fudgy and chewy texture?
- A: The secret lies in a few key elements: using good quality cocoa powder for intense flavor, ensuring the correct amount of oil for moisture, and most importantly, being careful not to overbake the brownies. Additionally, allowing the brownies to cool completely in the pan before cutting is absolutely paramount for them to set properly and develop that dense, rich, and wonderfully chewy texture that defines a truly fudgy brownie.
More Delicious Vegan Baking Recipes to Explore
If you loved these fudgy vegan almond flour brownies, be sure to check out some of my other favorite plant-based baking recipes designed for deliciousness and ease:
- Easy One-Bowl Vegan Banana Bread: A simple, moist, and flavorful banana bread perfect for using up ripe bananas.
- Classic Chewy & Fudgy Vegan Chocolate Brownies: For those who love a traditional brownie made plant-based.
- Ultimate Gluten-Free Brownies (Vegan Adaptation): Another fantastic option for gluten-free chocolate lovers.
- Perfect Vegan Chocolate Chip Cookies: A timeless classic, made entirely plant-based and utterly delicious.
Vegan Almond Flour Brownies (One Bowl, Gluten Free & Fudgy)
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Ingredients
- 2 Bob’s Red Mill Egg Replacer*, or 2 flax eggs (To make a flax egg – 1 tablespoon flax meal + 3 tablespoons water whisked together and set for 15 mins in fridge)
- 3/4 cup brown sugar , (158g) (I use raw brown sugar, cane sugar or coconut sugar)
- 1/2 cup melted coconut oil, or any neutral oil (100g)
- 1/4 cup water, (62ml)
- 1 teaspoon pure vanilla extract, or vanilla bean paste (4.2g)
- 3/4 cup cocoa powder, or raw cacao powder 60g
- 1 cup Bob’s Red Mill Super Fine Almond Flour, (112g)
- 1/2 teaspoon sea salt, 2.84g
- 1/4 teaspoon baking soda, (1.2g)
- ¼ cup vegan chocolate chips, (43.75g)optional, but recommended
- coarse sea salt , or sea salt flakes, optional garnish but takes it over the top
- melted chocolate chips, for drizzle, optional garnish
Instructions
- Preheat oven to 325°F/160°C.
- In a large bowl, add the vegan eggs, sugar and oil and mix until combined for about 3 minutes until fully incorporated and light and fluffy. Add the water and the vanilla extract and blend for another 2 minutes.
- Add the cocoa powder, almond flour, baking soda and sea salt to the wet mixture and stir for about 3 minutes until fully combined. There should be no lumps and the almond flour should be fully incorporated.
- Stir in the chocolate chips. Pour into a greased, parchment-lined, or a greased foil-lined 8×8 square pan. Bake for 35 minutes, or 40-45 minutes if you prefer cake-like brownies.
- When finished, remove from oven and allow to cool completely in pan on a wire rack (at least 30 minutes). Once cooled, slice into 16 slices.
- For an extra nice topping, meltdown some chocolate chips in the microwave, drizzle on top and sprinkle some sea salt flakes or coarse sea salt. Enjoy!
Notes
If you want a less chocolatey brownie, reduce two tablespoons of the cocoa powder and bake for 40 mines.
I’ve been making this lately with Bob’s Red Mill Egg Replacer, and the results are phenomenal! I strongly recommend these since they always turn out much better than flax eggs. I make two eggs as per the package instructions!
- Oil instead of vegan butter in products tend to create a moister product. If you want to use vegan butter though, all you have to do is switch out equal parts of the butter for the oil.
- The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
- PLEASE allow your brownies to cool completely! This can take anywhere from 30 minutes to 2 hours. They’re always a much better texture and consistency once cooled. This is crucial for delicious, set and finished brownies. You can slice them about halfway through cooling with a knife.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.