The most delicious chewy, fudgey, chocolatey vegan brownies made with all-natural almond butter! This recipe is one of my favourite easy vegan brownie recipes. I find vegan brownies to be finicky and tough to get right, but this chewy almond butter variation turns out super delicious every time!
I recently shared this recipe on Tik Tok – click here to watch and don’t forget to follow me so you don’t miss any new recipes!
Print
Almond Butter Fudge Brownies
- Total Time: 55 minutes
- Yield: 9-12 brownies
Description
The most delicious chewy, fudgey, chocolatey brownies made with all-natural almond butter!
Ingredients
- 1 cup almond butter (the natural, runny kind works best but see below for cook times for different almond butter types!)
- 3/4 cup sugar of choice (cane, coconut, brown all work)
- 1/4 cup almond milk
- 1/4 cup applesauce
- 1 tbsp vanilla extract
- 1/3 cup cocoa powder
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt (unless your almond butter is salted, then do 1/4 tsp)
- 1/2 cup dairy-free chocolate chips
Instructions
- Line a 9×9 square baking pan with parchment paper. Preheat oven to 350 F.
- In a mixing bowl, combine almond butter and sugar and beat until combined. Add almond milk, applesauce and vanilla and combine until smooth.
- Add cocoa powder, flour, baking soda and salt and mix until combined. Add chocolate chips and fold in until combined.
- Spoon batter into parchment-lined pan. It is very thick, so have a bit of patience here! Spread with a spatula or use oiled fingers to press batter into an even layer.
- Bake for 44-46 minutes if your almond butter is super runny (and therefore more oily) or 40-42 minutes if your almond butter was very thick – check that a toothpick inserted into the brownies (not into a melted chocolate chip) comes out clean or with a few crumbs.
- Allow to cool for a while before slicing (otherwise they will fall apart. If you enjoy eating gooey brownies straight out of the pan with a fork, don’t let me stop you!)
- Store in an airtight container (once fully cooled) for up to 3 days at room temp or 5 days in the fridge. I haven’t tried freezing them!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
I love love LOVE all your baked recipes, Liv. This one is no exception. It’s crazy rich :0 and hits just the spot!
These brownies are delicious! Mine came out a bit more cake-like vs. fudgey as the post describes, but I’m wondering if my almond butter wasn’t runny enough. It seemed runny to me, but then I had to add extra almond milk to the recipe at the end because it was just too dry to mix without it. But I love that these brownies have a healthier fat source (almond butter vs. oil/butter) and would love to see more recipes like this. Thanks so much, Liv!
★★★★★
These are awesome! I used cashew butter and oat milk since that’s what I had, and they turned out really well. I was concerned at first that the batter was too thick, but the directions to use your hands to flatten it in the pan reassured me it would work out. (And it did!) Highly recommend 🙂
★★★★★