Easy Vegan Brownies

Name: Easy Vegan Brownies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 1 cup almond flour; 1 cup cocoa powder (unsweetened); 1 cup maple syrup; 1/2 cup coconut oil, melted; 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/4 teaspoon salt

There’s something irresistibly comforting about brownies fresh from the oven — the warm, chocolate-scented air that wraps itself around you, the first forkful melting into a fudgy, slightly crackled top and a tender, moist center. These easy vegan brownies deliver that nostalgia with a plant-based twist: deep cocoa notes, a whisper of vanilla, and a satisfyingly dense texture that feels indulgent without being fussy. Whether you’re baking to soothe a rainy afternoon, bringing a crowd-pleasing treat to a potluck, or craving a quick, decadent snack, these brownies fit the bill.

Perfect for cozy evenings with a mug of tea, casual weekend baking with kids, or anytime you want a dessert that’s both simple and impressive. They’re dairy-free, egg-free, and flexible enough to adapt to gluten-free needs (if using certified gluten-free almond flour), making them a dependable choice for gatherings where dietary preferences matter.

At a Glance

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 12 squares
Difficulty Level: Easy

Nutrition Highlights
Estimated nutrition per serving (1 of 12 squares). Values are approximate and were calculated using ingredient profiles from USDA FoodData Central and general guidance from reputable health organizations such as the Mayo Clinic. If you need precise counts for medical reasons, use a nutrition calculator with your exact brands and measures.

Calories: ~220 kcal
Protein: ~3.7 g
Carbohydrates: ~24 g
- Dietary Fiber: ~3.7 g
- Sugars: ~18 g
Fat: ~15 g
Sodium: ~60 mg

Note: These estimates are rounded and intended as a helpful reference. Nutrient content will vary by product brand (e.g., the exact calories in almond flour or maple syrup).

Why You’ll Love It
These brownies combine speed, flavor, and approachability. They:

Deliver a rich, fudgy chocolate experience that satisfies chocolate cravings without eggs or dairy.
Are quick to assemble — one bowl for dry, one for wet, mix, and bake — making them ideal for last-minute baking.
Offer a slightly more wholesome profile thanks to almond flour (adds protein and healthy fats) and pure maple syrup instead of refined sugar.
Work beautifully across seasons: serve warm with ice cream in summer or alongside spiced coffee in autumn for a cozy treat.

How to Make Easy Vegan Brownies

Ingredients:

1 cup almond flour
1 cup cocoa powder (unsweetened)
1 cup maple syrup
1/2 cup coconut oil, melted
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt

Optional ingredients and substitutions:

Swap almond flour for 1 cup oat flour for a nuttier, slightly chewier texture (use certified gluten-free oats if needed).
Replace coconut oil with melted vegan butter or neutral oil (canola, sunflower) for a different mouthfeel.
Add 1/4–1/2 cup dairy-free chocolate chips, chopped nuts, or chopped dates for textural contrast.
For less sweetness, reduce maple syrup to 3/4 cup and add 2–3 tablespoons unsweetened applesauce to maintain moistness.

Directions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan (or line with parchment paper for easy removal).
In a mixing bowl, combine the almond flour, cocoa powder, baking powder, and salt. Whisk to evenly distribute.
In another bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until well combined. Scrape the sides and ensure no pockets of dry flour remain, but avoid overmixing.
Spread the batter evenly in the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 25–30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). For fudgier brownies, aim for the lower end of the time range.
Let cool completely in the pan (about 30–45 minutes) before slicing into squares. Cooling helps set the texture and makes cleaner slices.

Practical tips:

Do not overbake — the brownies will firm up as they cool. Start checking at 22 minutes if your oven runs hot.
Use room-temperature wet ingredients for a smoother batter.
If using add-ins (chips or nuts), fold them in at step 4 to avoid sinking.

Best Pairings

Classic: Serve warm or room temperature on their own to appreciate the fudgy crumb.
With spreads: A smear of dairy-free butter or coconut cream for extra richness.
Drinks: Pair with black coffee, espresso, or a full-bodied tea; for a sweeter match, try oat milk latte.
Dessert upgrades: Top a warm square with dairy-free vanilla ice cream and a drizzle of maple or vegan caramel for an indulgent sundae.
Snack pack: Wrap an individual square for lunchboxes or on-the-go treats.

Storage Instructions

Room temperature: Store in an airtight container at room temperature for up to 3 days.
Refrigeration: Keep in the fridge in a sealed container for up to 7 days; bring to room temperature or warm briefly before serving for best texture.
Freezer: Wrap squares individually or place parchment between layers in an airtight container or zip-top bag; freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a couple of hours.

Chef’s Advice

Almond flour choice matters: Blanched almond flour produces a finer crumb and smoother texture than almond meal. If you prefer a chewier bite, try almond meal.
Cocoa selection: Use Dutch-processed cocoa for a darker, smoother flavor and more cocoa-forward character; natural unsweetened cocoa yields a tangier, lively chocolate note.
Texture cues: The brownies are done when the edges are set and the center jiggles slightly; a toothpick with moist crumbs (not raw batter) indicates fudginess rather than cakiness.
Pan size: An 8×8 pan creates thicker, fudgier squares. For thinner, quicker-baking brownies, use a 9×9 pan and reduce bake time by a few minutes.

Creative Twists

Salted Caramel Swirl: Warm 1/3 cup dairy-free caramel sauce and swirl into the batter before baking; finish with flaky sea salt on top.
Espresso Chocolate: Add 1–2 teaspoons instant espresso powder to the dry ingredients to intensify the chocolate flavor.
Orange-Chocolate: Stir in 1 tablespoon finely grated orange zest and a splash more vanilla for a bright citrus lift.
Nutty Crunch: Fold in 1/2 cup chopped toasted walnuts or pecans for contrast.
Lower-sugar option: Replace half the maple syrup with mashed ripe banana or unsweetened applesauce (texture will be slightly different).

Frequently Asked Questions
Q: Can I make these gluten-free?
A: Yes — the recipe as written (with almond flour) is already gluten-free, provided you use certified gluten-free cocoa powder and ensure no cross-contamination. If you substitute oat flour, select certified gluten-free oats.

Q: My brownies turned out crumbly — what happened?
A: Overbaking or using flour with low fat content can cause dryness. Ensure you don’t bake past the point where the center just sets, and use almond flour (not a too-dry substitute) or add a tablespoon of plant milk if batter seems dry.

Q: Can I use a different sweetener?
A: Yes — you can substitute brown rice syrup, agave, or a mix of 3/4 cup maple syrup + 2 tablespoons granulated sugar (for texture) but results will vary slightly in flavor and moisture. If using granulated sugar, dissolve it in the wet ingredients first.

Q: How do I make them more fudgy?
A: Slightly underbake (remove when a few moist crumbs cling to a toothpick) and use the 8×8 pan to keep the pieces thick. Adding a tablespoon of ground flax mixed with 3 tablespoons warm water (let sit 5 minutes) can also increase density.

Q: Can I make these in advance for a party?
A: Yes — bake up to 2 days ahead and store airtight at room temperature for up to 3 days, or refrigerate overnight and warm briefly before serving.

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Conclusion

These easy vegan brownies are proof that plant-based baking can be both simple and deeply satisfying — fudgy centers, crackly tops, and flexible enough to adapt to your pantry or preferences. If you want to compare textures, techniques, or tweak the approach for ultra-fudgy or extra-shiny tops, check out a couple of detailed reference recipes like Best Ever Vegan Brownies Recipe – Nora Cooks and Very Best Vegan Brownies – Fudgy with Shiny Tops. Try the recipe, make it your own, and share your photos and tips — I’d love to hear how your batch turns out!