Small batch vegan brownies made with just almond butter, maple syrup, and cocoa powder. Crazy, right? Crazy good!
I’ve become much more of a brownie girl in the last few years. I think it started with a good corner brownie from Back in the Day Bakery on my honeymoon. It was then that I finally understood what a brownie is supposed to be: dense, fudgy and chewy, all at once. Nothing like cake. And for me, the corner pieces do it best, because the extra chew makes it linger in your mouth longer.
I’ve made a lot of small-batch brownies over the years. Some were pumpkin brownies. Some were beer brownies. Oh, and those blackberry cheesecake brownies last week! And the tahini brownies! Don’t forget about those. Or the strawberry jam swirled brownies.
Ok, maybe I’ve always loved brownies.
But what about vegan brownies? I’ve never loved those. That is, until I made these with almond butter, maple syrup and cocoa powder. It sounds ridiculous. It sounds like it wouldn’t work. But it does.
I based the recipe off of this one, and so I can tell you that while I used regular flour, you can absolutely sub your favorite gluten free flour (except if its one of those weird ones that absorbs massive amounts of liquid..coconut flour, I’m lookin’ at you. Try oat flour. Or brown rice flour that you might have leftover from my small-batch vegan chocolate chip cookies).
I chopped up a vegan chocolate bar to sprinkle on top, and guys: this is the critical step that makes them transcend past tasting slightly too much like almond butter. Don’t forget the chocolate on top!
While I was standing in the chocolate aisle at Whole Foods and googling ‘best vegan chocolate bar’ on my phone (I shoulda just texted Ashlae), I discovered that Trader Joe’s chocolate chips are actually vegan. Plus, their giant ‘pound-plus’ dark chocolate bars that I buy for recipe development are vegan, too.
It kinda feels meant to be, me and these vegan brownies.
We definitely shared a moment this morning with coffee, when I told myself that this brownie made with almond butter and maple syrup wasn’t that much different than my usual toast with almond butter and honey. Brownies for breakfast forever.
They’re made in a standard bread loaf pan (how I always make small-batch brownies), and you can get 2 large or 4 small brownies from this recipe. It’s portion control, vegan, naturally sweetened, and easily made gluten-free. Is there anything else you could want in a brownie recipe?
Yields 2 big brownies
Vegan brownies, small batch. Easily gluten free, too!
15 minPrep Time
30 minCook Time
45 minTotal Time
- 1/3 cup unsweetened cocoa powder
- 3/4 cup almond butter
- 1/2 cup maple syrup
- 1 tablespoon melted coconut oil
- 3 tablespoons all-purpose flour (or GF brown rice flour)
- 1/2 teaspoon baking soda
- pinch of salt
- 3-ounce vegan chocolate bar, chopped (or vegan chocolate chips)
- Preheat the oven to 325, and line a 9x5" bread loaf pan with parchment paper, leaving extra on the ends so that you can easily lift out your brownies when they're done.
- In a medium bowl, combine the cocoa powder, almond butter, maple syrup and coconut oil. Stir well, and then microwave on HIGH for 30 seconds.
- Remove from the microwave and stir to blend well.
- Add the flour, baking soda and salt, and stir for about 50 strokes to blend very well. (If you're using gluten free flour, you don't have to stir this much. Just stir until well-mixed).
- Pour the mixture into the pan, and top with the chopped chocolate bar.
- Bake for 30 minutes.
- Remove from the oven, let cool completely, and then chill in the fridge for best results. They cut the most evenly if they're well-chilled. You could dig in right away, though they will be slightly messy.