Vegan brownies for two (small batch) made with just almond butter, maple syrup, and cocoa powder. Crazy, right? Crazy good!

 

Vegan Brownies for two

Why this Recipe Works

There is something about a good brownie.  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.

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, and 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 with gluten, you can absolutely sub your favorite gluten-free flour. Try oat flour or any brown rice flour that you might have leftover from my small-batch vegan chocolate chip cookies.

Vegan Brownies, small batch. Gluten free vegan brownies for two.

Vegan Brownies Ingredients

  1. 1/3 cup unsweetened cocoa powder
  2. 3/4 cup almond butter
  3. 1/2 cup maple syrup
  4. 1 tablespoon melted coconut oil
  5. 3 tablespoons all-purpose flour (or GF brown rice flour)
  6. 1/2 teaspoon baking soda
  7. pinch of salt
  8. 3-ounce vegan chocolate bar, chopped (or vegan chocolate chips)

How to Make Vegan Brownies

  1. Prep – Preheat the oven to 325, and line a 9×5″ bread loaf pan with parchment paper, leaving extra on the ends so that you can easily lift out your brownies when they’re done.
  2. Combine – 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.
  3. Bake – Bake in the oven for 30 minutes.  Remove from the oven, let cool completely, and then chill in the fridge for best results. 

Vegan Gluten Free Brownies for Two, small batch brownies for two.
Tips 

  • Use 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. 
  • Chop up a vegan chocolate bar to sprinkle on top.  This is the critical step that makes them transcend past tasting slightly too much like almond butter. Don’t forget the chocolate on top!
  • Chill the brownies in the fridge when they are done. They cut the most evenly if they’re well-chilled. You could dig in right away, though they will be slightly messy.

How to Store

  • Room Temperature – Once you are done, you can store the brownies in an airtight container at room temperature.
  • Refrigerator – Because we recommend you chill the brownies before you cut them up, it’s not a bad idea to keep them in the refrigerator too.  
  • Freeze – If you want to freeze the brownies, do not cut them up. Wrap tightly in plastic wrap, then wrap again with foil. You can freeze up to 4 months.  When you are ready to eat, thaw at room temperature before cutting into squares.

Want more? Receive the best ideas directly in your inbox and connect on YouTube, Instagram, Facebook, and Pinterest!

More Easy Brownie Recipes

Small-Batch Brownies
Pumpkin Brownies
Beer Brownies
Blackberry Cheesecake Brownies
Tahini Brownies

Yield: 2 big brownies

Vegan Brownies (small batch)

Vegan Brownies for two

Vegan brownies, small batch. Easily gluten free, too!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 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)

Instructions

  1. 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.
  2. 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.
  3. Remove from the microwave and stir to blend well.
  4. 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).
  5. Pour the mixture into the pan, and top with the chopped chocolate bar.
  6. Bake for 30 minutes.
  7. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 311Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 3mgSodium: 109mgCarbohydrates: 32gFiber: 4gSugar: 19gProtein: 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram