Chocolatey vegan brownies with a salted almond butter swirl! This is one of my favorite brownie recipes ever and I know you’re going to love it!
One Bowl Fudgy Vegan Brownies are quick and easy to whip up – one bowl and no mixer needed! – and they’re sooo rich and chocolatey! If you love brownies, this is a must try!
And there’s a Nut-Free Tahini Version included below, too. Enjoy!
TASTES LIKE:
- Rich dark chocolate
- Gooey in the center with a flakey top
- Not too sweet
Can I sub Peanut Butter for Almond Butter?
In most recipes yes, in this, weirdly no! Nut butters can often be used interchangeably in cooking but baking is a little different. Measurements and ratios matter a lot, even in simple recipes like this one.
I’ve made this exact recipe with peanut butter and the texture was very different. Peanut butter and chocolate tastes delicious together but the consistency of peanut butter is different than thin, drippy almond butter and it made for drier, crumbly brownies. If you don’t have/want to use almond butter, opt for The Nut-Free Tahini Version of this recipe in the Notes below!
CREATING THE PERFECT SWIRL
The swirl on top is totally optional but I think it looks so professional and it adds a lot of flavor so I love to decorate this way!
I start by dolloping the top of the brownies with 9 1-2 teaspoon sized dots of almond butter. Then use a knife or a chopstick to swirl the almond butter into the batter. I typically draw a line straight through the dots in a downward motion and then swirl up to connect to the next row of dots.
Get creative here but Pro Tip: it’s better to under swirl than over swirl, as over swirling sometimes means you won’t be able to see the design as much once it’s baked!
For a thicker, more visable swirl you can mix the almond butter with a spoonful of powdered sugar. This will make it thicker and the swirl will be more pronouced, it will also change the flavor slightly.
Instead of a swirl, a handful of chopped walnuts and/or chocolate chips is also delicious and pretty!
Cacao, Cocoa, or Dutch Processed Cocoa? 🍫
This recipe was created and tested using raw cacao powder so that’s what I recommend using for best results. You can also use cocoa powder but not Dutch Processed Cocoa Powder (which is delicious but it won’t work here) because the brownies won’t rise if you use it in this recipe.
WHAT KIND OF ALMOND BUTTER or TAHINI?
Opt for natural almond butter (or tahini if using) If the only ingredients are almonds and salt, you’re good to go! But if it also has added sugar and palm oil, it will change the taste and texture of the brownies. I use and LOVE this one from Trader Joe’s.
Same for tahini if you’re make The Nut-Free Tahini Version below. Check that the only ingredients are sesame seeds and salt. I used this one.
Which One To Make? 🤔
The almond butter brownie is great for dark chocolate lovers, because it’s rich and sweet but not too sweet. The tahini version has a combo of maple and brown sugar so it has a touch more sweetness and some lovely depth of flavor. I truly love both so let me know which one ends up being your favorite!
STORING LEFTOVERS
Leftovers can be stored in an airtight container for about 3 days. I love sticking the container in the fridge – one because it stays fresh for up to 5 days and two, because cold brownies are even more thick and fudgy. So good!
Leftovers can also be crumbled into bit sized chunks and frozen so they’re ready to mix into vegan ice cream whenever you’re in the mood to make your own Coldstone-style brownie ice cream!
One Bowl Fudgy Vegan Brownies
Ingredients
- 3/4 cup natural almond butter check to make ure the only ingredients are almonds and salt
- 1/2 cup applesauce unsweetened
- 1/2 cup maple syrup
- 3/4 cup raw cacao powder
- 1/4 cup flour
- 1/2 tsp baking powder
- 1/4 tsp kosher salt I use Morton's
- 1/4 cup vegan chocoate chips I use and recommend Enjoy Life Semi-Sweet Mini Chips
Instructions
Prep
- Preheat the oven to 350 degrees and prepare and 8×8 square pan by lightly greasing and/or lining with parchment paper.Tip: I typically grease my pans with a little refined coconut oil.
Mix
- In a large mixing bowl, add the almond butter, apple sauce, and maple syrup to a bowl. For sweeter brownies, see the notes below 👩🏻🍳Then sift in the cacoa powder and whisk vigorously for a full 30 seconds until the mixture looks like a river of glossy, smooth chocolate. *pause to contain your excitement and then…Add the flour, baking soda and salt. Mix just until combined and fold in the chocolate chips. Be careful not to over mix at this stage (see the video above for a helpful tip).
Swirl (optional)
- Dollop the top of the bronwies with 9 1-2 teaspoon sized dots of almond butter. Then use a knife or a chopstick to swirl the almond butter into the batter. Get creative here but Pro Tip: it's better to under swirl than over swirl, as over swirling sometimes means you won't be able to see the design as much once it's baked. For a thicker, more visable swirl you can mix the almond butter with a spoonful of powdered sugar. This will make it thicker and the swirl will be more pronouced, it will also change the flavor slightly. Instead of a swirl, a handful of chopped walnuts and/or chocolate chips is also delicious and pretty!
Bake
- Transfer the batter to your prepared baking dish and smooth out the top. Bake for 18-20 minutes. Remove from the oven and cool completely in the pan before slicing. Tip: It's tempting to cut into hot brownies but they're actually not done cooking when they're out of the oven. Once you remove the pan from the oven, the center is still basically hot fudge so it needs to cool down slowly in order to be sliceable.
Serve
- Once cooled, cut into 9 squares and enjoy!
Notes
- 1/2 cup runny, light tahini
- 1/2 cup apple sauce, unsweetened
- 1/2 cup maple syrup
- 1/4 cup packed light brown sugar
- 3/4 cup raw cacao powder
- 1/3 cup flour
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1/4 cup vegan chocolate chips
- 1/4 cup vegan chocolate chips
- 2 tsp refined coconut oil
If you like this recipe please leave a comment and rate this post below! And if you’re on Instagram, tag me in a pic so I can see your recreation! @nikkivegan
For more free vegan recipes, don’t forget to check out my YouTube channel here.
Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
I hope you enjoy my recipes and videos :) Happy Cooking!
Find me on: Instagram
This looks AMAZING! Can’t wait to try. Question – does the brownies’ texture depend a lot on gluten or do you think a 1:1 gluten-free flour substitute would work as well? (Considering making for some friends who are celiac)
Author
That should work well!I hope you enjoy 😊😊
FYI, ingredients say baking powder, while directions say baking soda. I’m currently making these using baking soda per the video.
Author
Thank you! I made the adjustment. It’s 1/2 tsp baking soda! Thanks for letting me know 😊
The recipe still says baking powder, just so you know. I did see what the correct ingredient was in the comments, so I used soda. Brownies are in the oven now. Thank you.
Author
Thanks for bringing that to my attention Carol! 😊😊 I hope you enjoyed the brownies!
Oh man. I used baking powder 😭 Now I know for next time.
Author
That’s ok! It just gives even more lift so less fudgy but I hope you still enjoyed the recipe 🙂
These look so good I immediately went to buy almond butter – but the batter came out so thick, I couldn’t whisk it at all, it was just a big lump that took a lot of effort to combine (I’m referring to the butter-apple sauce-maple mixture) – what could have been wrong? Or is my whisk too weak …? I had to add some soy milk to the final batter to make it manageable… It’s in the oven as I’m typing it, but I’d like to know for next time. Thank you and thank you for you’re wonderful receipes and videos!
Author
Oh no! Was the almond butter pretty thick? In the video I mentioned that the thinner and drippier the almond butter, the better! I use the kind without any added oils for that reason because they tend to be thicker and they’ll dry out the brownies. I hope they still tastes good! Let me know what you think 😊😊
I can’t wait to make these! It says there’s a helpful tip about adding the flour but I don’t see it in the notes?
Author
Hey Marci, the tip is about when the best time to mix the batter is and when you want to be careful not to over mix. It’s a small change that really helps makes the brownies – or cakes and cookies too – extra delicious! I showed it here in this video https://www.youtube.com/watch?v=tOIAS2MtiVs minute 3:56-6:45. Hope you enjoy!
Made the tahini version, and it was delicious! Very decadent, and sweet!
Author
Thanks for the feedback Maria! I’m thrilled that you enjoyed them 😊
I would like to swap the applesauce for a flax egg. What would be the required amount?
Author
It tried this with a flax egg but it doesn’t come out the same because here the applesauce is needed for both binding (the egg) and added moisture 😊
I’m in the middle of making a tahini version and I realize there’s no direction for the brown sugar. Since I’m sure you won’t get back to me in time I will wing it but just for next time where do you add it in?
In the YouTube video, looks like she added it at the beginning, with the tahini and cocoa powder. 🙂
Anyway, I made the almond butter version and although it was a bit dry, I’d definitely try making it again. Totally my fault as I left it in the oven too long. Also, I just topped mine with some extra walnuts and icing sugar. Thanks!
Hi, can I sub the flour with almond, oat, or coconut flour? Thank you!
Author
I wouldn’t use almond or coconut because they will throw off the the fat ratio in this recipe and make oily brownies but you could try oat! The texture and bake time may be different though 😊😊
Hey Nikki! Can I make this with coconut flour and how much? 😀
Author
Good question! Coconut flour is will make these brownies a little too oily and soft since the coconut will increase the fat ratio in this recipe 😊
I am newly vegan and made the tahini version tonight and they were AMAZING! My husband even liked them and he is pretty picky about those things. I am going to try the almond butter version next. Thank you so much for such great, easy recipes.
Author
This was so nice to read! Thank you so much for making my recipe and for taking the time to leave a comment. I’m so glad that you and your husband enjoyed these brownies! 😊😊
Can the white flour be subbed for a healthier flour or will it ruin the texture? Can’t wait to make these! Your recipes are ALWAYS so easy and delicious 💗.
Author
Thanks Linda! For best results, I would keep the flour as is if possible. Making a change will effect the flavor and the texture 😊
Can you use crunchy almond butter? I was in a rush at the store and got that by accident but want to make these!
Author
Good question! I think that will effect the final result but because it will change the fat to liquid ratio but it might be ok! Let me know how it goes 😊😊
Can whole wheat flour be used?
Author
Yep but it will change the texture and the flavor of the brownies 😊
It’s really a nice and useful piece of information. I am glad that you shared this helpful info with us. Please keep us informed like this. Thank you for sharing.
These look amazing and I can’t wait to try! I’d like
To double it to serve 10-12. Can I use a 9×13” pan and bake longer?
Author
That should work! They might be a little thicker in a 9×13 pan so you may need to adjust the bake time 😊
I had one of those “I can’t believe I made this” moments. I can’t bake to save my life but these came out so gooey and delicious!! Thank you for making it so easy and practical to eat vegan.
Author
AW THIS COMMENT MADE ME SO HAPPY!! 😊😊 You have no idea. That’s great to hear. I’m so glad you liked them!
Delicious brownies!!!! I made them for my grandma’s 90th birthday dinner and served them warm with vegan ice cream. We all devoured them. I’ll definitely make these brownies again.
FYI… The original non-tahini recipe calls for baking powder instead of baking soda which I think is a typo (I made sure to watch your video to double check).
Delicious brownies!!!! I made them for my grandma’s 90th birthday dinner and served them warm with vegan ice cream. We all devoured them. I’ll definitely make these brownies again.
FYI… The original non-tahini recipe calls for baking powder which I think is a typo (I made sure to watch your video to double check).
Author
WOW!! This comment made me happy, thank you!! Wowowowowow 😊😊 I”m glad you and your Grandma enjoyed this brownies! And thanks for letting me know about that, I’ll double check it!