This post contains affiliate links. Read my disclosure policy here.
These Vegan Fudgy Chocolate Brownies are super chocolatey, nutty, and downright delicious. They are seriously easy to make and require wholesome ingredients, too.
You guys...I seriously have the best recipe for Chocolate Brownies EVER! It's straight out of Laura Wright's new cookbook, The First Mess, and I have permission to share it with you today.
I've been following Laura's blog (The First Mess) for many years now, and I was SO excited to hear her recipes would be making it to print. I'm a HUGE cookbook collector, and I couldn't wait to have her delicious creations in my kitchen collection.
There were so many recipes to choose from, but I just had to share this fabulous chocolatey dessert. I just can't say no to chocolate...can you? My Snickers Cream Pie and these Peanut Butter Cups get me every time.
There are 125 delicious recipes that are broken down into 7 categories:
- Mornings and Breakfasts
- Soups and Stews
- Salads and Dressings
- Hearty Mains and Big Plates
- Vegetables and a Couple of Grains
- Energizing Drinks and Small Bites
- Desserts and Small Treats
The book begins with Laura's Introduction. You'll learn why she has a deep love and respect for local food, family, hard work, and small business communities. It really shines a light on her work today.
The book continues with How to Stock Your Pantry for Success. Laura lists simple ingredients to keep on hand for making her recipes successfully.
What do these Fudgy Chocolate Brownies Taste Like?
Like I was saying earlier, these are the best damn brownies EVER! I knew whatever recipe I made would be a winner, but holy cow, these Fudgy Chocolate Brownies, really live up to their title!
They have a rich, dark-chocolatey flavor, with a moist & fudgy center, and a crispy outer crust. They aren't overly sweet, and I love the addition of chopped nuts.
Gluten-free and Oil-free
The recipe calls for applesauce instead of oil, which makes them super moist and velvety. There's just a tiny bit of coconut flour used to keep them gluten-free, too.
Coconut flour can be really tricky in baking, but it worked wonderfully in these brownies. To make them rich and fudgy, Laura adds melted chocolate and nut/seed butter to the mix.
More chocolatey recipes to enjoy:
- Vegan Chocolate Cake
- Vegan Chocolate Peppermint Cupcakes
- Oatmeal Raisin Chocolate Chip Cookies
- Vegan Chocolate Ice Cream
I’d love to hear from you
If you make this recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Fudgy Nut and Seed Butter Brownies
- ¾ cup smooth nut or seed butter (I like roasted almond, hazelnut, or sunflower butter)
- ¼ cup + 2 tablespoons pure maple syrup
- ¾ cup unsweetened applesauce
- 1½ teaspoons pure vanilla extract
- ½ cup unsweetened cocoa powder
- 3 tablespoons coconut flour
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup vegan chocolate chunks OR chopped chocolate from a 70% dark dairy-free chocolate bar, divided
- 3 tablespoons whole nuts or seeds, rough-chopped (I like almonds, hazelnuts, or sunflower seeds)
- 8-Inch Square Pan
- 1. Preheat the oven to 350°F. Line an 8-inch square pan with a piece of parchment paper, leaving an overhang on two opposite sides. Set aside.
- 2. In a medium bowl, whisk together the nut or seed butter, maple syrup, applesauce, and vanilla.
- 3. To the nut butter mixture, add the cocoa powder, coconut flour, baking soda, and sea salt. Whisk to combine, ensuring that there are no dry lumps of cocoa in the batter.
- 4. In a double boiler, melt half of the chocolate chunks. Vigorously stir the melted chocolate into the brownie batter until fully incorporated.
- 5. Scrape the brownie batter into the prepared baking pan. Smooth the batter out evenly with a spatula, pushing it into the edges and corners of the pan.
- 6. Scatter the reserved chocolate chunks and rough-chopped nuts over the top. Slide the pan into the oven, and bake the brownies until the top is slightly firm and appears dry and lightly cracked, about 27 to 30 minutes.
- 7. Cool the brownies completely in the pan set on a wire rack. Then, cover the brownies and place them in the refrigerator for at least 1 hour. This step is crucial. The brownies will not cut neatly unless they get adequate cooling time.
- 8. I recommend running a chef’s knife under hot water and drying it off right before slicing the brownies.