Fudgy Brownie | Vegan + GF

Fudgy Brownie, Vegan + GF

You guys know when you want to make a healthier brownie taste like a reeeeeally bad for you brownie?!?! WELL I FOUND THE PERFECT RECIPE! I’m about to make all your brownie dreams come true! The best part?! The CRAZY part?! They’re 100% vegan + gf :O ohmygawdddd!!

You’re probably skeptical as a mother right now, just like I was at first! I read the recipe & didn’t see any type of refined sugar & I allllllmost tapped out, but the healthier version of me was curious!

I tricked the fudge out of my husband with these. Brownies are his absolute FAVORITE & if I told him they were vegan beforehand, he would have turned up his nose like a woman at a British tea party. He fucking DEVOURED them. He asked what I put in them to make them so rich & fudgy… & then I broke the news to him that they were vegan. He legit smiled, cocked his head at me & winked thinking I was trying to fool him. Joke’s on him. He still thinks I was teasing ;)

I got the recipe from Laura Wright’s cookbook, The First Mess! Her recipe calls for chopped nuts on top, but I just replaced that with vegan choc chunks. I’m a bit of chocoholic, what can I say?!



Serves: 8” x 8” pan

Recipe Courtesy of: http://thefirstmess.com/the-first-mess-cookbook/



¾ cup smooth nut or seed butter (I use almond butter because it tastes the most neutral to me)

¼ cup + 2 Tbsp pure maple syrup

¾ cup unsweetened applesauce

1 ½ tsp pure vanilla extract

½ cup unsweetened cocoa powder

3 Tbsp coconut flour

¾ tsp baking soda

½ tsp fine sea salt

½ cup vegan chocolate chunks OR chopped chocolate from a 70% dark dairy-free chocolate bar, divided

3 Tbsp whole nuts or seeds, rough-chopped (NOTE** I omitted & did more vegan choc chunks instead…)


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/seed butter, maple syrup, applesauce, & vanilla.

3.    In a different bowl whisk the cocoa powder, coconut flour, baking soda & sea salt.

4.    Add the dry mixture to the wet mixture & whisk until all the dry lumps are gone.

5.    In a double boiler, melt half of the chocolate chunks (set other half aside). Vigorously stir the melted chocolate into the brownie batter until fully incorporated.

6.    Scrape the brownie batter into the prepared baking pan. Smooth the batter out evenly with a spatula, pushing it into the edges & corners of the pan.

7.     Scatter the reserved chocolate chunks over the top of the smooth batter (or nuts if you went that route). Slide the pan into the oven, & bake the brownies until the top is slightly firm & appears dry & lightly cracked, about 28 to 32 minutes.

8.    Cool the brownies completely in the pan & set on a wire rack. Cover the brownies & place them in the refrigerator for at least 1 hour. You’re going to want to do this step to ensure a nicely cut clean brownie.

9.    Orrrrrr don’t wait & just take a fork to it like I did :)


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