Paleo Vegan Fudge Brownies that are gluten-free, sweetened with coconut sugar, and made egg-less with a flax seed egg replacer. This simple recipe is made quick and easy and also includes a Keto option.
When I try to describe these paleo vegan fudge brownies intelligibly, I’m almost at a loss for words.
These vegan brownies are rich, decadent, chewy on the inside with the perfect thin layer of crisp on the outside, and taste like a brownie-gasm is exploding in your face.
They are – in a word – SULTRY.
…which would be amazing enough if these brownies were your standard sugar, wheat, and butter-laiden brownie, but you guys, they’re not!
In fact, they are…
- Vegan (egg-free and dairy-free)
- Grain-free and gluten-free
- Made with all natural ingredients
- Sweetened with coconut sugar for a lower-glycemic treat
- Sprinkled with sea salt for that salty-sweet hyperpalatable bliss.
- Protein-packed with both almond butter and almond flour.
Don’t tell the other brownies I said this, but…this is my favorite brownie recipe I’ve made so far. I’ve been in hot pursuit of perfecting a brownie that is both paleo and vegan, and I daresay, these are surely they!
These are the brownies you make when you’re craving ALL THE CHOCOLATE IN THE WORLD and will not be satisfied until you feel as though your body is calmly submerged in a vat of creamy-smooth-buttery-sweet deeply rich chocolate paradise.
Or am I the only one here who craves such sensations? Bueller?
How To Make Delicious Vegan Fudge Brownies
- We make a couple “flax eggs” to replace regular eggs (don’t worry if you’re new to flax eggs – all you need is ground flax seed…I’ll walk you through the rest in the recipe card below).
- We use almond butter (or cashew butter) as a binding agent and fudge maker. Just be sure whatever nut butter you use is pre-stirred, as the ones that come separated may be too thick.
- …which combined with the coconut oil makes for an incredibly silky-smooth fudgy experience.
- Instead of wheat flour, we use almond flour.
- Rather than using cane sugar, we use coconut sugar
- We double chocolate-it-up by using vegan chocolate chips. Note: I had non-vegan chocolate chips on hand, so I used them but be sure to choose the chocolate chip product you’re comfortable using.
Simply beat everything together in a stand mixer, then transfer it to a parchment-lined pan. Bake it up, sprinkle it with sea salt, and you’re in for one incredibly chocolatey experience.
- Replace flax “eggs” with chia eggs.
- Use cashew butter, walnuts butter, peanut butter, etc. in place of almond butter (just make sure whatever nut butter you use is pre-stirred and not overly thick).
- Swap almond flour with hazelnut flour.
- To make low-carb and Keto, replace the coconut sugar with zero-sugar sweetener.
- Replace the vegan chocolate chips with your favorite dark chocolate chips or chunks.
- Use avocado oil or almond oil instead of coconut oil.
Dive on in!
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Paleo Vegan Fudge Brownies
Paleo vegan fudge brownies made with simple pantry ingredients
- 2 Tbsp ground flax seed
- 6 Tbsp water
- 1/2 cup creamy almond butter
- 1/2 cup coconut oil, melted
- 3/4 cup raw cacao powder, or cocoa powder
- 1/2 cup finely ground almond flour
- 2/3 cup coconut sugar, see note*
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt, + more for sprinkling on top
- 3/4 cup vegan chocolate chips
- Preheat the oven to 350 degrees F and line a 9" x 5" loaf pan with parchment paper (or spray with cooking spray).
- Start by preparing the flax "eggs." Stir together the ground flax seed and water together in a small bowl. Allow mixture to sit, stirring occasionally, until thickened and the consistency of beaten eggs, about 15 minutes.
- Transfer the flax "egg" mixture to a stand mixer, along with the almond butter and coconut oil. Beat until well-combined and creamy. Add the remaining ingredients and continue beating until well-combined. The batter will be thick and slightly crumbly - this is normal.
- Transfer the brownie batter to the prepared loaf pan and smooth into an even layer. Bake on the center rack of the preheated oven for 30 to 35 minutes, until set up.
- Remove from the oven and allow brownies to sit for 30 minutes before releasing them from the loaf pan. Sprinkle with sea salt (if desired), cut into squares, and enjoy.
*Replace coconut sugar with zero-calorie sweetener such as Swerve, Monk Fruit Sweetener, or Stevia to make recipe Keto. Use sugar-free chocolate chips to keep Keto.
Nutrition InformationYield 8 Serving Size 1 (of 8)
Amount Per Serving Calories 318Total Fat 22gUnsaturated Fat 0gCarbohydrates 27gSugar 18gProtein 7g
Thursday 15th of April 2021
Hi! I want to attempt this recipe but I don't have a loaf pan.. would it be okay to double the recipe and bake in a 9x13 glass baking dish? Thanks!
Tuesday 20th of April 2021
Hi Sarah! The brownies may be a bit thin if you increase the size to 9 x 13, but I haven't tested it, so I'm not sure. I would triple it for 9 x 13, or double it for 9 x 9 :)
Wednesday 3rd of June 2020
I second and third the comments about the oil. Bummer!
Wednesday 20th of May 2020
Well made these today for the second time. The first time was a while ago when the recipe called for them to be made in a blender. While it was a pain to get the batter blended in a Vitamix, the brownies were delicious. This time I made them in a stand mixer as the re-written recipe called for, and there is a MASSIVE pile of oil just sitting on the top of the brownies once they are done. Clearly with the change in instructions, something needs to change with the ingredients, there is way too much oil. So sad since they were delicious the first time and now it was a waste of expensive ingredients :(
Thursday 21st of May 2020
Hi Stephanie - I'm so sorry for the inconvenience...let me re-test the recipe and I'll get back to you. xo
Tuesday 16th of April 2019
Hi, do you think I could use aquafaba instead of flax egg? Also, what if I wanted to use regular sugar?
Tuesday 16th of April 2019
I don't have any experience baking with an aquafaba egg, but from what I've heard about it, I believe it would work just fine. If you make the batter and it looks too runny, you can always add more flour but my guess is it will turn out great. You can absolutely replace the coconut sugar with regular sugar in a 1:1 replacement :) Hope you enjoy! xo
Saturday 16th of February 2019
That recipe looks amazing! I want to do that! I have celiac disease and I mostly eat paleo but I am not vegan and I would like to know how many actual eggs I could use instead of the flax eggs? Would you still put some water in it or not? Thank you so much!
Sunday 17th of February 2019
Hi Elaine! Replace the flax seed and water with 2 eggs! They should turn out lovely!