These Vegan Fudgy Coconut Butter Brownies are amazing! They are gluten-free and only 8 ingredients. These are HUGE hits and declared “Best” brownies even among non-vegans!
VEGAN FUDGY COCONUT BUTTER BROWNIES
I did it….I finally did it….no, I didn’t win the lottery…..I made some absolutely perfect fudgy vegan brownies! So, I guess I won the brownie lottery because I finally perfected the brownie recipe…..at least in my eyes.
It’s kind of a known thing that brownies are really rich because of their traditional butter, refined sugar and white flour, right?
I knew I had to mimic that taste and texture….but without all of those ingredients. Oh, I made them gluten-free and oil-free too….but you’d never know. These fudgy brownies are not low calorie or low fat….they are brownies. I like my brownies rich and sweet. In fact, whenever I see a dessert labeled fat-free or sugar-free, that usually screams artificial chemicals! Using bananas or avocados just isn’t going to cut it here on flavor, either. I wanted them to both taste and look authentic.
VEGAN BROWNIES MADE WITH QUALITY INGREDIENTS
These bad boys are not full of processed junk and they are ingredients I feel good about. Plus, I love that they are oil-free….which you hardly ever see in a brownie recipe. That said, control yourself and don’t eat the whole pan at once. They are so rich though, honestly one is very satisfying.
Look at that crackle top…..
PERFECT VEGAN GLUTEN-FREE BROWNIES
I’ve tasted a few vegan brownies before and they were ok, but never knocked my socks off…typically too mushy and always containing ingredients I didn’t love or needed to sub.
I have been baking for years and am very comfortable with it, but when I started baking gluten-free, I learned there are about a billion different flours and they ALL produce different results. It’s not as easy as just throwing white flour, sugar and eggs together. It is even more challenging when trying to fit everything within 8 ingredients.
But I have learned a lot through trial and error with gluten-free flours and starches. I have perfected recipes with what I have learned. I have high standards with brownies and I finally got what I was after.
My 7 taste testers can account for their authenticity. I had my friend’s family and her children (all not vegan), as well as my hubby and daughter, give their big approval. My friend called them “fudgy, perfect texture, moist, wow, and I can’t think of one criticism”! Do you know how happy and relieved I was to hear this?! I had worked to perfect these gluten-free brownies, that once I nailed it, I was thankful that others loved it too. Each of us have our own opinions though, so you be the judge and try them yourself. 🙂
Well, I tried many different flours, amounts, liquids, dry sweetener, liquid sweetener, etc. Then I stepped back and thought about what I wanted in my brownies, but have them still taste as rich and decadent as any of the best brownies out there.
Here was my criteria:
- vegan, obviously
- gluten-free….without needing 3 or 4 different flours
- oil-free…without the use of vegan butter
- fudgy
- rich
- sweet
- very thick and substantial
- to bake evenly and not dip in the center, like so many recipes
- the famous crackle top
- 8 ingredients….duh
I make my own coconut butter for my recipes too. Super easy. You can do this if you have a food processor, or just use store bought.
Regarding substitues: If you don’t like coconut, then these brownies may not be for you. However, the coconut is just a hint, not overpowering. I’m afraid subbing the coconut with all nut butter would be too heavy. For goodness sakes, do not sub with coconut oil! That would make them a brick of greasy oil. I do not recommend subbing though, because I tested this recipe many times and the coconut butter is a major ingredient and what worked so well. For a nut-free version, you can try creamy sunbutter in place of the almond butter. I haven’t tried it yet though.
These vegan brownies contain both almond butter and coconut butter for the ultimate rich, fudginess that we all love in a brownie.
OTHER VEGAN BROWNIE RECIPES
- Fudgy Sunflower Brownies
- Vegan Zucchini Brownies
- Hazelnut Brownies
- Fudgy Vegan Low-Fat Brownies
- Raw Brownies with Raspberry Coulis
Fudgy Coconut Butter Brownies
Ingredients
- 3/4 cup (96g) superfine oat flour
- 1/2 cup (48g) unsweetened natural cocoa powder, not dark cocoa (I used Ghirardelli)
- 3 tablespoons (24g) tapioca starch
- 1/2 teaspoon fine salt
- 1/2 cup (120g) semi-sweet dairy-free chocolate chips
- 1 cup (320g) pure maple syrup, room temp
- 3/4 cup (180g) melted coconut butter (it MUST be melted as a liquid, see directions)
- 1/4 cup + 2 tablespoons (96g) roasted creamy almond butter (roasted is important, as it's oilier/smoother)
- 1 1/2 teaspoons (8g) vanilla extract
NOTE
- I don't recommend subbing any ingredient, as this recipe was tested many times and each ingredient works harmoniously and I can't vouch for how subs will turn out. Do not sub with extra almond butter or other nut butters in place of the coconut butter, as that would make it too heavy and oily. Definitely do not sub with coconut oil! Coconut butter works to ensure it is creamy, moist and has a light effect when baked, much different than the oil.
Instructions
- I cannot recommend a scale enough with baking. I have used this one for years and love it! Make sure you are zeroing out in between each ingredient and add them slowly as to not too much. We all measure differently and using a scale will yield accurate results as the recipe is written and shown. Being slightly off in flours or liquids can really alter the results.
- Preheat an oven to 350°F and lightly spray an 8x8 aluminum or light metal pan with nonstick spray. I tested these in a dark metal pan and found the edges to burn too quickly, so therefore not recommended.
- To a large bowl, add the oat flour, cocoa powder, tapioca starch and salt. Whisk well. Stir in the chocolate chips.
- You can use homemade coconut butter or store-bought. I like the MaraNatha brand. Regarding the coconut butter...before adding, it needs to be the consistency of oil, as pictured. It should be 100% smooth and runny. Just make sure it is melted and in complete liquid form when measuring 3/4 cup. The jars at the store will be solid, so the best way to work with this is to take off the lid, heat up the jar in the microwave for 15-30 seconds or so, just until it becomes soft enough to scoop it all out into a separate container. I find this is the best way to stir it and mix up the separated coconut meat and oil and totally smooth, as well as storing it this way for future use. After adding it to the container, heat a few more seconds if needed to soften it just until you can stir it a bit until it all comes together, is runny and smooth. See pic in post. Be very careful about overheating coconut butter or it will burn it and make it mealy.
- Add the liquid coconut butter to a separate bowl, then the room temperature syrup, almond butter, vanilla and stir until very smooth and well mixed. It is important that the other liquids are at room temperature, because if they are cold, it can cause the coconut butter to separate.
- Now, pour the liquid into the dry ingredients and stir until well combined. The batter will be thick. Immediately pour into the prepared pan, as the batter thickens up quickly from the oats. Spread out evenly to the edges and dampen your fingertips, if necessary.
- Bake for 20-25 minutes. Mine were perfect at 21 minutes on all 4 batches. However, due to oven variances, yours may cook faster or take a little longer. They are done when a toothpick comes out with a few sticky crumbs on it (not liquid), the edges have slightly pulled from the pan and the top is beginning to crackle. Be VERY careful about over-baking so they don't dry up.
- Let the brownies cool in the pan 45 minutes, untouched. This is crucial so they don't fall apart. Resist the urge to cut them early. Cut them gently after the 45 minutes, cool another 10, then serve! Cover with foil and store at room temperature.
Recipe Notes
Nutrition per brownie (based on 16): 191 calories, 9.6g fat, 2.5g protein, 26.6g carbs, 3.5g fiber, 16g sugar, 64mg sodium
I’ve made these brownies twice and each time was brownie PERFECTION! They are a hit with eveyone that has tasted them! This is an awesome recipe!
I’m so happy to hear that, thank you so much for taking the time to leave feedback and sharing your wonderful pic on Instagram, thank you!
I’ve made the “other” brownies about 5 times now and even my hubby’s mechanic coworkers love them so I did not want to mess with perfection. Holy Moly these are INSANE good and bud up right next to the other ones. I made homemade coconut and almond butter and paired with the chocolate is just heavenly. They are decadent and gooey and so so good! Thank you for another wonderful option.
So very happy you loved these so much Estee! Your feedback made my day! See, now you have 2 awesome brownie options, not a bad thing, haha!
OMG!!
Looks so amazing! I LOVE BROWNIES and been a vegan made it very hard for me because all recipes are just a chocolate cake.
I just have 2 questions:
1. Can I replaces the maple syrup for white/brown sugar? it’s veryy expensive for me.
2. Do you make your own almond butter? and if you do, can you please write the recipe? just grind roasted almonds?
Thanks!!!
Hi Adi! I would not sub the maple syrup for dry sugar, because you need the liquid for the ratios to be correct, but you could sub with agave, that is the best sub and is much cheaper. Yes, I do make my own almond butter. Here is how I make it at the link below, just simply omit the spices and sweetener and salt and just follow the roasting and blending process for it and then use it in the brownies or any recipe. Please come back and rate the recipe after you make it, thank you so very much! 🙂
https://thevegan8.com/2014/06/16/homemade-cinnamon-ginger-almond-butter/
Thanks!
Another question. can you please write the other ingredients (chocolate chips, maple syrup, coconut butter, almond butter) in grm. I love to weight and not use cups.
They have been added. I had to guess on the coconut butter though because I do not have any currently to weigh out, so I went off online what the gram weight would be for 3/4 cup, but keep in mind that the coconut butter should be at a complete melted liquid state when measuring 3/4 cup. That’s important for accurate results. Also, I do not have the gram weight for the syrup, the bottle I have only gives milliliters, so that is what I added.
Made them today after some short vacation, this recipe needed to be the first thing in the oven here 🙂
They are AMAZING! I must say I needed a few changes because I didn’t have any other options:
– used cacao nibs for the choc chips
– ran out of maple syrup, so sweetened with a mix of the remainings of my maple syrup and pure coconut syrup
Somehow I needed more time baking, around 30 minutes.
PERFECT! Now I don’t know which one is the best, the Sunflower one or this… first world problems 😉
THANK YOU!!!
Can you tell me please if the cacao nibs are a good choice? Did they melt or they were crunchy?
Thank you!
Cacao nibs are not sweet at all, but very bitter and they do not melt the same as chocolate chips, so as long as you are aware of that and ok with that, then you could try that! I personally love chocolate chips more because they are sweet, but it’s just a personal choice 🙂
So happy you loved these so much Barbara! Thank you so much for making them! Wow, 30 minutes? Maybe climate difference, as I know some environments can drastically affect baking time or just different ovens. Glad it all worked out in the end 🙂
Really love this recipe! I didn’t have tapioca starch so I used tapioca pearls grounded. They don’t melt so I don’t recommend them. They were like sand inside the brownie but I still loved the taste.
Yes, you definitely need to use the starch, as it is a very fine powder, next time. So glad you loved them!
I didn’t have the exact ingredient list, so I didn’t expect the exact same results. The substitutions I made produced a chocolaty, kind of grainy, and still vegan and gluten-free brownie! I’d totally use the recipe again when I can get the right ingredients.
Changes to a half batch accidentally overcooked by ~3 minutes:
• 120 grams coconut sugar 120 mL maple syrup
• the weigh equialent of 1.5 tbsp coconut oil+4.5 tbsp coconut sugar+4.5 tbsp cocoa powder 1/4 c chocolate chips
• weight equiv. of 1.5 tbsp cornstarch 1.5 tbsp tapioca starch
Results:
• no crackly crust
• grainyness from 1. using a granulated sweetener 2. not melting “chocolate” ingredients together 3. probably using an incorrect cocoa:gran’d sugar:fat ratio for chocolate
• super chocolately and tasty omg yes
• the parts that weren’t overcooked were pretty fudgy
I’m so happy you still loved these, even with all of your changes Tiffany! Yes, you are correct, the coconut sugar is pretty distinct in granular size and will definitely make them grainy, so you will notice a big difference next time with the syrup! That is also part of the reason for no crackly crust and the cornstarch won’t produce the same crackly top as much as tapioca, but as you said, you knew it would be different and the fact they still turned out good, is great! Thank you for making them!
I made these for my new coworkers a few weeks ago and one my coworkers (who can’t eat a lot of fat for medical reasons and hadn’t been able to find a workable brownie recipe) just told me she makes them nearly twice a week now! I love using this recipe as is or as a base recipe – it is consistently a huge hit!
Oh, I’m so very happy to hear that Melinda!! I’m so happy she loves them! They aren’t super low-fat though, lol! Definitely healthier fat sources than the traditional brownie, but still got some fat in there 🙂 Regardless, thank you so much for making and sharing them! So appreciated!
These brownies are incredible. Hands down best brownies i’ve ever had! First time i made them i freezed half the batch and heated them up on low heat in the oven and it worked fine, the consistency wasn’t quite the same though, i’m scared that they’ll only last a day or two and i can’t eat them all that fast(no matter how delicious they are) So i was wondering how long do these last in room temperature before they dry up?
Wow, thank you so much Elisabeth for the amazing feedback! I’m so very happy these are the best brownies you’ve ever had! I would say a good 3 days or so as long as you seal them tightly in a container and they should stay moist 🙂 Thank you so much for the feedback!
Best brownies ever !! (Seriously…the BEST.) I can’t wait to “slap” my non-vegan friends & family with these. Haha!
Hahaha, that made me laugh!! Yay! SO happy to hear that! These are constantly a huge hit with all my non-vegan friends and family too!!
I have resisted making these, knowing they would be so good my undisciplined self would eat them all the time… but a special occasion sprang up and I decided it was time to face the brownies. Brandi. BRANDI!!!!! This is the BEST ever ever ever brownie recipe- in history, and I mean all brownies, not just vegan brownies. They are like a recipe I grew up with- eggs, butter, milk, white sugar… and since becoming vegan and not eating refined sugar, I thought I’d have to give that decadence up forever. These are not only “as good”- they’re better. You hit it out of the ball park once again! I really do think I’ll put you in my will… hope you like craft supplies! HA HA! Thank you for your recipe making genius.
Yay!!! I’m so happy you loved these so much Liz!! These are my all-time favorite brownies too, so much better than any I ever had growing up. Thank you very much for writing such a thoughtful and kind review, I really appreciate it!
Brandi I really don’t want to ask about subbing anything but unfortunately where I live (New Zealand) pure maple syrup is sooo expensive so a cup would just be cost prohibitive each time I wanted to make these. Is there anything else I could use? Agave perhaps? Or would that change your perfect recipe too much?
Hi Jan! Oh, agave would work just fine here!
Thanks so much Brandi x
Hi Brandi, Can I sub corn starch for the tapioca starch?
Hi Cinde, I don’t think that will work as well because cornstarch doesn’t have the same binding and moisture characteristics as tapioca, so I think they would crumble quite a bit and be more dry. This is specifically why I use tapioca in a lot of my recipes because it helps bind so well, since there are no eggs.
Thank you for your reply. I will wait to make them until I pick up some tapioca starch. These sound awesome! 🙂
I’ve made these more than 5 times and i always used potato starch(not the flour!) since i don’t have access to tapioca starch where i live (it’s very hard to find) And it works perfectly, they come out just as in the pictures and i use the exact same amount so if you have trouble finding tapioca try potato starch 🙂
Thank you so much Elisabeth! I’m so glad to hear they work out for you using the potato starch. I know that potato starch does make things more crumbly and drier, usually, so I’m glad to hear it works in these brownies though! Thank you!
Omg, I’ve made a lot of vegan brownie recipes and these are by far the best! Crazy good! I rarely post comments but these were spectacular! Taste even better than they look in the photos. Chocolately, moist, chewy, fudgy, delicious. Exactly what I want from a brownie. After removing the edge pieces I did put the pan back in the oven to cook the center a little more which worked great and avoided drying out the edge pieces. The hunt ends, this recipe will be my go-to brownie recipe.
Oh, this feedback makes me so happy Elizabeth!! So very happy these are the best you’ve had! They are my favorite I’ve ever had as well! Thank you so much for the kind words!
I followed this recipe to a T and unfortunately they turned out horribly dry. Not fudgey at alllll. Definitely would not recommend.
Hi Jessica, I’m sorry to hear that you had trouble with the recipe. Something definitely went wrong because these are very fudgy and moist, as you can see from all the reviews above, every reader has absolutely loved these and no other reader has had them turn out dry. I’ve made them at least a dozen times and served them at parties with huge success. They have a very large amount of fat from the almond butter and coconut butter so it’s pretty impossible for them to turn out dry unless they were overbaked. I would like to try and help what went wrong, did you measure the ingredients by weight? Also, regarding coconut butter, some people have trouble when using coconut butter and use the dried portion of the coconut without melting and mixing up the contents of the jar well, which can really result in a dry result. The oil and coconut meat separate naturally on the shelves, so it needs to be gently melted, then stirred really well letting the heat melt the coconut butter into a complete liquid, as noted. This sounds like it was the culprit, because I promise I HATE brownies that are not fudgy and moist, haha and I assure you these are anything but dry. Weighing ingredients and proper technique make a huge difference in baking. Hope that helps!
Oh. Muh. GAWD. These are to frelling die for. I made them for a friend (I make a lot of your recipes for friends, what the heck? I need to be keeping this stuff at HOME!) but kept a few for the fam and man oh man am I happy I did. These are the best brownies I think I’ve ever had. Ever. EVER! I’m a little sad because I want to make them again and eat them all and it’s just not the best thing for the relationship between me and my jeans. Thank you, once again for all the work and time you put in to make your recipes delicious.
Ack, I forgot to star this bad boy! Anyway, another chance to rave about these now that I’ve made them again. My friend that I made them for had given up sugar for awhile was glad to break her fast with these guys! You go make these. Now!
What would you think about using roasted cashew or roasted peanut butter? I love this recipe so much and want to make it for an easy snack while breastfeeding but don’t have roasted almond butter right now and have too many nut butters around to justify it. Thank you!
Hi Melinda! So glad you love these! You could definitely try roasted cashew butter. Peanut butter I don’t think would work as well. Just a note though, cashew butter has a lot less oil in it than roasted almond butter…That is, unless you are using one from the store with added oils, it may make them a bit drier or cook faster, so just keep an eye on them!
Great texture but unbearably sweet.