• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan 8

  • About
  • Recipe Index
  • My Cookbooks
    • The Vegan 8 Cookbook
    • Oil-free Dressings and Sauces
    • 8 Ingredient Desserts Ebook
  • Workout Plan
  • SHOP
You are here: Home / Dessert / Vegan Fudgy Coconut Butter Brownies

Vegan Fudgy Coconut Butter Brownies

9.3Kshares
  • Share
  • Tweet
  • Pin
Jump to Recipe Print Recipe

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 can’t express how amazing and delicious and perfect these Vegan Fudgy Brownies are that use coconut butter!

stack of vegan fudgy coconut brownies

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.

crackly top of vegan fudgy brownies

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.

stack of vegan fudgy brownies next to pan

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

sequence shots of making vegan fudgy brownies

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.

food processor of coconut butterDO YOU TASTE COCONUT?

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. Please 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.

overhead view of fudgy vegan coconut butter brownies crackly top

These vegan brownies contain both almond butter and coconut butter for the ultimate rich, fudginess that we all love in a brownie.

MORE VEGAN BROWNIE RECIPES

  • Fudgy Sunflower Brownies
  • Vegan Zucchini Brownies
  • Hazelnut Brownies
  • Fudgy Vegan Low-Fat Brownies
  • Raw Brownies with Raspberry Coulis

*This post contains affiliate links. See my full disclosure policy here.

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

Fudgy Coconut Butter Brownies

Brandi Doming
The absolute best vegan brownie! Fudgy Coconut Butter brownies that rival any traditional brownie, guaranteed. Vegan, gluten-free and only 8 ingredients. These are HUGE hits and declared "Best" brownies even among non-vegans!
4.89 from 43 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 21 mins
Total Time 36 mins
Course Dessert
Cuisine American, Gluten-free, Vegan
Yields 16 brownies

Ingredients

  • 3/4 cup (96g) superfine oat flour
  • 1/2 cup (48g) unsweetened natural cocoa powder, not dark cocoa (I used Ghirardelli) Add up to 2 tablespoons more for a less sweet brownie
  • 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

  • Make sure to use a scale for the best most accurate results. No need to use cups to compare, just follow the weights listed, as that is how all my recipes are tested. 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.
  • I use this scale.

Instructions
 

  • 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.

Nutrition

Serving: 1brownie (16 servings)Calories: 191kcalCarbohydrates: 26.6gProtein: 2.5gFat: 9.6gSodium: 64mgFiber: 3.5gSugar: 16g
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword vegan fudgy brownies, coconut butter brownies, oil-free vegan brownies

Filed Under: Cookies/Bars, Dessert, Gluten-free Tagged With: Almond butter, Brownies, chocolate, Coconut butter, dessert, fudgy, Gluten-free

Previous Post: « Apple Pepper Salad with Sweet ‘N’ Spicy Cream Dressing
Next Post: Raw Caramel White Chocolate Bars »

Reader Interactions

Comment and Rate This Recipe Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Cassie

    October 18, 2020 at 4:36 am

    Also if I did this how many calories would it be? I’m not sure how to calculate it.

    Reply
  2. Ann

    November 6, 2020 at 10:54 pm

    I’m trying to figure out what I did wrong. They look amazing – but the oil bubbled up to the top of mine and the top never got dry. Yes, I made a few changes – maybe that was the problem? I couldn’t find oat flour so I used almond flour. And I used a glass pan so I turned the heat down to 325. I’d love to try them again.

    Reply
    • brandi.doming@yahoo.com

      November 6, 2020 at 11:19 pm

      Hi Ann, yes, that was the problem. Baking is very scientific, so if you make changes, you will end up with a different results, especially when changing flours. Oat and almond flour are completely different. Oat is drying and almond flour is high in fat and adds TONS of moisture, so that is why they did not work out. You can find oat flour online easily on Amazon or other places and at many grocery stores or if you have a Vitamix, you can blend up quick oats into a fine flour and try that.

      Reply
  3. Lisa Weaver

    November 10, 2020 at 8:56 pm

    5 stars
    I made these brownies and they are by far the best brownies I have made so far!! My husband thought so too! Thank you! I have been on a search for a couple of years for the perfect, no oil, healthy brownie recipe and I think this is it! I want to make them again but I’m out of cocoa powder and can’t seem to find it at our local store lately. Can I substitute cacao instead?

    Reply
    • brandi.doming@yahoo.com

      November 11, 2020 at 2:18 am

      Yay Lisa! That is so amazing to hear, thank you for the awesome feedback!

      Reply
    • brandi.doming@yahoo.com

      November 12, 2020 at 12:30 am

      Oh and yes, cacao powder should be fine!

      Reply
  4. Manda

    January 11, 2021 at 12:00 am

    Very excited to try these, but don’t have oat flour and I’m not coeliac – can I use regular plain flour? (think your guys call it ‘all pirpose’. Thanks a mill!

    Reply
    • brandi.doming@yahoo.com

      January 13, 2021 at 7:12 am

      Hi Manda! Yes, that should be fine! Use the same weight amount, they may cook slightly faster since it’s drier, so keep an eye out.

      Reply
  5. Emily

    July 20, 2022 at 11:37 am

    Hi Brandi! Really appreciate all of the work and experimentation you put into creating the perfect vegan brownie recipe. I was wondering what brand of semi-sweet dairy-free chocolate chips you use? Thanks!

    Reply
    • brandi.doming@yahoo.com

      July 21, 2022 at 11:22 pm

      Hi Emily, thank you! I use the Enjoy Life brand! Just fyi, this is a much newer recipe and I think these are supreme over these brownies! And all the reviews attest the same, so I’d recommend these instead haha: https://thevegan8.com/vegan-chocolate-peppermint-brownies/

      Reply
« Older Comments

Primary Sidebar

Search this blog…


I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

ORDER NOW!!

Join 414,119 Followers!

FacebookInstagramPinteresttumblr

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

MOST POPULAR POSTS!

WHAT’S IN MY VEGAN PANTRY

THE BEST VEGAN FLUFFY PANCAKES

Fluffy vegan pancakes stacked on plate

THE BEST VEGAN ALFREDO SAUCE

Best Vegan Garlic Alfredo on white plate

THE BEST VEGAN QUESO

Hand dipping chip into bowl of vegan queso

VEGAN STUFFED RICOTTA SHELLS

Vegan Stuffed Shells with Spinach

VEGAN THAI GREEN CURRY

Bowl of vegan thai green sweet potato curry

CHEESY MEXICAN TORTILLA BAKE

Vegan Cheesy Mexican Tortilla Bake in casserole dish

CLASSIC VEGAN NOODLE SOUP

Classic Vegan Noodle Soup in turquoise bowl

THE BEST VEGAN RANCH DRESSING

Best Vegan Ranch Dressing pouring over a salad

THE BEST OATMEAL CHOCOLATE CHIP COOKIES

Vegan Gluten-free Oatmeal Chocolate Chip Cookies stacked

THE BEST VEGAN FUNFETTI CAKE

Slice of Vegan Gluten-free Funfetti Birthday Cake

THE BEST VEGAN SNICKERDOODLES

Vegan Gluten-free Snickerdoodles stacked on plate

BEST VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES

scattered vegan chocolate chip cookies on white board

Recent Posts

  • Vegan Hazelnut Chocolate Chip Cookies
  • Vegan Egg Roll In A Bowl
  • Vegan Thanksgiving Recipes (Gluten-free Options!)
  • Vegan Apple Crisp In A Mug
  • 4 Week Workout Plan
  • Oil-free Dressings and Sauces EBOOK
  • Vegan Almond Sesame Tofu
  • Vegan Protein Smoothie (To Curb Sugar Cravings)
  • Vegan Mint Chocolate Chip Protein Smoothie
  • Easy Oil-Free Pumpernickel Bread

Copyright The Vegan 8 © 2023 · Privacy Policy

  • 308
  • 8.9K