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!
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
- 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.
DO 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.
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
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Fudgy Coconut Butter Brownies
- 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
- 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.
- 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.