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
- 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.
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
*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
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
I found my way here by some googleplay, the ingredients really caught my attention, especially the coco n almondbutters. Never before have I tried any other but the sugary brownies, so,
I’d like to thank you for the recipe, these were amazing!
Ahhh I love that you found me through google Telic! Thank you so muc for the awesome feedback…so glad you loved the brownies, I love getting feedback, thanks so much!
Thank you so much for this wonderful recipe! I have tried many vegan brownie recipes and none turned out quite right until this one. Your perserverance really paid off! I made them for my office and they were a huge hit with vegans and nonvegans alike. They are my new go-to brownie recipe and my new gluten-free friendly go to.
Yay Melinda!! Thank you so much for the awesome feedback and I’m so glad to hear that you and your coworkers loved them so much, even non vegans! That’s always music to my ears! Thanks so much for the feedback!
Oh and thank you for tagging me on Instagram as well, with your pics of the brownies!!
My left hand is covered in brownie batter as I type this message. I’ve doubled the recipe, and I’m trying it out in a mini muffin pan. If the finished product tastes half as good as the batter on my fingers, then I am a believer. I’ll reply with my success (or failure) given the changes I made. So excited! Thanks for devising such a wonderful recipe 🙂
Awesome Ariel! I love to be covered in brownie batter, haha! I can’t wait to hear how they turned out for you! They’ve been so popular! Did you sub anything or just put them in mini muffin pans? Thanks for your feedback 🙂
These look fab!!! Just found your website recently and I must say you are a very talented lady! I am really enjoying following your blog and trying new recipes 🙂 Just a question re. the tapioca starch – where did you find it? I have a Whole Foods in my city and I’m hoping it will be in there – in the baking section maybe? Thanks
You are so sweet Jules! So glad you found me! Yay! Yes, you can totally get tapioca at whole foods. I am even able to get it at both of my local grocery stores in the specialty flour section. Tapioca starch and tapioca flour are the same thing, fyi. I use it in practically every baked recipe on my blog, so you will definitely get your money’s worth! I can’t wait to hear feedback on the recipes you make. Thanks so much!
These are yummy looking brownies! I’m glad I found this recipe. Will try it next time!
Thank you so much Apsara!! 🙂
They look perfect..as usual. Hope you are going to write a vegan desserts book soon:)
Aww that’s a wonderful compliment, thanks Pavithra!! xx
Ooh, these do look perfect chica! Celeste 🙂
Thank you so much Celeste!!
I am so going to make them, dear Brandi! They look fraking delicious too! I can’t wait to make them!
Yummmmmmm! You nailed them perfectly indeed! 🙂 x
Oh, please let me know how they turn out Sophie! They really are incredibly delicious! 🙂
These look great! Thanks for sharing! Love your blog!
This just looks delicious, I love how you take stuff everyone loves and just make it healthier. Keep ’em coming!
Thank you so much Gael! I appreciate that…I love taking an indulgent dessert and making it healthier and gluten-free and oil-free, but still tastes just as indulgent. Can’t beat a brownie recipe that doesn’t need 4 or more different flours either, like most gluten-free ones! Easy and fast! 🙂
Your many trials and hard work certainly paid off. These look absolutely perfect 🙂
Thank you so much Whitney!!
I love how far the world of vegan baking has come! Even the strongest skeptic couldn’t resist these! They look glorious!
Thank you so much Mary! Yes, all my taste testers (besides my hubby and daughter) were not vegan and absolutely loved them! There is absolutely no detecting that these are missing anything than a “regular” brownie. Honestly, I like them better than any brownies I’ve ever had. 🙂
Bravo, Brandi! Your perseverance totally paid off because these brownies look as dense, rich, fudgy and glorious as the full fat version. I can’t get over how gorgeous they are, especially with that perfect crackly top! Now I have to get my hands on some coconut butter. Good thing you cautioned against using coconut oil because I didn’t even stop to think that they were two different things.
Thank you so much Nancy! It was a lot of time and work coming to these, but well worth the wait. I’m so excited at how they turned out, that I’m already working on some other versions for readers too. 🙂
Oh my word Brandi, you are amazing! Those brownies look absolutely perfect and I love how much healthier they are. You are a genius. YUM!
You are so sweet, thank you Melanie!! Best part is they taste just as rich as unhealthy brownies, no lie!
oh wow. that top and the fudgy middle! these brownies are perfect!
Aww thank you Richa!! 🙂
Perfect is right. I could eat this for breakfast, lunch and dinner 😀
Cheers
CCU
Sounds good to me!
What can I say except YUM! These look like perfect brownies. Wondering if you could move in next door and I could be your taste tester?
PS – you might not like the cold Canadian winters though…..
Thank you Cindy so much! Sure, why not….oh, but yes, I’m a Texan and am afraid I’d just die in that cold weather 🙂
Oh yum. Totally want to try these although there is one ingredient I don’t have… but I feel like arrowroot would be an easy sub for the tapioca, no?
Hi Janet! Arrowroot could possibly be subbed, but it doesn’t perform quite the same as tapioca when baked. I like tapioca because it gives a little rise and helps brown the top and keep things moist. That’s why I tend to always use tapioca because it keeps things very moist and works so well as binding. Arrowroot also thickens up the batter much quicker and can be drying. You can try the arrowroot, but not sure how it will affect the final fudgy quality. Let me know! 🙂
I know you had said you have tried numerous versions but have tried flax seed as the egg replacer instead of tapioca starch? If so how did they turn out?
Flaxseed won’t work instead of tapioca, since tapioca is a starch and it balances out the other liquids and also helps to somewhat ruse the brownies and contribute to the browning on top. Using flaxseed would make the batter more liquidy I’m afraid and change the other ratio of ingredients.
MAKING THESE! OMG there is SO MUCH love that went into these brownies…AMAZING JOB!
Oh, I can’t wait to hear Brittany what you think!! Thank you so much…yes, lots of love, you are so right!!! 🙂
You really did make them for BRITTNAY! She is a CHOCOLATE TORNADO!
These look amazing Brandi! I wish I could make them but we have oat and nut allergies (including coconut allergies). 🙁
I love looking at you photos! They are always beautiful and mouth watering.
Aww thank you Holly! I’m so sorry to hear about so many allergies :(. You could try subbing the oat with a gluten-free all purpose flour, cashew butter for coconut butter and sunbutter for almond…but with all those changes, I don’t know how they’d turn out. Don’t worry though, I’m already beginning to work on another version 🙂
I am seriously glad to see these. I have had SO many brownie failures! These look perfect-o!
Thank you Annie! Oh gosh, ME TOO, ME TOO! I have tried to make vegan, gluten-free brownies so many times and I just got made everytime. Well, the brownie gods were with me this past weekend, haha! I had to totally rethink my method and then it worked 🙂
WOW!!!! Congratulations Brandi on making these amazing looking brownies!!! They totally look like a “regular” brownie with that gorgeous crackly top and dense, fudgy-looking crumb. I totally trust that you and all of your cooking trials have perfected the best vegan, gluten-free, oil-free brownie ever–you are killing it in the kitchen! So…can I come over? I’ll bring the ice cream 😉
You are way too sweet Erika!! Thank you so much! Too many trials to count…seriously my recipe notepad has so many versions that just didn’t cut it. Yes, I was thinking of posting a pic with ice cream on top and I forgot darnit!! lol! Come on over!
Brandi. those brownies are beautiful, I mean it perfect vegan brownies. I will be making these beauties. I wish I could re blog but don’t know to do it with your blog. They are gorgeous. I am so excited for you. You really did good!!
Thank you so much Suzanne!! It has been a loong labor of love, haha. Oh, I can’t wait to hear what you think!!!