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Fudgy Coconut Butter Brownies

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!
Course Dessert
Cuisine American
Keyword vegan fudgy brownies, coconut butter brownies, oil-free vegan brownies
Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings 16 brownies
Author Brandi Doming

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

  1. 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.
  2. 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.
  3. To a large bowl, add the oat flour, cocoa powder, tapioca starch and salt. Whisk well. Stir in the chocolate chips.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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