Dairy + Egg Free Brownie Recipe

This brownie recipe is by far my favorite I have ever made and is always a hit with my family and friends. You can’t tell that is it vegan and made with slightly healthier ingredients.

I love eating one warmed up with vegan ice cream on top. You could also add chocolate chips to the batter to take this recipe to the next level.

This recipe is always my go-to brownie recipe for any occasion. It’s made in one bowl meaning there aren’t a ton of dishes to clean up after the fact. These brownies also don’t have a ton of sugar as compared to other brownie recipes if that is something you are concerned about.

 Vegan butter: any vegan butter will work. You can also try liquid oil or normal butter if you aren’t vegan.

Sugar: I like to use coconut sugar as it is refined sugar free. Any granulated sugar will work such as monk fruit or white sugar.

Applesauce: I always use unsweetened applesauce. Ideally, you want the only ingredients to be water and apples. You can use sweetened applesauce; however, I find it to be sweet enough using unsweetened applesauce.

Almond butter: you can use any nut or seed butter of your choice. Be sure it is on the runnier side as compared to chunky.

Nondairy milk: I always use unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan, traditional milk should also work.

Cacao powder: I like using cacao powder for the extra nutrients. Normal cocoa powder will also work.

Almond flour: I haven’t tested any other flours. I find the combination of the almond flour and all-purpose flour creates a good texture for the brownies.

All-purpose flour: I haven’t tested any other flours. I find the combination of the almond flour and all-purpose flour creates a good texture for the brownies.

Ingredients

• Vegan butter

• Sugar

• Applesauce

• Almond butter

• Nondairy milk

• Baking powder

• Cacao powder

• Almond flour

• All-purpose flour

Recipe:

• ¼ cup vegan butter

• ½ cup sugar

• ½ cup applesauce

• 1/3 cup almond butter

• ¼ cup nondairy milk

• 2 teaspoons baking powder

• 1/3 cup cacao powder

• ½ cup almond flour

• ¼ cup all-purpose flour

Directions:

1.    Preheat the oven to 350F. Line a baking pan with parchment paper or spray with cooking spray. I used a 9x5 loaf pan.

2.    In a medium sized bowl melt the butter. Once melted add in the sugar, applesauce, almond butter, and nondairy milk. Stir to combine.

3.    Add in the baking powder, cacao powder, almond flour, and all-purpose flour. Stir until a batter is formed.

4.    Transfer to the baking pan and bake for 35-45 minutes or until a toothpick comes out clean.

Be sure to allow the brownies to completely cool before eating or slicing. Store the brownies in an airtight container in the refrigerator, they should last up to 1 week. You can store them in the freezer to last longer.

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