Vegan Almond Flour Brownies
Decadent almond flour brownies with an irresistible peanut butter glaze. These grain-free, gluten-free brownies are easy to make paleo and vegan.
Brownies. Rich, fudgy, and decadent. I have always loved brownies… and have always gotten a stomach ache after eating them. It’s no surprise really. Brownies are traditionally made with white flour, chocolate, and heaps of sugar. Many boxes of brownie mix are even worse, with ingredients like GMO corn syrup and hydrogenated soybean oil. But sometimes a gal just needs some brownies, am I right?
Especially if they are these almond flour vegan brownies that taste like peanut butter cups. These easy homemade brownies are more nutritious and just as satisfying. In the past I’ve made Raw Brownies, but this time I wanted the real deal baked variety. I’ve also tried the very Pinterest popular black bean brownies, but for me, bean based brownies just fall short. These brownies are gluten-free, grain-free, all natural, and utterly delicious. In fact, these may just be too delicious, because I can’t help but grab a bite every time I open the refrigerator. Oops.
My Paleo Almond Flour Chocolate Muffins have been so popular here on the blog, that I wanted to make you some almond flour brownies. And my vegan treats have been equally popular. I really enjoy making treats that don’t involve animals in only way – just plants. These vegan almond flour brownies are easy to make. So easy that I was left wondering why I ever used boxed brownie mixes.
One bowl and real food ingredients always make me happy. Almond flour adds healthy fat, protein, and fiber. Treats can be nourishing too, so there’s no need for empty calories. Yes these brownies are still sweet thanks to maple syrup, but at least when I give one to my kids I know they are also getting some important nutrients.
And because we are being a bit decadent with this one, a peanut butter glaze goes on top. Who can resist peanut butter and chocolate? These brownies have that irresistible peanut butter cup flavor. I don’t eat candy. Unless it’s a peanut butter cup.
If you’d like to skip the glaze, these brownies are still incredible. In that case, however, I would suggest adding some chocolate chips and enjoying the brownies warm. If you’re on a paleo diet, use almond butter instead of peanut butter.
Updates: Flax egg wasn’t working well for some, so I no longer recommend it for this recipe. Bob’s Red Mill egg replacer (or eggs from my backyard hens) has worked best with these. I’ve also added 1/3 cup of arrowroot to additionally help with structure.
A little pinch of sea or Himalayan salt is the perfect finishing touch that ties these peanut butter and chocolate brownies together. These brownies are so delicious no one will know they are vegan, gluten free, and paleo friendly!
Vegan Almond Flour Brownies
Rich almond flour brownies with peanut butter glaze.
Ingredients
- ¼ cup melted coconut oil
- 2/3 cup maple syrup at room temperature
- 2 Bob's Red Mill Egg Replacer eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cacao or cocoa powder
- 1/4 teaspoon sea salt, plus more to taste
- 1 cup blanched almond flour
- 1/3 cup arrowroot starch
- 1 teaspoon baking powder
- 1/2 cup creamy peanut butter
- 1 cup organic powdered sugar (*or 2 1/2 tablespoons maple syrup)
- 5 tablespoons almond or coconut milk
Instructions
- Preheat the oven to 350 degrees F. Line an 8-inch baking dish with parchment paper or coat with cooking spray. In a medium bowl, whisk together the coconut oil, syrup, "eggs", and vanilla.
- In another bowl whisk together the cacao, salt, almond flour, arrowroot and baking powder. Using a rubber spatula, mix the dry ingredients into the wet until combined. Pour into the prepared baking dish and smooth the top. Bake for 30 minutes.
- To make the peanut butter glaze, with an electric mixer, beat the peanut butter, sugar, and milk together. *Note: the powdered sugar will result in a shiny glaze like pictured. If you would like a healthier option, try maple syrup instead of the sugar and thin with milk to desired consistency.
- Spread peanut butter glaze over brownies after they have cooled slightly or completely. Sprinkle with a tiny pinch of sea salt. You can always add more, but it's hard to take salt off once it's on! I store these in the refrigerator so the glaze stays firm.
Notes
*Paleo Option: For the glaze/icing, use almond butter instead of peanut butter. Use the maple syrup method instead of powdered sugar.
*If not using the frosting, I recommend adding a small handful of chocolate chips and walnuts to the batter before baking.
Nutrition Information:
Amount Per Serving: Calories: 0Saturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
just made this.
The flavor was really good, but I ended up having to bake it for 40 minutes because it was very mushy after 30.
Even after 40 minutes it was still on the soft side. I’d maybe use a little extra almond flour next time. It ended up being a bit crumbly, even after cooling, but not terribly so.
So overall worth making, but i’ll have to experiment with some tweaks in the future.
This was a total disaster. I followed the recipe exactly. I even made these twice. they rise beautifully then fall horribly, I was left with a gooey mushy mess and I even let them cook a little longer the 2nd time. The ones I made (tried twice by the way) did NOT look like your pictures at all You must have used some ingredients you did not list and which I’m sure you will not admit. You are a failure with this recipe. I wasted my expensive ingredients making these. Thanks for nothing.
How weird! This recipe has always gotten great reviews (we lost most comments when switching website hosts). This is the first time I’ve heard anything like this happening.
Well i certainly won’t be making any more of your recipes. THere are so many good recipes that actually turn out correctly to waste my time and ingredients on your failures.
Sounds great, Jen. This is a space where we focus on kindness first, so it seems like it might not be a good fit for you.
I’m always happy to re-test recipes and help my readers. This is the rudest comment in a decade. I wish you nothing but the best, though.
This turned out perfect! I substituted almond butter for the coconut oil and added 3/4 cup chopped walnuts. I didn’t make the peanut glaze. This is the best vegan gluten free brownies I have ever made. It’s so yummy!! Thank you for sharing your recipe!
Jen: A gooey brownie?!! Oh nooooooo!!!! Jk, that sounds *bleeping* amazing. (Insert eye roll here).
I just made these brownies as written. Let me tell you, I’m neither vegan nor gluten free…my husband has these super annoying allergy dietary restrictions and since I’m a nice wife, I’ll make things like this occasionally. They are always gross, have a terrible texture or are a poor substitute for a legit baked good.
Not these babies. Holyyyyy shirt!!
Marina, you done did it, girl!
From a brownie-loving, gluten eating, “wtf is arrowroot” lady…., I love these brownies.
You’re not a failure, your a dang winner!
*YOU’re a winner.
Sorry. I’m in a chocolate peanut butter haze and cannot even use correct grammar.
Oh Andi, you have made my day. I am sooo happy right now. I’ve been so worried about this recipe and made it a few more times after that comment above and it still turned out great… but I was still worried. Thanks again!
Omg. This is so good!
I can’t believe that rude lady almost swayed my decision to make this. You rock, this recipe is bomb, I used it to make my child’s birthday cake yesterday, it was so easy to make, I used Bob’s red mill egg replacer, turned out amazing. didn’t fall much at all. the icing was great I used organic peanut butter and maple syrup, added a little cacao and milk, couldve used more milk because the icing kind of dried up around the edges after sitting for a few hours. so making this recipe again and again. best part is it uses like no almond flour. that stuffs expensive lol! but its my main flour! once again lady you rock. loved this brownie. five-star recipe!!!!
I made these today and they are so frigin good. After the nasty comment the one person left I was worried about them turning out especially since I had to make my own maple syrup because I only had aunt jemima pancake syrup. But hot damn these are amazing and I didn’t ice them just ate them plain. Mom & kid approved will definitely make these again!!
I know you said that a flax egg didn’t work well, but have you tried it with a chia egg? That actually worked pretty well for me, but maybe it didn’t come out as firm as in the photos.
Either way I still enjoyed eating it 😉
Hi! I’ve made these twice before and they were delicious! I ddnt have arrowroot, so just left it out-brownie was crumbly, but delicious nonetheless.
I want to make these again, but do you think I Can use corn starch instead of the arrowroot?
Thanks!
Very nice recipe
I love you doing