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!
- 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
- 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.
*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.
Amount Per Serving: Calories: 0 Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g