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Super chocolately and extra fudgy vegan, GF and oil-free brownies that are also refined sugar and refined flour free
These brownies couldn’t be easier!
One bowl, minimal ingredients, no bleached flour or refined sugar AND they are oil-free!
They are chocolately and fudgy and scrumptious- all things brownies should be.
I am not committed to baking and cooking entirely oil-free, but I really like to make my recipes oil-free when possible. I couldn’t wait to try out an oil-free brownie recipe and I was so pleasantly surprised after the first attempt! The peanut butter is what adds the fat to these brownies, giving it that fudgy texture without the need for oil!
There is a very slight peanut butter taste in these brownies, but it’s almost undetectable if you aren’t looking for it. If you can’t do peanut butter, you can feel free to swap out almond butter or really any nut butter should work!
You’ll notice I bake a lot with cacao powder (it’s different than cocoa powder). The difference is in the way it’s processed, with cacao powder retaining more nutritional benefits as it’s processed less than cacoa. Cacao powder offers vitamins and minerals like magnesium, vitamin C, fiber and potassium. Also, cacao powder contains antioxidants!
Making these brownies is incredibly easy, just grab a bowl and all your ingredients and get mixing!
Since this recipe is oil-free, you will be lining your baking pan with parchment paper instead of greasing it with oil, although, if you aren’t entirely oil-free, feel free to grease your pan with oil lightly.
Enjoy!
If you make these brownies, don’t forget to take a picture and tag #wholesome.crumbs on Instagram!
Vegan Fudgy Double Chocolate Brownies [GF, Oil-Free, One Bowl]
Ingredients
Wet Ingredients
- 1/4 cup cup maple syrup
- 1/2 cup natural unsalted peanut butter (well mixed and creamy but, not overly runny) hard dry peanut butter will not work
- 1 & 1/2 tsp vanilla extract
- 1 cup plant-based milk
- 1/3 cup coconut palm sugar
- 1 tbsp brewed coffee at room temp not ground beans
Dry Ingredients
- 1 cup almond flour
- 3/4 cup cacao powder (or cocoa powder)
- 1/2 tsp baking powder
- 1/2 tsp mineral salt
- 1/4 tsp baking soda
- About 3/4- 1 cup dark chocolate chips divided
Instructions
- Preheat your oven to 350 degrees and line an 8×8 baking pan with parchment paper.
- Add all wet ingredients to a large bowl: peanut butter, maple syrup, coconut sugar, vanilla, plant-based milk and coffee. Whisk very well so there are no clumps from the peanut butter.
- Add the dry ingredients to the wet ingredients: cacao powder, almond flour, salt, baking soda, baking powder. Mix with a wooden spoon.
- Next, add in your chocolate chips (about 1/2 cup or a little more) and mix again.
- Pour your batter evenly into your lined baking pan and top with additional chocolate chips.
- Bake for about 35 minutes, checking on it at the 30 minute mark. All ovens vary so keep an eye on it closely. I like to take mine out of the oven when a toothpick comes out with a little residue on it, not clean.
Notes
- All oven times vary so watch your brownies closely around the 30 minute mark. For fudgy texture, take brownies out of the oven when a toothpick inserted has a little residue on it. It should be cooked and fudgy, not liquid and wet. If liquid and very wet, keep cooking.
My newest obsession!! I had given up trying to find a good oil free brownie recipe because I’m not a baker & pretty much ruin any recipe I can find. If I can do it, you can too! They stay SO fudgy even after cooling off. Rich, but not overly sweet. Perfect amount of everything. Ali’s website is one I check daily when making my rounds through my social media’s! She deserves all the love because she definitely expresses it in her recipes. Blown away yet again!!
These are the REAL DEAL! The fudgiest brownies I have ever tasted! When I made these I followed her instagram post and used these brownies to make S’more brownies. They are out of this world! My husband said they are his favorite dessert I have made.
These brownies are amazing!!! Thank you for this great recipe! I must bake! Yum! Yum!
This recipe is fabulous!! They turned out so rich & fudgy. I baked them for 32min and there was still a bit of wetness on my toothpick but the consistency turned out great after cooling. The batter is super thick so they did stick to the knife a lot when I cut them- I really packed my cup of dates so maybe mine turned out a little thicker. I also used less chocolate chips than called for. Next time I’d try wetting the knife before cutting. Anyways I’ll make this recipe again and again!!
Yay!! I’m so glad. Thank you for your comment!