Vegan Carob Almond Flour Brownies
Learn how to make vegan carob almond flour brownies! They are rich, fudgy, and get a boost of natural sweetness from carob powder—no cocoa powder needed. Made in one bowl, they are gluten-free, grain-free, and use less added sugar than traditional brownies.
Servings: 16 brownies
Equipment
- 1 8-inch (20 cm) square baking pan
Ingredients
- 2/3 cup water
- 1/2 cup coconut sugar (or brown sugar, or other granulated sugar)
- 1/2 cup coconut oil melted (see notes for options)
- 1/3 cup flaxseed meal
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups almond flour (not almond meal)
- 3/4 cup carob powder
- 1/4 teaspoon baking soda
- Optional: 1/2 teaspoon salt
- Optional: 2-Ingredient Carob Drizzle see notes below
Instructions
- Preheat the oven to 325F (160C). Lightly spray or oil an 8-inch (20 cm) square pan and line the bottom with parchment paper.
- In a large bowl, whisk the water, coconut sugar, coconut oil, flaxseed meal and vanilla until blended.
- Add the almond flour, carob powder, baking soda and optional salt to the bowl with the wet ingredients. salt. Stir until completely blended and smooth.
- Spread the batter evenly into the pan, smoothing the top.
- Bake in the center of the preheated oven for 25 to 30 minutes, or until just set and a toothpick inserted near the center of the brownies comes out with a few moist crumbs attached (err on the side of under-baking).
- Transfer to a wire rack and cool completely before removing from the pan and cutting into squares. If desired, make the Carob Drizzle (see notes) and drizzle over the top of the brownies. Refrigerate to set the drizzle topping.
Notes
Storage: Store the cooled brownies in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
2-Ingredient Carob Drizzle: In a small bowl stir together 1 1/2 tablespoons of warm, melted coconut oil and 2 1/2 level teaspoons of carob powder until blended and smooth. Drizzle (off the tip of a metal spoon) in fast zig zags over the brownies. The drizzle will become firm once cooled/chilled.
Coconut Oil Options:
- Other oils: Use an equal amount of the oil of your choice, such as avocado oil, mild olive oil, or melted vegan butter (stick style not tub style)
- Oil-free swaps: I have not tested an oil-free version, but you should be able to swap an equal volume of smooth butter (e.g., peanut butter, almond butter, cashew butter), seed butter (e.g., sunflower seed butter, tahini, pumpkin seed butter), unsweetened applesauce or mashed very ripe banana for the oil.
Nutrition
Serving: 1brownie | Calories: 152kcal | Carbohydrates: 12g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 30mg | Potassium: 68mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 44mg | Iron: 1mg