Chewy Vegan & Paleo Brownies

If you love brownies, you’re in luck, because these are amazingly decadent.

chewy brownies
When it comes to brownies, mine have to have a chewy and fudgy texture. That’s pretty difficult to achieve without a large quantity of eggs, butter, and sugar, but after numerous attempts, I think I came up with a pretty delicious solution.

Almond meal provides plenty of fat and fiber to these chewy grain-free brownies, while coconut sugar offers a low-glycemic alternative to traditional white sugar. Granulated sugar is essential for creating that delicious crackled crust on the top of the brownies and gives them their chewy texture, but unlike its refined counterpart, coconut sugar still retains many minerals from the coconut palm, including iron, zinc, calcium and potassium.

I tried to develop this recipe exclusively with coconut sugar (because I always like to keep the ingredient list as concise as possible), but in this case a liquid sweetener was also necessary to provide enough moisture and sweetness. My husband likes to act as my brutally-honest-taste-tester, and he didn’t care for these brownies at all until I added the maple syrup– they just aren’t sweet enough for most people without it. However, you’re welcome to experiment with your family’s own taste buds if you want to try to reduce the sugar a bit more. I also added some dark chocolate chips per my husband’s request, making it a more traditional brownie with chunks of chocolate in each bite. However, if you prefer a 100% naturally sweetened treat, feel free to leave them out.

To make these brownies egg-free, I first tried using chia eggs as a substitute. The texture turned out well, but the flavor wasn’t great– they tasted like a “healthy” brownie, which is fine, but I wanted to make a truly crowd-pleasing alternative. The best option I found was using arrowroot starch! Arrowroot is often used to thicken gravy or added to recipes for babies, but it also makes a great binder in these brownies. You could also use Tapioca Starch/Flour if you prefer, though that substitution does affect the flavor slightly.

I hope you enjoy these brownies as much as I do– they have become quite additive in my home!

Chewy Vegan & Paleo Brownies
Makes 16

Ingredients:

1 tablespoon coconut oil
2 tablespoons water
1/4 cup maple syrup
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups almond meal (ground almonds)

1/2 cup dark chocolate chips (optional)

Directions:

Preheat the oven to 350F and line a 9-inch by 9-inch baking dish with parchment paper.

Gently melt the baking chocolate and coconut oil in a double boiler and stir until smooth. (Or you can use a heat-safe bowl over a pot of boiling water, like I did– you only need an inch or two of water in the bottom pot.) In a large mixing bowl combine the arrowroot, water, and maple syrup and use a whisk to stir them together, breaking up any lumps. Add in the melted chocolate and oil, along with the coconut sugar, vanilla extract, salt, and stir well. Add in the almond meal, and stir, creating a thick and uniform batter. Stir in the chocolate chips, if using.

preparing brownie mix

Use a spatula to spread the batter evenly into the bottom of the lined baking dish, and smooth the top. This batter is much thicker and stickier than traditional brownie batter so you’ll definitely have to use the spatula to spread it well. Bake at 350F for 30 minutes, until the top looks crinkly and your whole house smells like rich, chocolate brownies.

chewy brownies

Now comes the hard part– these brownies are WAY too sticky when hot, so you need to wait for them to cool completely before cutting them into squares. I placed mine in the fridge to speed the process along! Once they are cool, cut them into 16 squares and serve at room temperature. These brownies can be stored at room temperature in an airtight container for up to a week, or in the fridge for longer. (Or as long as they last before you eat them.)

two chewy brownies on a plate

4.89 from 26 votes
Print
Chewy Vegan & Paleo Brownies
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Rich and chewy brownies that are grain-free, egg-free, and naturally sweetened!
Course: Dessert
Servings: 16
Calories: 177 kcal
Author: Detoxinista.com
Ingredients
Instructions
  1. Preheat the oven to 350F and line a 9-inch by 9-inch baking dish with parchment paper.
  2. Gently melt the baking chocolate and coconut oil in a double boiler and stir until smooth. (Or you can use a heat-safe bowl over a pot of boiling water, like I did-- you only need an inch or two of water in the bottom pot.) In a large mixing bowl combine the arrowroot, water, and maple syrup and use a whisk to stir them together, breaking up any lumps. Add in the melted chocolate and oil, along with the coconut sugar, vanilla extract, salt, and stir well. Add in the almond meal, and stir, creating a thick and uniform batter. Stir in the chocolate chips, if using.
  3. Use a spatula to spread the batter evenly into the bottom of the lined baking dish, and smooth the top. This batter is much thicker and stickier than traditional brownie batter so you'll definitely have to use the spatula to spread it well. Bake at 350F for 30 minutes, until the top looks crinkly and your whole house smells like rich, chocolate brownies.
  4. Now comes the hard part-- these brownies are WAY too sticky when hot, so you need to wait for them to cool completely before cutting them into squares. I placed mine in the fridge to speed the process along! Once they are cool, cut them into 16 squares and serve at room temperature. These brownies can be stored at room temperature in an airtight container for up to a week, or in the fridge for longer. (Or as long as they last before you eat them.)

Note: I don’t recommend making substitutions in this recipe, as grain-free and egg-free recipes can be very tricky to work with. If you do make any substitutions, please leave a comment below letting us all know what worked for you! 

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Comments

Kerry

While I’ve made several yummy versions of vegan brownies they have always lacked the chewy factor of traditional brownies. My search is over!!! Bravo for these CHEWY, fudgy brownies; spot on!!!!!

Shannon

I just made my second batch of these brownies. You’re right, the hardest part is letting them cool! I couldn’t help myself and had to spoon a bite out of the baking dish. While I like to mix up my vegan brownie recipes, this is #1! So ooey gooey chewy.

Marissa

Can I make these with cocoa powder instead of melted chocolate?

    Nadine

    I’m curious about that also. I’m thinking maybe adding an ounce or 2 of water, or almond milk.. try to replicate the moisture that the melted chocolate has.

      Nadine

      Successfully replaced the baking chocolate with cocoa powder! I used 3/4c cocoa powder, and added one additional tablespoon of oil. Turned out awesome!! (I also used tapioca starch instead of arrowroot… worked great!)

Marina

What can be used instead of coconut sugar?

    Megan Gilmore

    You’d have to use another type of granulated sugar for similar results, but keep in mind that other granulated sugars are MUCH sweeter than coconut sugar.

Megan

I have a bag of honeyville almond flour, do you know if this will work instead of almond meal?
Thanks

Barb

These turned out great! I soaked dates & then purred them, ended up being 3/4 cup purred dates and 1/4 cup coconut sugar and reduced amount of almond flour to 3/4 cup. Love these brownies & my blood sugar didn’t spike!

    Zakiya

    Did you use the date purée to replace both the maple syrup and coconut sugar?

Jules

Thank you – these brownies turned out superb. I loved the chewiness to these brownies along with the perfect amount of sweetness.

Laurie Bellino

Is there something else I can use in place of the arrowroot flour?

    Megan Gilmore

    Tapioca starch should also work, but I’m not sure about any other alternatives. Any substitution is always an experiment!

Sarah

What can we replace almond flour with (allergy to almonds)? Thanks!

PattiPatti

I would also like to know about the date purée. Sounds and I like using dates. I also appreciate the useing the other flour instead of arrow root because I don’t have any mostly. Your recipes are great
Thanks

PattiPatti

I’m looking for recipes I can freeze as I’m having knee replacement soon.

Patti

Hi
I just made the brownies. I doubled the recipe and put it in a 9/13 pan but it’s been in the oven for 45 min and it’s still not done.

Help!!!!!

Rachel

I generally like my desserts not so sweet, so I only used 3/4 cup of coconut sugar. Other than that, I followed the recipe. I used an 11×7 pan and baked for 20 mins. I love the chewy texture! It turns out I could have used the full cup of sugar and maybe bake for 25 mins next time. Great recipe! Thank you for sharing your recipes, and for all your hard work!

Emma

I made these with a few substitutes; corn flour instead of arrowroot and brown sugar instead of coconut sugar. I baked them for 30 minutes and they didn’t turn out very attractive but tasted chocolaty with a chewy texture. I would recommend the recipe to vegan friends thanks!

lilee

i tried these (with tapioca starch) and they were really delicious! my only question was that the batter seemed a lot less in volume compared to your photos (i measured everything correctly), and was very thin when spread out in an 8 x 8 pan. The edges were bubbling a bit when i took them out but they didn’t rise as yours did. In fact, it seemed like a top layer of crust was formed during baking which itself rose, but not the rest of the batter. i wonder if the quality of almond meal is to blame? Should I add a bit of baking soda next time perhaps to help it rise? I’d like to try it again, but even if it turns out the same, I won’t mind, because they were still seriously delicious! although i suspect they will be even more amazing if they turn out the way it was intended! thanks for the recipe!

Alla

These look so chewy, but mine turned out pretty dry. They taste delicious anyway but more like a cookie than a brownie. What did I do wrong? I used less almond flour though because I ran out of it, more like a cup. They were in the over for 30-35 min. Too long?

thanks!

Jellypop

Hello. These look delicious! I don’t have any coconut sugar. Do you think I could replace it with raw honey or maple syrup? I’m also wanting to make your vegen no bake spice cookies, but it also calls for coconut sugar…

Thanks

marvelous.max

Hi, I had a little trouble with the recipe.
I followed instructions but my brownies are super chewy and the crust is rock hard, and they are really oily to hold.
Anybody got ideas on how to stop them being so oily?

Maria

I made these and loved the taste – really chewy and chocolatey. One thing to note — they came out much flatter than the picture (used an 8×8 pan) which is in part why they are so chewy. So I agree with the other comments that these come out a bit more cookie-like than typical brownies. May help to add some baking powder/soda…?

Maria

Update – added 1/2 teaspoon of baking powder and it made it rise a bit more (I may bake them a bit longer than the 30 min next time). Just have to say — I tested SO MANY gluten free, dairy free brownie recipes the past couple of days and this is HANDS DOWN the best one !!!

Emily

I made these with flax eggs instead of the arrowroot, and only maple syrup (no coconut sugar) and they still worked great!

Christine

OMG. I made these for the first time and they are almost too good to be true. I had to use mostly organic cane sugar because i was so low on coconut sugar, but I only used 3/4 of a cup instead of a whole cup and they turned out amazingly delicious! I just found out I have an egg intolerance and these are just perfect!

Amy Coombs

Does this have the thin layer of crust so characteristic of brownies (but not of paleo brownies) even without the refined sugar, or are your pictures so lovely because of the sugar in the chocolate chips? I want the crust, but I use erythritol sweetened chocolate chips. Not sure if these will work.

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