Vegan Brownies For Two Small Batch Vegan Brownies Recipe

Why this Recipe Works

There is something about a good brownie. A brownie is supposed to be: dense, fudgy, and chewy, all at once. Nothing like cake. And for me, the corner pieces do it best, because the extra chew makes it linger in your mouth longer. But what about vegan brownies? I’ve never loved those. That is until I made these with almond butter, maple syrup, and cocoa powder. It sounds ridiculous, and it sounds like it wouldn’t work. But it does. I based the recipe off of this one, and so I can tell you that while I used regular flour with gluten, you can absolutely sub your favorite gluten-free flour. Try oat flour or any brown rice flour that you might have leftover from my small-batch vegan chocolate chip cookies.

Vegan Brownies Ingredients

How to Make Vegan Brownies

Tips

Use a standard bread loaf pan (how I always make small-batch brownies), and you can get 2 large or 4 small brownies from this recipe. Chop up a vegan chocolate bar to sprinkle on top. This is the critical step that makes them transcend past tasting slightly too much like almond butter. Don’t forget the chocolate on top! Chill the brownies in the fridge when they are done. They cut the most evenly if they’re well-chilled. You could dig in right away, though they will be slightly messy.

How to Store

Room Temperature - Once you are done, you can store the brownies in an airtight container at room temperature. Refrigerator - Because we recommend you chill the brownies before you cut them up, it’s not a bad idea to keep them in the refrigerator too. Freeze - If you want to freeze the brownies, do not cut them up. Wrap tightly in plastic wrap, then wrap again with foil. You can freeze up to 4 months. When you are ready to eat, thaw at room temperature before cutting into squares.

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