Thick and Fudgy Brownies

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My husband is a huge chocolate lover.  I am more of a nut butter girl myself.  So I combined those two things to make these yummy thick and fudgy brownies!  This is attempt number 3 at brownies and these brownies came out so good!  I used white whole wheat in my brownie recipe, but they can easily be done with a gluten free flour as well.

brownies FG 10

These can also be done with peanut butter or sunflower butter as well.  I knew these were a hit because my daughter ate hers right up and asked for another.  My husband said they reminded him of Duncan Hines brownies in a box!.  Without the chemicals of course! I used dark chocolate and cacao powder so these are filled with healthy antioxidants for your body too. A brownie you can feel good about eating. Can it get any better than that really?

Thick and Fudgy Brownies

Thick and Fudgy Brownies

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 10 brownies

Thick and Fudgy Brownies

Ingredients

Instructions

  • Preheat oven to 350.
  • In a large bowl, add all the dry ingredients.
  • In a saucepan, on medium heat, combine the coconut oil, applesauce, maple syrup, almond butter and chocolate.
  • Stir until everything is well combined. Set aside.
  • Line an 8X8 pan with a sheet of parchment paper leaving enough room for some paper to come out the sides. This will make the brownies easy to remove.
  • Add the heated mixture to the dry ingredients and stir only until combined.
  • Lastly add the egg and milk and stir until everything is mixed well. Be careful not to over-mix or the brownies can come out tough.
  • Bake in the oven for about 15 minutes. I kept mine slightly gooey and they worked out great that way. The first time I overcooked them and they were so dry.
  • Once the brownies are cooled, pull them out by grabbing the parchment paper.
  • Cut with a pizza cutter into squares.

Store them in a container in the pantry or the fridge. Keep in mind, if you store them in the fridge, they will harden slightly because the coconut oil will solidify. I got about 10 brownies out of my batch. Enjoy!

http://mywholefoodlife.com/2013/07/01/thick-and-fudgy-brownies/

84 thoughts on “Thick and Fudgy Brownies

  1. These look delicious! I was just thinking today I need to make some brownies! I never have applesauce on hand though, I’ll have to think what I could substitute… Pumpkin? More milk? Okara? Hm…

    • You can substitute more nut butter or more coconut oil. I added the applesauce to help give them more moisture. A 1/2 banana would work too, but it may slightly change the flavor.

  2. Any chance you can tell me how to make these nut free? I have a friend that loves brownies – but she is a Nut free ZONE! I would love to make them for her…

  3. Hi. I’m in Australia. I think our chocolate bars may be different sizes than yours. Could you please give an estimate of the amount of chocolate in grams??

  4. These are really gooey & so yummy! Just a little curbs my sweet tooth. How would these be if i wanted to freeze them?

  5. These do sound wonderful! Wonder how they would be with coconut sugar? You hear so much about the health benefits of it.( I haven’t tried coconut sugar yet, but am thinking about starting to use it in recipes!)

    • Thank you! Coconut sugar would work well too. It has a mild sweetness so they may not be as sweet as they are with the maple syrup or honey.

    • I think it could work. Definitely increase the eggs. 1/2 cup sounds okay too. Please report the results so I can tell others in the future. :)

  6. Just made these and they are sooooo yummy! Thank you for such a great recipe. btw…I didn’t have applesauce and just added extra almond butter (as you suggested in one of your comments) and they came out perfect! :)

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  9. Hello from Hamburg in Germany :-)
    Stopped by your greate site and hope for an information.
    On the top of your site un your banner, left site serh is something looks like with almonds ? Picture left on the top.
    Iooked for the recipe cause it looks delicous.

    Thx and best regards
    Sandra

    • You can get it at any grocery stores near the peanut butter. You can also sub out peanut butter if you have that on hand.

  10. Made these and were AMAZING! Thank you for making a brownie recipe that’s moist. I had almost given up on a vegan, clean, moist brownie but I’m so glad I gave this one a shot. I used 1/2 almond butter and 1/2 peanut butter (because I ration my almond butter since it’s pricier) and also used 1c whole wheat flour, 2/3 almond flour and 1/3 brown rice flour (trying to use up little bits I had left in the pantry) and they still came out good although my texture may be different because of the flour mixes but the taste will satisfy any sweet/chocolate craving!

  11. I was wondering if there were a way to substitute something for the wheat flour? I’m diabetic and am trying to find recipes for baking that keep the carbs and sugar down, any ideas?

    Love your web site btw, fabulous recipes and for me, an avid baker, I love the healthier alternatives to standard baking, thank you! ;)

    • I think coconut flour is diabetic friendly. It’s also very fickle to bake with. If you try it, add an extra egg. Let me know if t works out.

  12. I am going to make these tomorrow. Do you know about how many almonds it takes to make 1 cup almond butter? I have raw almonds but no almond butter so I will have to make my own. Also I have not made my own nut butter before. Do you think it is easier to make in a food processor or vitamix? Thanks

    • I think it probably takes about 2 cups of almonds to make almond butter. It takes about 20 minutes in the food processor. I haven’t tried it in the Vitamix, but I know you can do it that way too. I hope you enjoy the recipe. :)

      • Made these and they are yummy. I used almond extract and I’ve come to realize that even though I like almonds I do not like almond extract. It seems like the alcohol in it never cooks off and leaves a weird taste. Next time I will just use vanilla instead. Moist and definitely satisfies a sweet craving. I actually cut my 8×8 cube into 16 small brownies. I wasn’t sure how much 1/2 of a chocolate bar was so I just used 2 ounces of a 62% cacao milk chocolate bar. My husband said they didn’t really taste chocolatey to him but I enjoyed them. Maybe next time I will add a bit more of the chocolate bar. Thanks for the yummy recipe!

  13. I have made these a couple times. I absolutely LOVE the original recipe! They are the BOMB! However, not everyone in the house likes peanut butter, so I substituted yogurt & baked them in an 8 x 11 pan and they turned out just fine. My peanut butter lovers didn’t care for them(with yogurt), but the other kids really liked them! Thanks!

  14. OOPS!!!!!!!!!!!!!!!!!! a question I forgot to ask…..Have you ever used bitter or semi sweet baking chocolate instead of the chocolate bar?????????

  15. I made these yesterday, ate one and put the rest in an air tight container..I said air tight but not dog proof! My lab jumped on the counter and dragged the container down and ate 1/2 of them! So mad! They were pretty good though, I told my hubby he can have some but don’t expect them to be sweet lol! Since I’ve cut out so much sugar, these didn’t bother me at all!

  16. These are AMAZING!! I made my own chocolate so I could use coconut sugar and added pistachio nuts (chopped). Thank you for the great recipe!

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  19. I have these in the oven and can not wait until they are ready! I cheated and tasted the batter and it was delicious!!!

    Do you think these would work well with oat flour? And if so, would you use the same measurement?

    Thank you so much for sharing all of your amazing whole food recipes! Yours is my “go-to” site!!! I use so many of your recipes on a daily basis!

  20. Dang! I left them in too long. My oven tends to cook things faster and I just plain forgot that. Still very tasty and fudgey. And the dryness was quickly remedied with some ice cream. No complaints here or with my friends. Thanks for the wholesome recipe!

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