Thick and Fudgy Brownies

Prep Time 15 min Cook Time 15 min Serves 10 brownies     adjust servings


  • 2 cups white whole wheat (For a gluten free option use gluten free all purpose or gluten free oat flour)
  • 1/2 cup maple syrup
  • 1/2 cup cacao powder or cocoa powder
  • 1 flax egg
  • 1 1/2 tsp baking powder
  • 1 tsp ground vanilla beans or extract
  • 1/2 cup coconut oil
  • 1 cup almond butter
  • 1/2 dark chocolate bar (I used one that was 72% cacao. If you want a sweeter taste, use milk chocolate.)
  • 1/2 cup almond milk
  • 1/4 cup applesauce unsweetened


  1. Preheat oven to 350.
  2. In a large bowl , add all the dry ingredients.
  3. In a saucepan , on medium heat, combine the coconut oil, applesauce, maple syrup, almond butter and chocolate.
  4. Stir until everything is well combined. Set aside.
  5. 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.
  6. Add the heated mixture to the dry ingredients and stir only until combined.
  7. 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.
  8. 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.
  9. Once the brownies are cooled, pull them out by grabbing the parchment paper.
  10. Cut with a pizza cutter into squares.


Recipe Notes

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!

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