Thick and Fudgy Brownies

My husband is a huge chocolate lover.   He especially loves fudgy brownies.  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

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

Ingredients

Instructions

  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.

by

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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113 thoughts to “Thick and Fudgy Brownies”

      1. What is a standard sized chocolate bar? I'm from Australia so if you could let me know how many oz/g that would be great. Thanks.
  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...
    1. 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. These look delicious! I knew you could count on you to use my apple sauce :) I know you saw them before, but I made them again last night for my nutrition class, and again tonight...the berry berry brownies :) In case anyone else wants to try ... http://fresh-you.blogspot.com/2013/05/berry-berry-brownies.html Have a great fourth of July, Melissa!
  3. 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...
  4. 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??
  5. These are really gooey & so yummy! Just a little curbs my sweet tooth. How would these be if i wanted to freeze them?
  6. 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!)
    1. 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.
    1. 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. :)
  7. 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! :)
  8. 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
    1. Welcome! My mom is from Germany. :) Here is the recipe I think you are talking about. Everyone loves it. Just read the comments. One of my faves too. https://mywholefoodlife.com/2013/02/11/coconut-cream-larabars/
    1. 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.
  9. 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!

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