How To Make Fluffy Vegan Brownies

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while maintaining moisture.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is a lower-cost liquid sweetener.

chocolate chips

🥗Healthier: dark chocolate chunks

💰Cheaper: cacao nibs

Cacao nibs provide a lower-sugar option.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is often less expensive.

In a medium-sized bowl, sift in gluten-free flour.

Sift in cocoa powder into the bowl with flour.

Add baking soda, baking powder, and salt to the dry ingredients and mix until uniform, then set aside.

In a food processor, combine pitted medjool dates, applesauce, maple syrup, coconut butter, and apple cider vinegar.

Blend the mixture until smooth.

Add vanilla extract to the blended mixture and blend again until combined.

Add the wet ingredients to the dry ingredients and mix until uniform.

Using a standing or hand mixer, whip aquafaba with cream of tartar for about 5 to 8 minutes or until soft peaks form.

Gently fold the whipped aquafaba into the brownie batter to maintain fluffiness.

Pour the batter into an 8x8 lined baking pan and smooth it out.

Top with cacao nibs and cashews if desired.

Bake in the oven at 350°F for 33 minutes.

Top each brownie with almond butter after baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens