During this crazy pandemic life we’ve been making a real effort to space out our trips to the market as much as possible (our current longest stint is 3 weeks!). Which means, trying to use what we have instead of running out to the market to get specific items I may want or need for a recipe. Feeling inspired by a random can of pumpkin puree I found in the pantry, I decided to create a super easy and very adaptable brownie. It had to be vegan, because eggs, milk, and butter are in short supply (or are things I don’t personally eat). It had to be made with typical (for paleo baking) ingredients that I always have on had. And it had to be made in one bowl, because I prefer to spend my time on the couch over washing extra dishes. And after several recipe iterations, what I ended up with, was the best brownie I’ve ever had. Well, at least in recent memory.
This brownie, is super moist and fudgy, sweet without being over-indulgent, deeply chocolatey, and with a sprinkling of flakey sea salt (which is optional if that’s not your scene) is exactly what I want out of a brownie. These brownies are so simple to make and I give lots of substitutions so you can still bake these up should you not have all the exact ingredients listed on hand. They are paleo-friendly (gluten/grain/dairy free) and I can’t wait for you to try them! Oh, and I made a fun video so you can see them in all their fudgy glory!
paleo friendly (gluten/grain/dairy free), vegan, no refined sugar
If you make this recipe, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
7 Ingredient Fudgy Brownies
A super simple and extremely adaptable brownie recipe! These brownies are super moist & fudgy, deeply chocolatey, and extremely delicious without feeling over-indulgent. Made with real, better-for-you ingredients and in just one bowl! Pretty sure it doesn't get any better than that!
vegan & paleo (gluten/grain/dairy free)
- 2 flax eggs (2 tbsp flax with 5 tbsp warm water) or 2 eggs
- 3/4 cup coconut sugar
- 1/2 cup almond butter other nut/seed butter or coconut oil (melted & cooled)
- 1/4 cup canned pumpkin puree applesauce or mashed banana
- 1/2 cup cocoa powder
- 1/4 cup almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 tbsp chocolate chips optional but highly encouraged
- flakey sea salt
Heat oven to 360 degrees and prepare square (8 or 9 in) baking dish by spraying, greasing with oil, or lining with parchment paper.
If using a flax egg, make flax egg by mixing the flax and water together in a small bowl and let thicken for 5 minutes.
In a medium bowl, or in the bowl of a stand mixer, beat together the wet ingredients until thick and bubbly.
Add in the dry ingredients and stir until just fully incorporated. Batter will be very thick.
Scoop batter out into the prepared baking dish, and using a rubber spatula, spread out into one even layer. Top with chocolate chips & flakey sea salt, if using.
Place dish in center rack of the oven and bake for 22-26 minutes. If you like your brownies super soft and fudgy, bake for 22-24 minutes. If you like your brownies on the firmer side, bake for 24-26 minutes.
Cool in baking dish for at least 15 minutes before slicing.
These will last about a day or so at room temperature in an airtight container.
Brownies freeze brilliantly! Slice any uneaten portion and store in a freezer-proof bag/box!
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