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Vegan Brownies with Ganache Topping

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"These delicious, healthy brownies are gluten-free, and high in fiber and antioxidants."
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2 h 15 m servings 463
Original recipe yields 16 servings (1 9x13-inch baking dish)


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  1. Preheat oven to 200 degrees F (95 degrees C). Line a 9x13-inch baking dish with parchment paper.
  2. Blend almond milk, 1 cup maple syrup, vanilla extract, and 1 1/2 teaspoon salt in a blender. Mix in 3 cups cocoa powder. Pour batter into a large bowl; fold in ground almonds and ground cashews. Pour batter into prepared baking dish; spread evenly to 1/2-inch thickness.
  3. Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 1 hour. Remove from oven and cool completely, about 30 minutes.
  4. Blend 3 cups cocoa powder, coconut oil, 3 tablespoons maple syrup, cinnamon, and pinch of sea salt together in blender; spread ganache mixture over brownies.
  5. Refrigerate brownies to set, about 30 minutes; cut into squares.


  • Cook's Notes:
  • Substitute agave nectar for maple syrup, if desired.
  • Almonds and cashews can be ground together in a food processor.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 463 calories; 35.5 42.9 13.2 0 300 Full nutrition

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