This recipe is vegan, tasty, and healthier than other brownies. This gluten-free take on brownies made with coconut flour, flax eggs, and apple puree doubles as a vegan treat with a sweet cashew frosting.

Recipe Summary

20 mins
40 mins
35 mins
1 hr 35 mins
1 9x13-inch baking pan


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on 2 sides.

  • Stir water and flaxseed meal together in a bowl. Let stand until thickened, about 5 minutes.

  • Mix coconut flour, walnuts, cocoa powder, baking powder, baking soda, and salt together in a bowl.

  • Mix flaxseed mixture, 2 cups almond milk, apple puree, peanut butter, agave nectar, and vanilla extract together in a large bowl. Add coconut flour mixture; mix until a batter forms. Pour batter into the lined pan.

  • Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 40 to 50 minutes. Let cool to room temperature, about 30 minutes.

  • Drain cashews; add to a blender. Add 2/3 cup almond milk and carob powder; blend until a smooth frosting forms.

  • Lift cooled brownies out of the pan using the parchment paper overhang. Spread frosting on top. Cut into squares.

Cook's Notes:

Substitute chia eggs for the flax eggs if preferred.

Add seeds from 1 vanilla bean instead of using vanilla extract if preferred.

Instead of crushed nuts, you can use pulp from making nut milk.

Nutrition Facts

253 calories; protein 7.4g; carbohydrates 28g; fat 15.8g; sodium 175.7mg. Full Nutrition