With wholesome ingredients and absolute decadence, anyone can enjoy my fudgy vegan brownies recipe.
Preheat your oven to 350°F (180°C) and line an 8x8 inch square pan with parchment paper.
In a large bowl combine the sugar, almond flour, cocoa powder, baking soda and salt, set aside.
In a medium, microwave-safe bowl, melt the chopped chocolate. Once melted add in the almond butter, coconut oil, maple syrup and vanilla and stir.
Allow to cool slightly then add in the flax eggs and whisk until evenly combined.
Transfer the batter to the lined baking pan and bake for 20-25 minutes or until just set in the center. Take care not to over bake or they won't be as fudgy on the inside.
Allow cooling completely to room temp before cutting into squares. Store covered in the refrigerator for up to 4 days or freeze and thaw for another time.
* If you wish to make a paleo version with eggs, use 1 egg plus one egg-yolk at room temp and follow the same directions