I have been trying to make a brownie recipe that I like, for ages. One that is vegan, gluten free and still ticks all of my boxes of "the perfect brownie" - I want chewiness, not too sweet, and those extra chewy edges. This is not quite that, they are quite thin, BUT, they are still delicious. They have the chew part down, as well as a great flavour. So I'll call them a win, let me know if you make them and like them, or if you make them and make some changes to them, let me know! I'm always looking for more inspiration.

This recipe was inspired by The Detoixinista's recipe, but I made a couple of tweaks to it to make it that little bit more chewy, (I love the chew). 


  • 1 cup blanched almond flour 
  • 3/4 cup organic cane sugar
  • 1/3 cup + 1 TBSP raw cacao powder 
  • 2 tablespoons ground flax, 1 tablespoon ground chia, mix together with 6 tablespoons water leave sit for ten minutes.
    or 2
     large eggs (at room temperature)
  • 3 tablespoons melted coconut oil 
  • 1 teaspoon vanilla extract 
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/3 cup 70% chocolate chips
  • 1/4 cup chopped dried cherries (optional but very delicious)


Preheat the oven to 350ºF and line an 8-inch square pan with parchment paper.

In a large bowl, combine the almond flour, sugar, cacao, flax/chia mixture, oil, baking soda, vanilla, and salt, and stir well to form a thick batter. It will be much thicker and stickier than a traditional brownie batter, so be sure to mix well and break up any lumps. Add the chocolate chips and dried cherries, mix in lightly. 

Scrape the quite thick mixture into the baking pan and smooth the top.

Place in oven for 30 minutes. Brownies are ready when the top is no longer shiny. The centre may still be the slightest bit soft. Note that if using eggs, they will be ready at about 25 minutes, with the flax/chia combo it takes a bit longer.

Let the brownies cool fully so that they firm up well. Usually about 1 - 2 hours.

Store in an airtight container in the fridge.