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Double Chocolate Brownies

Double Chocolate Brownies

by Laura Harshbarger
These double chocolate brownies are healthier, grain-free, vegan and absolutely delicious! They are chocolatey and decadent!
5 from 3 votes
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dessert
Servings 9


  • 2 tablespoons ground chia seeds
  • 6 tablespoons water
  • 1 (16 ounce) jar almond butter (salt-free and sugar-free)
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • ¾ cup coconut sugar
  • 5 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 cup semi-sweet or dark chocolate chips (dairy-free if needed)


  • Preheat oven to 350°F and line a 9 x 9 square baking dish with parchment paper.
  • Add ground chia seeds to a medium bowl and add water.  Stir thoroughly.  Let sit for 2 to 3 minutes and it will gel up.
  • Add the jar of almond butter, applesauce, and vanilla extract. Stir thoroughly.
  • Add the coconut sugar, baking soda, sea salt, and cocoa powder.  Stir thoroughly. The mixture will be very thick.
  • Fold in chocolate chips.  The dough will be pretty thick and you may need to cut them in with a large spoon.
  • Add the mixture to your parchment lined dish.  Flatten the top with a spoon.
  • Bake for 35 minutes until slightly crispy around edges. Let rest for 30-60 minutes before cutting. The cooler they are the easier they will be to cut and serve. I recommend keeping them on the counter for 1-2 days. If they last longer than this, place them in a sealed container in the fridge or freeze them.


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