Vegan Almond Butter Swirl Brownies

Rich, fudgy brownies with a swirl of almond butter. These vegan almond butter swirl brownies are made with just 7 healthy ingredients and you’d never know they’re gluten free and naturally sweetened! My favorite brownies EVER.

To the people that think eating vegan food is gross/boring/bland…I have some brownies to blow your mind!

Vegan, healthy, totally plant-based. YES, I’ll take 27, please.

I’ll be the first to admit that I get VERY excited about all the food I eat, for good reason. Ever since going vegan I just freaking love everything I eat, and I’m serious. I know a lot of people are like “ew, salad,” but now that I eat healthfully my body craves these amazing foods and I seriously DIE at how good it all is. Like, every night when I eat a sweet potato I’m still awkwardly “mmmm-ing” and proclaiming my love for the earth for providing such yummy, healthy foods, even though I’ve probably eaten like, hundreds at this point.

So anyway, I know you guys are used to me like “oh my gah these are the best EVA” and whenever I say that I genuinely do think that, but like…these brownies? They’re on a whole other level entirely.

Chocolatey, almond buttery, fudgy, HEAVEN.

Ingredients for vegan almond butter swirl brownies

• Chickpeas: you’ll drain and rinse canned chickpeas, then blend them with the milk. This may sound strange, but you won’t taste them and they just help create a super gooey texture.
• Nondairy milk: I use unsweetened almond milk for neutral flavor, but any nondairy milk should work.
• Medjool dates: dates give the brownies natural, fruit sweetness.
• Rolled oats: you’ll blend the oats into flour, which holds the brownies together.
• Cocoa powder: cocoa powder gives the brownies plenty of dark chocolate flavor.
• Almond butter: you’ll swirl the almond butter on top of the brownie batter in the pan to get some in every bite! Make sure to get natural, unsweetened and oil-free almond butter to avoid unnecessary additives in a lot of store-bought nut butters.

Tips for making vegan almond butter swirl brownies

• Mix the dry ingredients first. Make sure to mix the oat flour and cocoa powder before adding any of the other ingredients. This just makes it easier to get everything totally incorporated into a smooth batter.
• Use a nonstick or parchment-lined square pan. I use an 8 inch silicone pan which makes it very easy to remove the bars after baking. I highly recommend a silicone pan or lining with parchment paper so that the bars don’t stick.
• Runny almond butter makes for easier swirling. Natural, unsweetened almond butters may be a bit more thick, which could make swirls difficult. You can microwave your almond butter to loosen it up, or create little discs and drop them evenly over the batter if it’s too thick to make swirls.
• Let the brownies cool completely. Let the brownies cool in the pan before turning them out onto a plate to continue cooling before you cut them. They’re very soft and gooey, so cutting or removing while they’re still warm would be a mess.

These vegan almond butter swirl brownies are forever one of my FAVORITE desserts, for good reason! Rich, fudgy, so chocolatey, and swirled with your favorite nut butter, they are the ultimate treat.

Xo,

Sara