This recipe is super moist because it is vegan and it doesn’t set the same as it would were it made with eggs. The first time I made it we had a friend come over with his kids. He and my husband ate almost the entire tray while the kids were outside playing. See the bottom of the recipe for a nut-free version.


4 ounces unsweetened Chocolate
6 Tbsp Pressed Coconut Oil
1 cup Coconut Sugar
½ cup Almond Flour
½ cup Tapioca Flour
6 Tbsp finely ground Flax Seed*
1 tsp Baking Powder
½ cup Water
3/4 cup Pecan or Walnut Pieces (optional)


Preheat oven to 350 degrees. Do NOT preheat cast iron since you do not want a crispy crust. Oil a 10” skillet. I usually line the bottom of the pan with a circle of parchment paper, though with a well-seasoned pan this should not be necessary. Set cast iron to side.

Place chocolate and oil in a 2 quart dutch oven. Turn heat on low. Stir until the chocolate and oil just melts. I keep the pan from getting too hot and I am able to pick up the pot by its handles and it is barely warm. Remove from heat. (If you do not have a small dutch oven you can use a double boiler or you can put the chocolate and oil in a glass bowl and microwave in 15 to 30 second increments until the chocolate can be stirred and the lumps disappear. Every microwave is different so it’s hard to say how long it will take, possibly less than a minute.)

Stir in the coconut sugar. Make sure the flax is finely ground. Either mix the remaining dry ingredients in a separate bowl then add to the chocolate mixture or simply add each ingredient to the chocolate. Mix well. Add water and mix then add nuts and mix well again.

Pour the batter into the prepared cast iron. In a 10” skillet, bake for 20-25 minutes or until a baking thermometer says 200 to 205 degrees. If you do not add the nuts, the baking time may only be 18-20 minutes. A thermometer inserted into the brownie will come out gooey. If you prefer it not be gooey moist allow to bake to 210 degrees it will set more.

Remove from oven and set aside to cool. The brownie may look almost molten. Once it is cooled, turn onto a plate.

Optionally, frost with your favorite coconut cream or coconut milk chocolate frosting.

Cover leftovers with foil or Plastic Wrap.

Nut free. Substitute 6 Tbsp ground Pumpkin Seeds and an additional 2 Tbsp cup ground Flax Seeds for the almond flour. This will give you a total of ½ cup ground Flax Seeds for the recipe. Do not add pecans for truly nut free.

*You can used ground chia seeds instead, however they give a slightly grainier texture.

Like all my recipes, this one is gluten-free.

I have not used this brand, but it is well reviewed.

Super-Moist Brownies (Vegan with Nut-Free Version)

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