Recipe courtesy of Laura Miller

Brownies with Ganache

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  • Level: Easy
  • Total: 1 hr 25 min (or 10 hours 25 minutes, if using a dehydrator)
  • Active: 25 min
  • Yield: 8 to 10 servings
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1 cup unsweetened almond milk

1 cup pure maple syrup 

3 cups unsweetened cocoa powder  

1 vanilla bean, split lengthwise, seeds scraped out 

1 1/2 teaspoons kosher salt  

4 cups cashew flour 

Ganache Topping:

1 cup coconut oil, in liquid form (not solidified)

3 tablespoons pure maple syrup 

Pinch of sea salt 

2 teaspoons ground cinnamon  

1 cup unsweetened cocoa powder  


Special equipment:
a food dehydrator with a nonstick drying sheet
  1. For the brownie: Combine the almond milk and maple syrup in a food processor and process to combine. Add the cocoa powder, vanilla seeds and salt and process until incorporated. Pour the mixture into a large bowl and fold in the cashew flour just until combined.
  2. Spread the brownie batter about 1/2 inch thick with a rubber spatula onto a nonstick drying sheet on a dehydrator tray. Place the tray in the dehydrator and dry according to the manufacturer's instructions at 145 degrees F until firm to the touch, about overnight (times may vary depending on the machine). Alternatively, spread the brownie batter on a parchment-lined baking sheet and bake at 200 degrees F until firm to the touch, about 1 hour. 
  3. Flip the brownies over using a large spatula then dehydrate for 5 more hours or in the oven for 1 more hour. Remove and let cool completely. 
  4. For the ganache: Combine the coconut oil, maple syrup, sea salt, cinnamon and cocoa powder in a food processor; process until smooth. Pour the ganache in an even layer over the brownies, then refrigerate until set, about 30 minutes. 
  5. Cut the brownies into squares. 
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