Today is my Dad's birthday and whilst my Dad taught me many many things, there are a few of those you tend to benefit from .
One of those is to keep persevering and never settle for less than the best. But how does that benefit you?
Why, because my Dad also taught me something else; to always share your successes - and luckily for you that means I'm sharing THE BEST VEGAN BROWNIE RECIPE EVER!
You see, this brownie recipe took a whole lot of trial and error in my pursuit of perfection - but it was SO worthwhile.
I wanted to create a vegan brownie recipe that was gluten free and healthier but still had the crunchy chewy top and fudgy middles that brownie dreams are made of - and I finally came up with the perfect mix!
And now? Well now we can't stop making or eating them....
Especially because it's a super simple one bowl recipe that you can whip up in minutes - and you don't even need to wait for them to cool because... well... does anyone complain about warm gooey brownies?!
So let me share the recipe with you! >>
The Best Vegan Brownies Recipe (Gluten Free)
makes 9 large brownies or 16 smaller brownies, easily multiplied
gluten free, vegan, lower fat, refined sugar free, egg free
dairy free, nut free, clean eating recipe
3/4 cup (90g) gluten free plain flour *see notes for other options.
1/3 cup (40g) unsweetened cocoa powder **
1/2 tsp baking powder
1 tbsp ground flax mixed with 3 tbsp water
1/3 cup (80g) coconut oil or butter for non-vegan
1/4 cup (60g) unsweetened applesauce
1/3 cup + 1 tbsp (75g) to 1/2 cup (100g) coconut sugar ***
1/4 cup chocolate chips/chunks (optional - and make sure they're vegan if needed)
- Preheat your oven to 180C/355F
- Grease and line a small square baking tin (we used a 7x7" tin, however, you can use an 8x8" tin and have thinner brownies - alternatively double the recipe for thicker brownies)
- Mix your plain flour, cocoa powder and baking powder and set aside.
- Mix your ground flax and water in a small bowl and set aside.
- In a saucepan (or microwave safe bowl), melt your coconut oil and mix with your applesauce and coconut sugar.
- Pour your flax mixture into your coconut oil mixture and pour all of your wet ingredients into your dry ingredients.
- Stir until just combined, adding your chocolate chips/chunks and mixing them through the batter.
- Place your brownie batter into your prepared tin (it will be thick) and spread it out evenly with a spoon or spatula.
- Bake your brownies for 15-25 minutes, or until a skewer inserted into the middle removes clean.
- Allow to cool before slicing and enjoying. These brownies will keep in an airtight container at room temperature for ~3 days or in the fridge for 4-5 days, however, we think they're best on the day they're baked as their tops are chewy and delicious!
*If you have sorghum flour in your pantry, replace 1/4 cup of the plain flour with sorghum flour as it gives it a really nice texture and also adds some extra fibre and nutrients. You could also use 1/4 cup oat flour instead of the sorghum in this mix too. If you're NOT gluten free, feel free to replace the flour with regular plain flour (or 1/2 cup plain + 1/4 cup whole wheat) instead.
**If you don't like your brownies too rich, use 1/4 cup cocoa powder and add an extra tablespoon of flour.
***We use the lesser amount of sugar when making these brownies as we don't like things too sweet, however, please use more if you prefer a sweeter brownie. If you like really sweet baked goods, use up to 3/4 cup. If you don't have/like coconut sugar, you can use brown sugar instead.
And how do you like your brownies?