I know no one (except John) who does not love brownies. (Trust me; I tried to convince John otherwise.
This recipe is for you if you feel the same way.
The brownies can be prepared with just ten basic ingredients and thirty minutes, plus cooling!
These cookies are also gluten-free, thanks to the almond meal and flour.
I’m a baker, and I’m always excited to learn that you can make desserts with dairy or gluten into something everyone will enjoy. I believe that everyone should be allowed to enjoy brownies. Is this a crime, then?
These brownies are perfect for entertaining guests, taking on road trips, and bringing along to barbecues and spring/summer BBQs. They’re also great to keep around the house to satisfy your sweet tooth. These brownies are even better when frozen and then reheated in the microwave (think melting chocolate chips and a rich, fudgy middle).
- 2 Tbsp flaxseed meal (to make flax eggs)
- Use five tablespoons of water to make a flax egg
- Half a cup of vegan butter or coconut oil
- 1 cup organic cane or coconut sugar
- 1/4 cup maple syrup (or agave nectar)
- 1 tsp vanilla extract
- 1/4 tsp of baking powder
- 1/4 teaspoon sea salt
- Half a cup of unsweetened cocoa Powder
- 1/4 cup gluten-free flour blend*
- 14 cups almond flour*
- Pecans or walnuts, 1/3 cup ( optional).
- 13 cups of vegan chocolate chips
- Then, line an 8×8-inch baking dish (or one of similar size // change number/size if changing batch size) with parchment paper. Lightly grease the pan with coconut oil.
- In a small bowl, combine flaxseed and water. Set aside.
- Add the melted vegan butter, coconut oil, maple syrup, and vanilla extract to a large bowl. Mix well and begin dissolving coconut sugar.
- Then add flax eggs and whisk again until well combined. Add baking powder, cocoa powder, sea salt and whisk.
- Add the gluten-free blend of flour and almond meal, and fold gently with a spatula. Add desired additions (optional), like vegan chocolate chips or almonds.
- Spread the batter evenly with a rubber spatula in the baking dish. If desired, add some additional toppings, such as nuts and chocolate chips (optional).
- Bake for 17-22 mins, or until edges are slightly dry and fluffy and the center is no longer wet or sticky.
- The longer you let them cool, the more they will become tough. Use a sharp knife and gently lift the pan out. Cut into the desired number of squares. (I chose 9 // original recipe amount is written // adjust batch size).
- They are great on their own but also pair well with Coconut Whipped Cream and Vanilla Bean Coconut Ice Cream.
- Keep leftovers that have been completely cooled in an airtight container for up to a couple of days at room temperature. Keeps in the freezer for up to a month.