Super Fudgy Brownies | Paleo and Vegan

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Last week we had 20 big guys over here and I made the giant box of Ghirardelli Brownies from Costco. They smelled sooooo good and when I’m eating whatever I want, I can devour half a pan without thinking about it even though I typically don’t love super chocolatey things. These Super Fudgy Brownies totally hit the spot when I just couldn’t take it anymore. They are vegan, paleo and only require one bowl.

Brownies and Ice Cream are the Perfect Couple.

Brownies and Ice Cream are the Perfect Couple.

Super Fudgy Brownie Ingredient Notes

I have been on an elimination diet and trying to watch my sugar intake (even natural sugars) so I tried to resist but after I watched my fam polishing off the last of the brownies I decided these brownies were going to be my weekend treat.

They turned out incredible! I started with a recipe from Beaming Baker and then made modifications from there. I am in the reintro phase of the elimination diet and sesame seeds fell pretty high on my food sensitivity chart. I was planning to reintro sesame anyway, so I decided subbing tahini paste for the almond butter would be the perfect opportunity to do so.

I also added pecans because I’m one of those people that like nuts in my brownies and walnuts are very high on my chart. The little pockets of chocolate make them even more amazing. (They were part of the original recipe and I kept them in.)

If you are not vegan and/or don’t have any issues with eggs, feel free to use 2 eggs instead of the flax seeds and water. Eggs will actually give you the brownie-trademarked crackly top if you whisk them in really well. I learned that at some point and it stuck with me. It’s something sciencey that happens when you whisk them.

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Super Fudgy Brownies

¼ cup tahini paste

¼ cup + 2 tablespoons coconut sugar

1/3 cup pure maple syrup

¼ cup melted coconut oil

¾ cup unsweetened cocoa powder (I used dutched process)

1/4 tsp vanilla powder or 1 tsp vanilla extract

¼ teaspoon sea salt

2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 15 mins)

½ cup finely ground, blanched almond flour

1/2 cup vegan and soy-free chocolate chips

1/2 cup chopped walnuts or pecans

  1. Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.

  2. In a medium bowl, whisk together tahini, coconut sugar, maple syrup and coconut oil. Whisk until it is thick and the color of caramel.

  3. Add cocoa powder in ¼ cup increments, whisking until thick and completely mixed together. Scrape down the sides of the bowl as necessary. Whisk in vanilla powder or extract, sea salt and flax eggs or regular eggs, until well incorporated.

  4. Fold in almond flour, sing a rubber spatula, until it is a very thick batter, and no flour patches remain.

  5. Fold in chocolate chips and pecans. Pour batter into pan, it will be a tiny bit “stretchy”. Using the rubber spatula, smooth batter into an even layer.

  6. Bake for 28-30 mins. Remove from oven when they look like they are baked evenly. It took right at 28 minutes with my oven. Let cool on the counter then place in the fridge until they are cold if you like them super fudgy, or leave at room temp but they will be very soft and gooey.

Adapted from Beaming Baker Ultimate Vegan Paleo Fudgy Brownies.