The Best Super Fudgy Gluten Free Vegan Brownies
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 Gluten Free Vegan Brownies totally hit the spot when I just couldn’t take it anymore. They are vegan, paleo and only require one bowl.
How to Create Gluten Free Vegan Brownies with multiple food allergies
Developing this recipe came about because I have been on an elimination diet. Besides the typical gluten, dairy and soy, I had to cut out over 50 other foods. That along with avoiding sugar (even natural sugars) has made it a bit challenging. I tried to resist the craving for chocolate while watching my fam polishing off the last of the brownies. But I finally decided these brownies were going to be my weekend treat. I started with a recipe from Beaming Baker and made modifications from there and the result was ooey, gooey chocolate goodness!
Changes from original recipe for Gluten Free Vegan Brownies
Tahini for Almond Butter - Sesame seeds were high on my food sensitivity chart but I was in reintro phase after eliminating for 45 days. I decided using these brownies as the vehicle for reintroducing sesame would be fun. I subbed tahini (sesame butter) for almond butter.
Almond Flour for oat flour - I was also avoiding grains and almond flour was my most readily available flour
Added nuts - for more protein and a little crunch, totally optional though
Notes for Gluten Free Vegan Brownies
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.
Ways to Serve Brownies
With ice cream - the photo above is chocolate cherry from Paleo Running Momma
Skillet brownie - Bake in an 8” skillet instead of square pan
Drizzle batter with dairy free caramel and swirl with a toothpick to make Turtle Brownies
Super Fudgy Gluten Free Vegan Brownies
Ingredients
- ¼ cup tahini paste
- 1/3 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
Instructions
- Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
- In a medium bowl, whisk together tahini, coconut sugar, maple syrup and coconut oil. Whisk until it is thick and the color of caramel.
- 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.
- Fold in almond flour with a rubber spatula until it is a very thick batter and no flour patches remain.
- 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.
- 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.
Notes
Adapted from Beaming Baker Ultimate Vegan Paleo Fudgy Brownies.