Fudgy Gluten-Free Vegan Brownies

5 from 2 votes

These Gluten-Free Vegan Brownies and rich, decadent and fudgy on the inside with that paper-thin, crisp & shiny crust. Topped with some chocolate chips and some nuts!

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Prep Time 15

Cook Time 35

Total Time 50

Course Dessert, Snacks

Cuisine American

Servings small squares

Calories 169 kcal

Equipment

8x8" or 7x10” baking tray (it's actually best to use a square tray)
Parchment paper, for lining

Ingredients

Wet Sugar Mixture

3/4 cup brown sugar
2 flax "eggs" , see notes
1/2 cup neutral oil
1/4 cup room temperature water
1 tsp vanilla extract

Dry Mixture

To Fold and Top

1/4 cup vegan chocolate chips plus more for topping (optional)
Roasted cashews or other nuts of choice (optional)
Flaky sea salt

Instructions

Preheat your oven to 325F/160C.https://thefoodietakesflight.com/wp-admin/admin.php?page=wprm_manage#
In a large bowl, mix together all the wet sugar mixture ingredients until well combined.
In a separate medium-sized bowl, mix together all the dry mixture ingredients. Ensure that there are no clumps of almond flour and baking soda.
While mixing, add in the dry ingredients into the large bowl with the wet sugar ingredients. Mix until well-incorporated.
Fold in the chocolate chips.
Transfer the mixture onto a parchment paper-lined baking tray. Spread out evenly. Top the brownie mixture with more chocolate chips and some roasted cashews or other nuts (optional) along with a sprinkle on some flaky sea salt.
Bake for 35 to 40 minutes until the top layer has hardened and is shiny. It will rise as it bakes due to the baking powder and baking soda.
IMPORTANT: Leave the brownies to cool completely below slicing. It’s best to leave it to cool for a few hours. This will allow the brownie to set and harden a bit more. If you slice it too early, it can easily crumble!

Storage Tips

To store the brownies, place these in an air-tight container for up to 5 days. These may last longer but I go through these so fast they rarely last a few days!

WATCH Video

https://youtu.be/3WczaWm2tNs

Notes

Flax "Egg"

To make 1 flax "egg"- mix 1 tbsp flax seed meal with 2 tbsp water in a small bowl. Leave the mixture in the refrigerator to sit for 8-10 minutes or until thick.

Flax seed meal: For the flax seed meal, I simply ground whole flax seeds until these are fine. I used a food processor but you can also use a coffee grinder of even a high power blender.

Cocoa Powder

The type of cocoa powder used here is very important to yield delicious, very chocolate-y brownies with good flavour. I use 100% unsweetened cocoa powder that's a rich dark brown colour to get the best results for this recipe.

NUTRITIONAL INFO

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