I love brownies! Give me a brownie over cookies, ice cream, cake or pie ANY DAY. This recipe is what I made for myself on my 40th birthday. I knew I could make a brownie that tasted good but fit all of my household members dietary restrictions. So I did it!
I’ve had multiple people try these brownies before I posted the recipe and they’ve all ADORED them! No one could tell these had zero eggs, zero white sugar and were made with gluten-free flours! They actually preferred these over brownies that had the eggs, white sugar and regular flour. SCORE!
Prep/cook time: 60 minutes (total)
Yield: 12-18 servings (depending on how small/large you cut them)
Suggested cooking tools: measuring cup, measuring spoons, small mixing bowl, large mixing bowl, spoon or rubber spatula, hand held OR stand mixer, 9x13 inch baking pan, parchment paper, grease for the pan
4 tablespoons ground flax seed (I purchased mine at Whole Foods but you can also find it at most grocery stores or Amazon.com)
8 tablespoons cold water
1 cup oat flour (I purchased mine at Whole Foods)
1 cup gluten-free baking flour (I used Bob’s Red Mill 1 to 1 Baking Flour)
2 cups coconut sugar (I purchased mine at Whole Foods (I used the brand Madhava) but you can also find it at most grocery stores or Amazon.com)
4 teaspoons vanilla extract
1/2 cup cocoa powder (I used Organic 365 Everyday Value brand by Whole Foods)
1 cup melted vegan butter (I used Earth Balance Vegan Buttery Sticks and melted mine in the microwave for about 30 seconds)
1/4 cup vegan butter, softened (Softened means the butter should be about room temperature…you can soften it in the microwave for about 5 seconds if needed).
1/4 cup unsweetened plant based milk (I used plain almond milk)
1/4 cup cocoa powder
3 cups powdered sugar
Optional: 1/4 cup vegan chocolate chips (I used Enjoy Life Semi Sweet Mini Chips)
Heat your oven to 350 degrees F.
Make “flax eggs” by combining the flax seed and the cold water in a small bowl. Set aside for about 10-15 minutes so it can “gel”.
Grease your 9x13 inch baking pan. I dipped a paper towel into some Nutiva shortening and rubbed it on my pan (to keep my hands from getting greasy). You could use some vegan butter for this step.
Lay parchment into your greased pan. Grease the parchment. (I know this sounds silly and redundant BUT this method really works! I use this method when baking cakes and no cake has ever stuck to the pan! Greasing the pan before putting parchment also keeps the parchment from sliding around). Set aside.
In the large mixing bowl, mix together the 1/2 cup cocoa powder and the melted butter. I used a stand mixer with a wire beater, but you could use a hand-held mixer or mix by hand.
Add the oat flour, the gluten-free baking flour, coconut sugar and mix well. (With a mixer or by hand).
Add the “flax eggs” and the vanilla. Mix (with a mixer or by hand) until combined. The batter will be thick.
Pour the batter into the prepared pan.
Bake the brownies for 25-30 minutes or until a toothpick or cake tester comes out clean.
Remove the brownies from the oven when done. Set aside and allow to cool for 15 minutes.
While the brownies are cooling for the 15 minutes, make the icing.
For the icing, combine the softened 1/4 cup vegan butter, 1/4 cup plant based milk, 1/4 cup cocoa powder, and the 3 cups powdered sugar. Mix well by hand or by using a hand or stand mixer.
While the brownies are still warm, pour the icing over them. Use a spatula to even it out over the brownies.
Sprinkle with the optional chocolate chips and allow to cool completely.
Slice, eat and enjoy!
Tips and Tricks:
Don’t want to make this with flax eggs because they don't need to be vegan? Use 2 eggs instead.
You could sub in cane sugar for the coconut sugar but the overall taste will be slightly sweeter.
My niece said the “icing makes the brownie" (she loved them!), however, you could make these without icing and maybe just sprinkle chocolate chips on the top of the warm brownies.