This brownie recipe is what I would consider a classic fudge brownie. It is comparable to one of my childhood favorites–Betty Crocker walnut brownies. The differences are that it is made from scratch (not from a box), vegan and gluten-free, and there is not any cholesterol. Since there is quite a bit of coconut sugar in this recipe, I cannot say that these brownies are healthy. For all those who miss their pre-vegan and gluten-free days brownie, this is dedicated to you! Always feel free to substitute the sugar with erythritol to make this sugar-free, and it should taste just as good!
Make brownie pops with this recipe! Or if you have vanilla ice “cream,” make yourself a brownie a la mode, create a chocolate brownie ice cream by throwing in pieces of this brownie, or just enjoy these brownies just as they are!
This recipe was inspired by ingredients that Vitacost.com kindly sent to me. Click on the ingredients links to purchase the same ingredients I used to make my classic fudge brownies. Click here for Vitacost.com savings.
Time: 3-4 hours
Brief: This is a classic fudge brownie recipe. It’s reminiscent of a Betty Crocker chocolate walnut brownie, only this is vegan and gluten-free!
Diet: V, GF, DF, SF
2 ½ Tbsp flax meal
1/3 cup plus 1 ½ tsp filtered water
1 ¼ cup vegan semi-sweet chocolate chips, melted
¼ cup plus 2 Tbsp coconut oil, melted*
1 ½ tsp vanilla extract
½ cup coconut sugar
*Make sure the coconut oil is melted when you measure it.
½ cup sorghum flour
2 Tbsp brown rice flour
2 Tbsp arrowroot flour
¼ tsp sea salt
¼ tsp baking soda
1/8 tsp xanthan gum, optional
½ cup walnuts, roughly chopped
1. Preheat oven to 350F. Line a 7”X7” or 8”x8” square pan with parchment paper and spray with nonstick cooking spray.
2. In a small bowl, combine the flax meal and filtered water. Mix and set aside.
3. In a large bowl, add all of the dry ingredients and whisk to combine. Set aside.
4. a) Place the chocolate chips and coconut oil into a large heat-safe bowl that can sit right over a small saucepot with very lightly simmering water. Stir the chocolate and coconut oil with a silicone spatula until the chocolate melts. Remove from heat.
b) Alternatively, in a medium microwave-safe bowl, add the coconut oil and chocolate chips and melt in the microwave for about 30-45 seconds until melted.
5. Stir well, add the flax mixture, vanilla extract, and coconut sugar.
6. Pour the wet mixture into the dry mixture and stir well to combine. Fold in the roughly chopped walnuts.
7. Pour the batter into the prepared baking pan and place a piece of parchment paper at the top and flatten it out with your hands or with a roller until smooth and even.
8. Bake for 30 minutes. When you pull it out of the oven, it will be sizzling and bubbly, and will seem like it’s not fully cooked. Don’t worry about that– it’s normal and will set as it cools and chills. Do not slice into it. I repeat, do not slice it yet because it will fall apart and crumble. Allow the brownies to cool in the pan for about 1 hour. When they are completely cool, place the brownie pan into the refrigerator until they are cold. This makes them easier to handle and easier to cut. I usually cool them overnight. Once they are completely cold, remove them from the refrigerator and holding onto the parchment paper transfer them onto a cutting board. Cut 9 square pieces or smaller pieces.
9. Best stored in the refrigerator in an airtight container and eaten cold!
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