Chocolate Fudge Brownies
Delicious and fudgy brownies that are organic, gluten-free, and vegan. No eggs, no refined flour, no butter and no refined white sugar. Perfect for a sweet treat without compromising on dietary restrictions.
Ingredients
- 2tbsps powdered flaxseed
- 5tbspwater
- 1tspinstant coffee powder (optional)
- 170gchickpea flour or GF All Purpose Flour
- 37gcocoa powder
- 1/2tspsalt
- 37gvegan chocolate, chopped
- 193gcoconut sugar
- 59graw or cane sugar
- 5 1/2tbsps coconut oil
- 5 1/2tbsps water
- 1tspvanilla extract
Nutrition (per serving)
Calories
126.2kcal (6.31%)
Protein
3.6g (7.22%)
Carbs
25.2g (9.15%)
Sugars
28.0g (56%)
Healthy Fat
1.1g
Unhealthy Fat
2.1g
% Daily Value based on a 2000 calorie diet
How to make Chocolate Fudge Brownies
Mix the two tablespoons flaxseed powder with 5 tbsps of water and 1 tsp of coffee powder, if using. Set aside for at least 20 minutes.
Line an 8x8 baking tray with parchment paper, leaving extra at the ends for ease of removal. Preheat the oven to 175°C.
Sift the chickpea flour, cocoa powder, and salt into a large bowl.
Heat 5.5 tbsps of water in a pan until hot but not boiling. Add 59gms of raw or cane sugar and stir until dissolved. DO NOT LET IT BOIL. Add the coconut sugar to the simple syrup.
Heat 5.5 tbsps of coconut oil in another pan until hot but not boiling. Add 37gms of vegan chocolate and stir until melted.
Combine the wet ingredients with the dry ingredients, stirring until just combined. Add the vanilla extract and give it one last stir. The batter will be slightly thick but still easy to spread.
Pour the batter into the prepared baking tray and bake at 175°C for 25 to 30 minutes, or until a toothpick comes out clean or with a few crumbs.
Cool the brownies in the tray for 30 minutes, then remove and let them cool on a stand for approximately 2 hours.
Nutrition (per serving)
Nutrition (per serving)
Calories
126.2kcal (6.31%)
Protein
3.6g (7.22%)
Carbs
25.2g (9.15%)
Sugars
28.0g (56%)
Healthy Fat
1.1g
Unhealthy Fat
2.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Brownies taste better when slightly underbaked.
Coffee enhances the chocolate flavor, but it's optional.
Do not overmix the batter to ensure the brownies remain fudgy.
Brownies taste better when slightly underbaked.
FAQS
How do I make vegan brownies without eggs?
You can make vegan brownies without eggs by using flaxseed as a binding agent. In this recipe, mix 7g of powdered flaxseed with 4 tablespoons of water and let it sit for at least 20 minutes to create a flax egg. This will help hold your brownies together while keeping them vegan.
What are some gluten-free substitutes for chickpea flour in brownie recipes?
If you don't have chickpea flour on hand, you can substitute it with gluten-free all-purpose flour. Just ensure that the blend you choose is suitable for baking to achieve the right texture in your brownies.
How should I store leftover vegan brownies?
To store leftover vegan brownies, place them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them tightly to prevent freezer burn.
What can I pair with fudge brownies for a dessert platter?
Fudge brownies pair wonderfully with a scoop of vegan ice cream or a drizzle of coconut cream. You can also serve them with fresh berries or a sprinkle of sea salt for an extra flavor boost. These pairings enhance the fudgy texture and rich taste of the brownies.
Can I add nuts or other mix-ins to these vegan brownies?
Absolutely! You can add chopped nuts like walnuts or pecans, or even vegan chocolate chips to the brownie batter for added texture and flavor. Just fold them in gently before pouring the batter into the baking tray.
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