Vegan Almond Flour Brownies (One Bowl, Gluten Free & Fudgy)
These Vegan Almond Flour Brownies are the best gluten-free brownies I've ever tried! They're made in one bowl, are chewy, fudgy, rich with chocolate flavour and only 10 ingredients!
Ingredients
- 2 Bob's Red Mill Egg Replacer* or 2 flax eggs (To make a flax egg - 1 tablespoon flax meal + 3 tablespoons water whisked together and set for 15 mins in fridge, then whisk again)
- 3/4 cup brown sugar (158g) (I use raw brown sugar, cane sugar or coconut sugar)
- 1/2 cup melted coconut oil or any neutral oil (100g)
- 1/4 cup water (62ml)
- 1 teaspoon pure vanilla extract or vanilla bean paste (4.2g)
- 3/4 cup cocoa powder or raw cacao powder 60g
- 1 cup Bob's Red Mill Super Fine Almond Flour (112g)
- 1/2 teaspoon sea salt 2.84g
- 1/4 teaspoon baking soda (1.2g)
- ¼ cup vegan chocolate chips (43.75g)optional, but recommended
- coarse sea salt or sea salt flakes, optional garnish but takes it over the top
- melted chocolate chips for drizzle, optional garnish
Instructions
- Preheat oven to 325°F/160°C.
- In a large bowl, add the vegan eggs, sugar and oil and mix until combined for about 3 minutes until fully incorporated and light and fluffy. Add the water and the vanilla extract and blend for another 2 minutes.
- Add the cocoa powder, almond flour, baking soda and sea salt to the wet mixture and stir for about 3 minutes until fully combined. There should be no lumps and the almond flour should be fully incorporated.
- Stir in the chocolate chips. Pour into a greased, parchment-lined, or a greased foil-lined 8x8 square pan. Bake for 35 minutes, or 40-45 minutes if you prefer cake-like brownies.
- When finished, remove from oven and allow to cool completely in pan on a wire rack (at least 30 minutes). Once cooled, slice into 16 slices.
- For an extra nice topping, meltdown some chocolate chips in the microwave, drizzle on top and sprinkle some sea salt flakes or coarse sea salt. Enjoy!
Video
Notes
*You can use two flax eggs. Flax meal is ground up flax seeds. You can buy flax meal or you can ground flax seeds up in a coffee grinder. Measure the tablespoon after the flax is ground up.
If you want a less chocolatey brownie, reduce two tablespoons of the cocoa powder and bake for 40 mines.
I’ve been making this lately with Bob’s Red Mill Egg Replacer, and the results are phenomenal! I strongly recommend these since they always turn out much better than flax eggs. I make two eggs as per the package instructions!
- Oil instead of vegan butter in products tend to create a moister product. If you want to use vegan butter though, all you have to do is switch out equal parts of the butter for the oil.
- The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
- PLEASE allow your brownies to cool completely! This can take anywhere from 30 minutes to 2 hours. They’re always a much better texture and consistency once cooled. This is crucial for delicious, set and finished brownies. You can slice them about halfway through cooling with a knife.
Nutrition
Calories: 165kcal | Carbohydrates: 15.2g | Protein: 2.9g | Fat: 12.2g | Sodium: 88.4mg | Fiber: 1.9g | Sugar: 10.9g