Double Chocolate Brownies (Vegan, GF)
During this time of quarantine I’ve found myself getting in the mood for baking quite a lot. There is something quite comforting about baked goods. I’ve found the process in itself to be quite therapeutic too. So expect a few more baked recipes coming your way over the next few weeks. Starting with these gluten free double chocolate vegan brownies.
Who doesn’t love fudge-y chocolate brownies? After 3 attempts, I found the right combination of ingredients that make these brownies rich and fudge-y whilst not being too dense.
One of my aims with this recipe was to make it suitable for those of you who can’t have or prefer to avoid gluten, as I know that’s often found in brownie recipes. In order to achieve that I had to look at alternatives to regular flour. Hence I found a combination of ground almonds and coconut flour worked the best. I’ve seen a lot of recipes that use almond flour as an alternative for gluten-free baking, so what’s the difference between almond flour and ground almonds you ask? Well, the difference is that almond flour is usually made form almonds which have been blanched beforehand, meaning that their skins have been removed. Almond flour is typically a little finer in texture than ground almonds, which is usually just whole almonds that have been blended to a “floury” consistency. Did that make sense or did I babble on?
Generally with no-bake recipes, I have found that almond flour and ground almonds can be interchanged without issues. I was a little apprehensive about using ground almonds in baked recipes however, as I presumed that almond flour would be more fit for purpose. But for these brownies, the ground almonds worked perfectly, which is great news as almond flour can be quite expensive in comparison to ground almonds.
The brownies are sweetened with coconut palm sugar which has a relatively low GI in comparison to refined sugars. It also add a wonderful taste due to it’s deep caramel flavour. For similar results you could also use soft brown sugar in its place if you don’t have coconut sugar to hand, I wouldn’t recommend using white sugar though.
STORING AND SERVING YOUR DELICIOUS BROWNIES
These brownies will store well for a few days at room temperature in an airtight container. There are however, no guarantees that you’ll be able to keep your hands of them that long (I certainly could not!).
These double chocolate brownies are fantastic served with ice-cream. Especially paired with my homemade Rum Raisin Ice cream and salted caramel sauce. Or if you’re a fan of pistachios why not try my creamy dairy-free pistachio ice-cream. In fact, any vegan ice cream will likely pair perfectly with these chocolate treats.
P.S. I’ve been working hard behind the scenes on lots of new dishes so have quite the backlog of recipes to share with you here over the coming weeks 🙂
WHY MAKE THESE BROWNIES?
- Plant-based and Vegan-friendly
- Fudge-y but not heavy
- Naturally sweetened with coconut sugar
- Great for chocolate lovers
- Easy to make
- Free from animal derived products
- Gluten free (check labels of ingredients if you have a severe allergy/intolerance)
Double Chocolate Brownies (Vegan, GF)
- 11" x 7" baking tin or similar
- 2 flax eggs (milled flaxseed with water) see notes
- ½ cup coconut sugar
- ¼ cup almond milk room temperature
- 1 tsp vanilla extract
- 200 g vegan-friendly chocolate Separated into two parts (120g and 80g)
- ¼ cup coconut oil solid
- 1 cup ground almonds
- ¼ cup coconut flour
- ¾ cup cacao powder
- ½ tsp sea salt
- ½ tsp baking powder
- ½ tsp baking soda
- Preheat your oven to 160° C.
- In a large bowl, combine the flax eggs, coconut sugar, almond milk and vanilla extract. Whisk well for a couple of minutes.
- Melt the 120g of chocolate and coconut oil together on top of a double boiler.
- Add the melted chocolate and coconut oil mixture to the bowl along with the other ingredients and whisk to combine.
- In a separate bowl, whisk all the dry ingredients together; the ground almonds, coconut flour, cacao powder, salt, baking powder and baking soda.
- Add the dry ingredients to the bowl with the the wet ingredients and carefully fold everything together using a spatula.
- Lastly chop the remaining 80g of chocolate into small chunks.
- Carefully fold the chocolate chunks through the brownie batter, be careful not to over mix.
- Line your baking tin with parchment paper.
- Gently spread the brownie batter into the base of the tin.
- Bake them for 25 minutes, then check if they're ready by gently pressing your finger on the crust of the centre of the tray. They batter should bounce back to shape. If the batter doesn't move back into place, bake for another 5-10 minutes.
- Allow the brownies to cool completely before cutting them into servings.
- Garnish with additional chocolate chunks and sea salt.
- Flax eggs - to make 2 flax eggs simply mix 2 tablespoons milled flaxseed with 6 tsp water, stir and allow to sit for 5 minutes. This will act as a binding agent for the ingredients.