I’ve baked a bunch of different kinds of brownies in my day, but this particular batch turned out to be the fudgiest yet! And to think, I almost didn’t write down the recipe, because I was simply trying to use up some flours and other ingredients I had on hand. Sometimes getting into the flow like that, without a particular plan, yields the best results! That being said, feel free to switch out the gluten-free flours listed below. As long as the ratio stays the same, I think they would turn out just as well. Think almond flour, white rice flour, or even gluten-free all purpose.
Fudgy Gluten-Free Vegan Brownies
- 8×8 baking dish
- parchment paper/cooking spray
- ¾ cup coconut sugar
- ⅔ cup raw cacao powder or cocoa powder
- ⅓ cup brown rice flour
- 2 tablespoons quinoa flour
- 2 tablespoons tapioca starch
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ⅓ cup unsweetened applesauce
- ⅓ cup almond milk (or other dairy-free milk of choice)
- ¼ cup melted coconut oil
- 2 tablespoons coconut nectar or maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup chopped walnuts (optional)
- ⅓ cup dairy-free chocolate chips (optional)
- Preheat the oven to 350 degrees. Line an 8×8 baking dish with parchment paper or coat with cooking spray.
- In a large bowl or stand-mixer, combine the coconut sugar, cacao or cocoa powder, brown rice flour, quinoa flour, tapioca starch, baking powder, and sea salt. Stir to blend.
- In a separate medium bowl, whisk together the applesauce, almond milk, melted coconut oil, coconut nectar or maple syrup, and vanilla extract.
- Pour the wet ingredients into the bowl with the flour mixture. Beat until a batter is formed. Fold in the walnuts and chocolate chips if using.
- Transfer the batter to the baking dish and bake 20-24 minutes or until a toothpick comes out clean. Allow to cool at room temperature (at least two hours) before serving. Transfer to the fridge to completely cool (another hour or so) for a firmer texture (brownies will be gooiest at room temperature!).