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| Almond Breeze to the rescue! |
These brownies are actually accidental Fudgy Vegan Brownies. While I had the intention to make lightened up fudge brownies when I found out we had people coming over for morning tea the next day what I didn't know was that we didn't have any eggs or butter. Zip. Zero. Zilch. We also didn't have much in the way of milk.I needed a simple brownie recipe.
But that's okay, because it's moments like these that you need to get a little more creative! With the Almond Milk I received from Almond Breeze, I set out to create a lightened up Vegan Chocolate Brownies recipe - and it was a success!
It's actually really simple to make Vegan Brownies from scratch and it requires no funky ingredients you'll have to go out and buy - just what you most likely already have! This recipe can be made vegan, wheat free, gluten free, dairy free - it just depends on what ingredient choices you make. It's also an eggless recipe!
The end result was delicious, fudgy brownies that work both gluten free or with regular flour. You also can't tell they're vegan or a healthier version! This is a recipe for gluten free brownies that works, tastes amazing and doesn't need 601 different flours.
The end result was delicious, fudgy brownies that work both gluten free or with regular flour. You also can't tell they're vegan or a healthier version! This is a recipe for gluten free brownies that works, tastes amazing and doesn't need 601 different flours.
The frosting is entirely optional - it really depends on how you like your brownies! My family prefer frosted brownies while I like them on their own!
Fudgy Vegan Fudge Brownies
makes 16 brownies that can be gluten free and/or vegan!
2 cup gluten free flour/plain flour
1/3 cup cocoa
1 tbsp baking powder
1/3-1/2 cup brown sugar
1/2 tsp salt
1/3 cup oil (I used vegetable oil, but any neutral tasting oil would work)
1 3/4 cup unsweetened almond breeze (cows milk also works fine)
Preheat oven to 180°C/355°F
Grease and/or line an 8x8 baking dish.
In a large bowl mix together flour, cocoa, baking powder, sugar and salt.
Add in oil and milk and stir until combined.
Pour brownie batter into baking dish and bake for 25-35 minutes or until cooked through and a skewer inserted removes clean.
Eat within 1-2 days - best stored in the fridge in an airtight container.
Eat within 1-2 days - best stored in the fridge in an airtight container.
Vegan Chocolate Frosting
works for brownies or cakes!
3 tbsp non-dairy spread (or just use softened butter/margarine if you don't care about them being vegan)
3 tbsp cocoa powder
1 1/3 cup icing sugar/powdered sugar
1 tsp vanilla extract
1-2 tbsp milk
In a bowl combine spread and cocoa powder, gradually mix in icing sugar, vanilla and add milk as needed to create your desired consistency.
So tell me - how do you like your brownies?
Fudgy? Cakey? Gooey? Frosted? Un-frosted? With nuts? Chocolate chips? Peanut butter swirl? - you name it!
Since I'm not a frosting girl and I like more cakey brownies, my secretly healthy double chocolate brownies are my hands down favourite!
they loooook amazinngg
ReplyDeletethx 4 the recipe :>
gonna give it a try <3
You are very welcome! Let me know what you think if you try them! :)
DeleteLove seeing your photos and food on Foodgawker! These look really yummy and fudgey! :)
ReplyDeleteFoodgawker is like the Oscars for food bloggers - I get so excited when they're accepted and when they're rejected I'm like "OH NO!" :P
DeleteThese are really fudgy, and so delicious!
Looks really delicious! And the frosting...yum :)
ReplyDeleteThey are really delicious! :)
DeleteDo you really need to add 1 tablespoon of baking powder? I don't mean to be critical or anything, I just want to be sure before I try it. It's such a large amount, I thought it could be a typo. But if the baking powder makes them that good I'll be quite happy to put any amount necessary.
ReplyDeleteDon't worry, I was skeptical as well - I tried reducing it in one trial and they didn't come out anywhere near as good. It's not a typo! :)
DeleteThese look sooo good! I love fudgy brownies (and fudgy frosting :)! Just found your blog and I'm obsessed! Can't wait to hunt though the rest of your recipes :)
ReplyDeleteThanks Kristina! Let me know if you try any of them :)
DeleteThis looks delicious and your pictures are amazing. Would love for you to share your photos with us at foodepix.com.
ReplyDeleteThanks Jo :)
DeleteThis recipe looks great! What flour do you suggest to use to make this gluten free? Oat, millet, etc?
ReplyDeleteI tried it with oat flour (made from grinding GF oats) and with a premade gluten free flour mix - the oat flour needs a little extra moisture because it's such a dense flour but the mix worked perfectly.
DeleteAlso I've had lots of success with gluten free pancake mixes as they too have all the starches needed to make something similar to a wheat version - it also saves you from buying a million flours.
If you want to make your own, there's a dozen avenues you can go down, it really just depends on what GF flours you can buy in your area.
Made these the other day, beautiful texture, they had absolutely NO taste. I didnt miss out on a single ingredient i'm very surprised they had no taste at all.
ReplyDeleteI am so sorry to hear that! I find with brownies (and chocolate baked goods of any kind) the most important part is finding a delicious tasting cocoa powder - it should smell and taste good straight out of the packet (though it will be bitter, obviously) and then it will flavour your brownies brilliantly. Also if you like things a little sweeter, maybe you could add some more sugar.
DeleteDid you frost them?
I've made these brownies on 5 different occasions now and some people have even said they were almost too chocolatey.
Hi!
ReplyDeleteI'm not sure if maybe there is a mistake in the recipe - I run a baking company (and I'm vegan), and I tried my hand at these with a mix of sorghum, tapioca, rice, and potato flours as the gluten-free flour mix (which usually serves me well).
It definitely came out more like a cake than a brownie, and to my tastes, it could use way, way more sugar. It just didn't taste like much. They did rise very well, though, and they stayed together. I'm not sure how many vegan brownies you've had, but I know you've got high standards - just wanted to drop you a note. Matt
Hi Matt,
DeleteThanks for getting in touch with me! These are more cakey, fudgy brownies (I find brownies are a difficult one to pin down because everyone has different preferences!).
As this is a healthy recipe, the sugar content is quite low so that may be the issue! I did have one friend who didn't find them very sweet (but she has a serious sweet tooth!)
Wow! So yummy! Sweet and very filling! I love this vegan recipe! Worked for me! Thank you for this recipe!
ReplyDeleteI am so glad! You are most welcome, enjoy!!
DeleteI too enjoyed this recipe. I am not a vegan but dairy and GF and try to do low sugar. I have to say this is a cake not a brownie though. I used TRader Joes GF all purpose flour and coconut oil. I also made the frosting. Very good! I look forward to trying some of your other recipes. I already have my eyes on the double chocolate brownie and apple crumb cake. Thanks!
ReplyDeleteHi Tanja,
DeleteThanks for stopping by and leaving a comment! I'm so glad you liked the brownies - they're a favourite in my house!
The Double Chocolate Brownies and Apple Crumb Cake are also two of my most requested recipes from family and friends, so definitely give them a try! :)
I am so confused. I made this about 2 weeks ago and it was awesome and I made it exactly the same today and it came out like a bland cake.
ReplyDeleteThat is very odd! Did you do anything differently? (Maybe leave out an ingredient or use a different cocoa powder?)
DeleteWhat type of cocoa do you suggest using? Could u use bakers chocolate instead?
ReplyDeleteThere's no particular type or brand I suggest - just what you find tastes the best (as it also depends on what your individual tastes are). Bakers chocolate wouldn't work unless you played around with some of the other ingredients just as it would give it a totally different consistency.
DeleteHey Kristy,
ReplyDeleteThis recipe looks amazing! I can't wait to try it out.
And best of luck with getting the visa. It's a pain in the arse, but will be worth it in the end! Wishing you many happy returns on your new adventures.
Rebecca
Thanks Rebecca, you'll have to let me know how it goes!
DeleteWe actually have the visa all sorted out now! Jesse is now living here in Australia! :)
I am a single guy who absolutely loves to bake for my friends and their families. This is going to be my next new recipe! How could I go about adding some Greek yogurt to it for added protein?
ReplyDeleteHey Adrian! Greek yogurt may change the texture, but you could possibly try using 1/6 oil + 1/6 yogurt (I just can't say how it will turn out!).
DeleteOtherwise, you could make a greek yogurt frosting! You can do that by either melting 1/2 cup dark chocolate and mixing it into 1 cup of greek yogurt and 2 tsp vanilla (and extra sweetener if needed) or mixing greek yogurt with cocoa powder and sugar/sweetener to taste.
Great recipe! I added more sugar to the cake itself and doubled the frosting recipe - I used coconut oil in the frosting which make it more like a ganache so it needed to be doubled. I also used coconut oil in the cake and the coconut flavor came through really well! I posted the recipe with the changes on my blog :-)
ReplyDeleteOh wow, I'm so glad you liked it! I'll have to have a look at your post! :)
Delete