Vegan Fudgy Double Chocolate Brownies [GF, Oil-Free, One Bowl]
Super chocolately and extra fudgy vegan, GF and oil-free brownies that are also refined sugar and refined flour free
Ingredients
Wet Ingredients
- 1/4 cup cup maple syrup
- 1/2 cup natural unsalted peanut butter (well mixed and creamy but, not overly runny) hard dry peanut butter will not work
- 1 & 1/2 tsp vanilla extract
- 1 cup plant-based milk
- 1/3 cup coconut palm sugar
- 1 tbsp brewed coffee at room temp not ground beans
Dry Ingredients
- 1 cup almond flour
- 3/4 cup cacao powder (or cocoa powder)
- 1/2 tsp baking powder
- 1/2 tsp mineral salt
- 1/4 tsp baking soda
- About 3/4- 1 cup dark chocolate chips divided
Instructions
- Preheat your oven to 350 degrees and line an 8x8 baking pan with parchment paper.
- Add all wet ingredients to a large bowl: peanut butter, maple syrup, coconut sugar, vanilla, plant-based milk and coffee. Whisk very well so there are no clumps from the peanut butter.
- Add the dry ingredients to the wet ingredients: cacao powder, almond flour, salt, baking soda, baking powder. Mix with a wooden spoon.
- Next, add in your chocolate chips (about 1/2 cup or a little more) and mix again.
- Pour your batter evenly into your lined baking pan and top with additional chocolate chips.
- Bake for about 35 minutes, checking on it at the 30 minute mark. All ovens vary so keep an eye on it closely. I like to take mine out of the oven when a toothpick comes out with a little residue on it, not clean.
Notes
- All oven times vary so watch your brownies closely around the 30 minute mark. For fudgy texture, take brownies out of the oven when a toothpick inserted has a little residue on it. It should be cooked and fudgy, not liquid and wet. If liquid and very wet, keep cooking.