Vegan and Gluten-Free Fudgie Brownies

Who doesn’t love brownies!? I think those people are few and far between and I know I love them. So of course I needed to make some that hold up to the pressure that brownies have on them not to be too cakey or too gooey while also making them both vegan and gluten free. It wasn’t the easiest task but after a few test rounds I think I have succeeded at the task.

These brownies are definitely no whole food treat but sometimes a brownie just needs to be a brownie. Savour them when you chew down and share them with family and friends – they will give you chocolate drunk hugs after (it is almost guaranteed).

These brownies are fudgie as they are after cooling but become even more so if you refrigerate them before eating. If you like a really dense and chewy, fudgie brownie then I can really recommend this method. Otherwise just top it with your favourite treat like whipped vegan cream or oat based ice cream straight away or simply enjoy the rich chocolate treat as is with your go to hot drink.

This recipe is part of my valentine’s three course menu, which I shared on YouTube, alongside this beetroot tarte tatin for the starter and this green oven-baked risotto for the main course.

Malin x

Fudgie Brownies

Makes 12

INGREDIENTS:

1 cup (135 g) gluten free all purpose flour

0,5 cup (50 g) unsweetened cocoa powder

1,5 tsp ground coffee beans

0,25 tsp vanilla bean powder

0,25 tsp flaky sea salt

150 g dark 70% chocolate

110 g vegan butter

0,5 cup aquafaba

1 cup (150 g) light muscovado suger

Optional add-ins:

50 g of dark 70% chocolate chips*

METHOD:

Preheat the oven to 175 degrees C.

Prepare a rectangular baking tin by lining it with parchment paper and set it aside.

Sift the flour and cocoa powder into a mixing bowl. Add the ground coffee, vanilla powder and salt to the bowl as well and use a whisk to combine it all. Set aside.

Create a double boiler by placing a heat safe bowl on top of a pot of simmering water. Make sure the bowl sits on top of the pot, like a lid, rather than in it so that the steam heats it gently.

Break the chocolate into small pieces and drop them into the bowl of the double boiler. Also cut the vegan butter into smaller pieces and add them to the bowl.

Use a spatula to move the chocolate and butter around and to combine them as they melt. Once melted take the pot off the heat but leave the bowl sitting on top so the mixture stays fluid.

Pour the aquafaba into a separate, larger, mixing bowl and add the sugar to it. Whip the two together using an electric whisk for 3-4 minutes. You want the colour of the mixture to change to a light beige and for the whisks to make soft ripples in it when you move onto the next step.

Pour the melted chocolate and butter mix into the whipped aquafaba. Gently fold the two mixtures together until well combined.

Add the dry ingredients to the wet and keep folding using the spatula, again until well combined. Make sure there are no dry patches left in the mixture but fold gently.

Finally fold in the chocolate chips and pour the mixture into the prepared baking tin. Spread out the mixture evenly into it.

Bake for 18-20 minutes in the centre of the oven. It is finished when a tooth pick comes out mostly clean from a spot between the middle of the brownie and the edge of the tin.

Remove from the oven and allow to cool in the tin for 20 minutes. Then use the parchment paper to lift out the brownie from the tin and allow it to cool on a grid for another hour.

Cut the slab into 12 pieces by making two cuts lengthwise and three going the other way.

*You can use a chocolate bar instead of chocolate chips if you wish. Simply chop it into pieces the same size as a chocolate chip.