You scream, I scream, we all scream for…chocolate!
Yeah, I think that’s how it goes.
I don’t know anyone (besides John) who doesn’t love brownies. (Trust me, I’ve tried to convince him otherwise.)
Fudgy, rich, super chocolatey, studded with delicious things. If I were to say I had a “vice” it would probably be brownies (or ice cream – tough call).
If you have the same feelings, this is the recipe for you.
These brownies are simple, requiring just 10 basic ingredients and 30 minutes (plus cooling) to prepare!
They’re also naturally sweetened with coconut sugar and maple syrup, and gluten free thanks to almond meal and gluten free flour.
As a baker, there’s a part of me gets super excited over the fact that it’s possible to turn otherwise dairy- and gluten-filled desserts into something everyone can enjoy. I think everyone should be able to have brownies – is that such a crime?
You guys are going to LOVE these brownies. They’re:
Studded with pecans + dark chocolate
Simple to make
& Utterly delicious
Make these brownies when guests are coming over, to take along on road trips and to BBQs this spring and summer, or just to have around the house when you’re craving something sweet. I can attest to the fact that these are possibly even better once frozen and then microwaved (think melty chocolate chips and rich, fudgy center).
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!
- 2 flax eggs (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water)
- 1/2 cup (112 g) melted vegan butter (or coconut oil)
- 1/2 cup (96 g) coconut sugar (or organic cane sugar)
- 1/4 cup (60 ml) maple syrup (or agave nectar)
- 1 tsp vanilla extract
- 3/4 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup 48 g) unsweetened cocoa powder
- 3/4 cup (120 g) gluten free flour blend* (or Bob's Red Mill Gluten Free 1:1 Baking Flour)
- 1/4 cup (27.5 g) almond meal*
- optional: 1/3 cup each (33 g) pecans or walnuts + (60 g) vegan chocolate chips
- Preheat oven to 350 degrees F (176 C) and lightly grease an 8x8-inch (or similar size) baking dish with coconut oil, then line with parchment paper (the oil helps the parchment paper stick to the sides).
- Prepare flax eggs in a small mixing bowl. Set aside.
- To a large mixing bowl add melted vegan butter or coconut oil, coconut sugar, maple syrup and vanilla extract. Whisk thoroughly to combine and start dissolving the coconut sugar.
- Add flax eggs and whisk once more until combined. Then add baking powder, sea salt, and cocoa powder and whisk.
- Add gluten free flour blend and almond meal and fold with a spatula until just mixed. Then add desired add-ins (optional), such as vegan chocolate chips or nuts.
- Add the batter to the prepared baking dish and spread into an even layer with a rubber spatula. Add a few additional toppings if desired, such as chocolate chips and nuts (optional).
- Bake for 17-22 minutes, or until the edges appear dry and slightly fluffy and the center is no longer wet or sticky.
- Remove from oven and let cool in the pan for at least 10 minutes, preferably 45 minutes - 1 hour (the longer they cool, the less tender they will be). Then gently lift out of pan and use a sharp knife to cut into desired number of squares (I went for 9).
- These are delicious on their own, but would also be great paired with Coconut Whipped Cream or Vanilla Bean Coconut Ice Cream!
- Store completely cooled leftovers in an airtight container at room temperature up to a few days. Will keep in the freezer up to 1 month.
*If you aren't gluten free, sub unbleached all purpose flour for the gluten free flour blend. Note: I haven't tested it this way and cannot guarantee the results.
*If you can't have almonds, try subbing another nut meal, such as walnut or hazelnut, or ground sunflower seeds.
*For all other substitution, equipment, and troubleshooting questions, see our Recipe FAQ.