Imagine sinking your teeth into a decadent, fudgy brownie that's not only mind-blowingly delicious but also completely vegan and gluten-free. These aren't just any brownies - they're a chocolate lover's dream come true, packed with rich, intense flavor and a crackly top that will make your taste buds dance with joy. Whether you're following a special diet or just craving a healthier dessert option, these brownies will satisfy your deepest chocolate cravings without any compromise on taste or texture.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan, Gluten-Free
Serves: 16 servings
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, ensuring the paper overhangs on two sides for easy removal.
- In a large mixing bowl, sift together the almond flour, cocoa powder, baking soda, and salt to remove any lumps and ensure even distribution of dry ingredients.
- In a separate medium bowl, whisk together the melted coconut oil, maple syrup, almond milk, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and mix thoroughly using a spatula until a consistent, glossy batter forms. Be careful not to overmix.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula and smoothing the top. Gently tap the pan on the counter to release any air bubbles.
- Bake in the preheated oven for 22-25 minutes. The brownies are done when the edges start to pull away from the sides and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan for about 30 minutes. The brownies will continue to set as they cool.
- Use the parchment paper overhang to lift the brownies out of the pan. Cut into 16 equal squares using a sharp knife.
- For best texture and flavor, refrigerate the brownies for 1-2 hours before serving. This will help them firm up and develop a more intense chocolate flavor.
Tips
- Use high-quality cocoa powder for the most intense chocolate flavor
- Make sure your coconut oil is fully melted but not hot when mixing
- Don't overmix the batter - this can lead to tough brownies
- Use parchment paper for easy removal and clean cutting
- Refrigerating the brownies helps them develop a denser, fudgier texture
- For extra indulgence, sprinkle some sea salt on top before baking
- Store in an airtight container in the refrigerator for up to 5 days
- Let the brownies come to room temperature before serving for the best taste and texture
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 3g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 0mg
