Say hello to your new favorite brownies! These rich, fudgy, and indulgent bites are completely gluten-free and vegan – but you’d never guess it. Packed with deep chocolate flavor, a touch of espresso, and topped with flaky salt for that perfect sweet-salty combo. 🌱🍫 Whether you’re gluten-free, plant-based, or just a chocolate lover, these brownies have your name written all over them
Ingredients (GF | VG):
- 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water, mixed and rested for 5 minutes)
- 1.2 dl | 1/2 cup coconut sugar
- 60 g | 1 dl | 1/2 cup melted vegan dark chocolate (plus extra chunks for topping)
- 1 shot of espresso (about 2 tbsp)
- 4 tbsp softened coconut oil | 1/4 cup)
- 1.5 dl | 2/3 cup almond flour
- 1 dl | 1/2 cup cacao powder
- 1/4 tsp baking powder
- 1/2 tsp salt (plus flaky salt for topping)
Directions
- Prepare the Flax Eggs:
In a small bowl, mix 2 tbsp flaxseed meal with 6 tbsp water. Stir well and let rest for 5 minutes until it forms a gel-like consistency. - Combine Wet Ingredients:
In a large mixing bowl, whisk together the prepared flax eggs, coconut sugar, melted chocolate, espresso, and softened coconut oil. Mix until smooth and well combined. - Add Dry Ingredients:
Gradually sift in the almond flour, cacao powder, baking powder, and salt. Gently fold the mixture until everything is just combined. Avoid overmixing to maintain the batter’s texture. - Prepare the Pan:
Line a square baking pan (20×20 cm | 8×8 inches) with parchment paper. Pour the batter into the pan and spread evenly. Top with extra chocolate chunks if desired. - Bake:
Preheat your oven to 175°C | 350°F. Bake the brownies for about 15 minutes, or until the edges are set but the center remains slightly soft. - Cool and Serve:
Remove the brownies from the oven and let them cool completely in the pan. Sprinkle with flaky salt before serving. Pair with vegan whipped cream or dust with confectioner’s sugar for an extra treat.