These brownies are seriously delicious and no one will ever guess they’re gluten free or vegan! This recipe will not fail to please with its lightly crisp but chewy edges and moist, fudgy, melt-in-your mouth texture. Then there’s that gorgeous crisp crackly crust…oh my goodness, it’s so good!
A wonderful depth of flavour is achieved by using a combination of cocoa powder and melted chocolate, with the coconut cream adding an extra richness to these brownies. Some of you may think there is quite a lot of sugar in this recipe (1½ cups). However, the sugar not only sweetens, but it also creates that super fudgy, soft and gooey texture. The light Muscovado sugar also imparts a subtle caramel flavour, but if you can’t find it, you could use light brown sugar instead.
Instead of using eggs for these brownies, I’ve used a combination of black bean aquafaba and ground flax meal. You could also use chickpea or cannellini bean aquafaba in this recipe too. If you haven’t heard of aquafaba before, it is the liquid from a can of beans. It’s a fabulous egg-replacing ingredient, as the aquafaba mimics the proteins in egg whites. It you wanted to learn more I have found this website very interesting and informative.
The best way of cutting the brownies is by using a large hot sharp knife. I pour boiling water into a tall cylinder container and dip the knife in it, before wiping the blade dry before use. Because they’re very moist and fudgy, some of the brownie will stick to the knife, but the hot blade will help keep it to a minimum. Just make one swift cut through the brownie each time, before returning your knife to the hot water between cuts. Then wipe the knife clean again, before making the next cut.
For accurate cup measurements, I sift cocoa powder and potato starch first before measuring. All cup measurements are firmly packed.
Makes 16 pieces
Vegan Egg Substitute
2 tablespoons (30ml) ground flax meal
90ml (6 tablespoons) warm black bean or chickpea aquafaba
70g (2.5 ounces or ½ cup plus 2 tablespoons) almond meal/flour
52g (1.8 ounces or ⅓ cup plus 1 tablespoon) superfine white rice flour
40g (1.4 ounces or ½ cup) cocoa powder
39g (1.4 ounces or 3 tablespoons plus ½ tablespoon) potato starch
36g (1.3 ounces or ¼ cup plus ½ tablespoon) tapioca starch
21g (0.7 ounces or 3 tablespoons) corn starch
¼ teaspoon (1.25ml) ground psyllium husks
¼ teaspoon (1.25ml) baking powder
¼ teaspoon (1.25ml) xanthan gum
¼ teaspoon (1.25ml) salt
77g (2.7 ounces or ⅓ cup) gluten and dairy free butter
60ml (¼ cup) chilled coconut cream, you want the thickened cream from the top of the tin
75g (2.6 ounces) dark chocolate (min 70%)
75g (2.6 ounces) milk chocolate (I use this brand)
88g (3.1 ounces or ½ cup) light muscovado sugar or light brown sugar
144g (5.1 ounces or 1 cup) golden/raw caster sugar or superfine white sugar
1½ teaspoons (7.5ml) pure vanilla extract
First, combine the flax meal and aquafaba, stirring until well combined. Set it to one side for 1 hour, it will thicken as it sits.
Preheat the oven to 170C, then grease and line the base and the sides of a 20cm (8 inch) square baking pan, lightly grease the bottom of the baking paper too.
Sift all the dry ingredients together and set aside.
In a heatproof bowl, add the butter and chilled coconut cream, together with the dark and milk chocolates. Now place the bowl over a gently simmering pan of water, making sure the bowl doesn’t touch the water. Once the chocolate is melted, and everything is well combined, take the pan off the heat, but still leave the bowl over the pan. Next, add the caster and muscovado sugars, then stir until well combined. Keep stirring until the chocolate has a glossy sheen to it. Next, add the flax mixture and vanilla extract, stirring until well combined.
Make a well in the centre of the dry ingredients, before pouring in the chocolate mixture. Stir until well combined and the mixture is very thick.
Pour the brownie mixture into the prepared pan, spread it into the corners and smooth over the surface.
Bake for approximately 30-33 minutes and allow it to cool in the pan completely, before cutting it.
Slice the brownies using a hot sharp knife, dipping and wiping the blade clean between each cut. Slice 4 rows down and then 4 across to make 16 pieces.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 325F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8