Hello, gorgeous. The fudgiest, most chocolatey, BEST Gluten Free Vegan brownies ever. Try to eat just one, I dare you.
Does it seem like I’m posting too many chocolate recipes lately (i.e. Vegan No Bake Brownie Bites, Chewy Chocolate Dipped Sunbutter Cookies)? Is that even possible? (I think I hear a resounding “NO!”). Well, at the risk of making you all choco-holics like myself, I give you: The Best Gluten Free Vegan Brownies!
Kind of seems like a lot to live up to, I know. But after working through most of the carob supply at Whole Foods, I can honestly say that these are truly the best gluten free vegan (and refined sugar free) brownies I’ve ever tasted.
That there on the whisk? That’s the choco frosting that we’re going to slather these fudgy bites of heaven in.
Oh yeah, we don’t take brownies lightly here at Peach and the Cobbler.
I began my brownie quest maybe a month ago, and I don’t think there has been a day where there hasn’t been leftover test brownies in the kitchen.
I KNOW. What a burden.
Actually, there were days where there was more than one batch sitting on the counter and I should have taken them in for my coworkers to sample. But, the thing is, I don’t like to share my creations until they are almost perfect, so we end up having TONS of testers sitting around. Way too much for us to eat.
Which is such a shame. Where does our need for things to be perfect come from? I want the recipes I share with you guys to be amazing, so it makes sense to have as many people as possible test them out, right? I think it’s high time we all free ourselves of the idea of “perfect” and just LET GO. It will be a good thing, promise.
Ok, back to these brownies!
5 reasons I’m calling these The Best Gluten Free Vegan Brownies:
- SUPER fudgy
- Extreme chocolate-flavor without the caffeine
- Silky irresistible chocolate frosting
- Perfect brownie texture
- Gluten free, vegan, & refined sugar free!
These Gluten Free Vegan Brownies are going to become your new go-to brownie recipe, I just know it!
Make em’, eat em’, love em’. You won’t be sorry!
- 2 flax eggs (2 tablespoons flax meal + 5 tablespoons filtered water)
- ¼ cup + 2 tablespoons light flavored olive oil or coconut oil
- ¼ cup maple syrup
- ½ cup unsweetened applesauce
- ¼ cup sunflower seed butter (sub seed/nut butter of choice)
- ¼ cup cocoa butter (melted - find the kind I use here)
- ¼ cup filtered water
- 2 teaspoons vanilla extract
- ¼ cup carob powder (sub cocoa powder)
- 1 cup gluten free flour (see flour blend below or Bob’s Red Mill Gluten Free 1:1 Baking Blend)
- ¼ cup sunflower seed meal (sub almond meal)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup cocoa butter (melted)
- ¼ cup vegan butter (I like Earth Balance, soy free)
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- ¼ cup carob powder (sub cocoa powder)
- 1½ cups brown rice flour
- ½ cup potato starch
- ½ cup white rice flour
- Preheat oven to 350 degrees and line an 8 x 8 baking pan/dish with parchment paper.
- Prepare flax eggs by combining 2 tablespoons flax meal + 5 tablespoons filtered water in a medium sized mixing bowl. Let set for 3-5 minutes.
- Then, add ¼ cup + 2 tablespoons light flavored olive oil or coconut oil, ¼ cup maple syrup, ½ cup unsweetened applesauce, ¼ cup sunflower seed butter, ¼ cup cocoa butter (melted), ¼ cup filtered water, and 2 teaspoons vanilla extract. Whisk to combine.
- Next, add ¼ cup carob powder, 1 cup gluten free flour, ¼ cup sunflower seed meal, ¼ teaspoon baking soda, and ¼ teaspoon salt. Whisk until fully incorporated.
- Pour into prepared pan and bake for 17-20 minutes or until the edges look set and the middle is still a little wet. If you like a less gooey brownie, bake the full 20 minutes.
- Let cool completely.
- While waiting for the brownies to cool, make the frosting by combining ¼ cup cocoa butter (melted), ¼ cup vegan butter, 2 tablespoons maple syrup, and ½ teaspoon vanilla extract. Start mixing with a spoon and switch to a whisk once the vegan butter is broken up a bit.
- Then add ¼ cup carob powder and whisk until fluffy. You can also use a stand or hand held mixer.
- As soon as the brownies are completely cool, spread frosting evenly over the entire surface.
*Prep time does not include cooling time.
*Gluten free flour blend makes more than the recipe calls for. Store remaining flour covered in a cool dry area.
*Be sure to let the brownies cool completely before frosting. If the brownies are still warm, the frosting will melt.
*Leftovers keep for 3-5 days at room temp.
*I’d LOVE to hear how this recipe worked out for you, so please leave a comment below and be sure to take a picture and tag it #peachandthecobbler on Instagram! XOXO