Nutty Vegan Brownies
Vegan • Gluten-Free • Soy-Free
This certainly isn’t the first brownie recipe to grace the pages of this site. And to be fair there are healthier brownie recipes on here such as my Healthy Black Bean Brownies, Coconut Butter Fudge Brownies, and Turtle Brownies with Date Caramel. And while this isn’t what I would consider a “health treat” it does have all of the appeal of bakery style brownies. Loaded with dark chocolate and nuts, and completely seductive with its intense flavor and its gooey goodness.
Odd how gooey is such a desired trait in brownies, yet quite repulsive anywhere else. The texture is achieved in a couple of different ways. The first is by using a mixture of melted chocolate in the batter as well as whole chocolate chips. The melted chocolate creates a slightly thicker batter that sets up with a fudge like consistency after its been baked. The whole chocolate chips provide an extra burst of intense chocolate flavor. The salted nuts help off set the sweetness.
If you’re tempted to reduce of skimp on the sugar, know that doing so will affect the density and texture of the brownies. Believe me, I’ve tried…. and had to subject my friends and family to tray upon tray of brownies. Its a hard life. The other secret to the melt in your mouth texture – you know, the kind where it’s so chocolatey that you can’t speak – is the use of chickpea flour. It melts into the batter and provides a texture that is hard to beat. If you’re concerned about chickpea flavor, don’t worry there isn’t any. Chickpea flour has a really strong flavor when its raw, and for that reason I would strongly advise against tasting the batter or licking the bowl. Also something I had to learn the hard way… But once its cooked, the flavor of the chickpea flour is undetectable.
If you’re looking for a vegan, gluten-free brownie recipe to wow your friends, or to contribute to a bake sale or potluck, this is it.
- 1 ¼ cups brewed coffee
- 1 ½ chocolate chips (or chopped chocolate), divided
- 2 ½ cups sugar
- 1 cup unsweetened cocoa powder
- 1 ½ teaspoons kosher salt
- ½ cup canola oil, or melted coconut oil
- 1 tablespoon vanilla extract
- 1 ½ cups gluten-free flour
- 1 cup chickpea flour
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1 cup mixed salted nuts, chopped
- Preheat oven to 350°F.
- Grease a 9×13-inch pan and line with parchment paper, and set aside.
- In a heat proof bowl (or double boiler) combine ½ cup chocolate chips, and the brewed coffee. Set over a pan of simmering water and heat until melted and combined. *See notes.
- In a large bowl combine the dry ingredients and whisk to combine.
- Create a well in the center of the dry ingredients and add the oil, coffee mixture, and vanilla. Mix until the batter is smooth and free from lumps.
- Fold in half of the remaining chocolate chip and half of the chopped nuts, reserving the remainder for topping.
- Spoon the batter into the prepared pan, using the back of a spoon or spatula to push it into the corners and smooth the top.
- Scatter the remaining nuts and chocolate chips over the top.
- Bake in the center of the oven for 45 minutes, until the edges are beginning to pull away from pan.
- Allow the brownies to cool in the pan completely before removing and cutting. For best results, chill the the brownies prior to slicing.
- Brownies will keep in an airtight container in the fridge for up to 4 days, or in the freezer for up to a month.
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