Easy Gluten Free Fudge Brownies
One-bowl gluten free brownies that don’t require any weird ingredients. These brownies are fudgy and decadent, thanks to three kinds of chocolate and a secret ingredient you most definitely have at home. Vegan & Gluten Free. <jump to recipe>
We’re lucky to live a block away from one of the best known bakeries in the city. It’s a tempting stop on our way home from weekend errands; but no matter how many times we visit, I still get overwhelmed each and every time I walk in the door. There are baked goods heaped on plates, stacked on cake stands and laid out in boxes - covering literally every surface from the entrance to the checkout. For someone who usually wants to try one of everything, ordering can feel impossible.
Case in point: On my last visit, they had four types of brownies. FOUR! I leaned over glass, lowered my voice, and asked “so which brownie is actually the best?”. I hoped the staff member would save me from my misery and point me to the best brownie of them all. But, this was not the case. After getting the runaround (“they’re all the best!!!”, she said), I aborted the mission and settled on a savory muffin instead. But later on, I still couldn’t shake the idea of chocolate brownies out of my head, so I had to make a batch at home…
...fast forward one week, and I’ve now eaten so many brownies that I’ve stopped counting. But on the bright side, I landed on some deliciously fudgy brownies that made it all worth it. The brownies are both vegan and gluten free. And it’s not the kind of gluten free recipe that requires you to go out and buy a bunch of wacky ingredients - or hope that miraculously your store-bought flour blend will work out exactly how the recipe was tested (rarely ever does). Nope, these brownies use pretty simple, whole ingredients. No weird gums or additives required. And to save on cleanup, you’ll only need one bowl (or technically a pot, but you get the point).
In other words, you should be making these brownies right now. They’re rich and decadent thanks to three types of chocolate: melted chocolate, cocoa powder and chocolate chunks. The combination makes them uber chocolat-y, which is kind of the point of brownies, no?!
To elevate the chocolate flavor even further, the "secret" ingredient is strongly brewed coffee. Coffee and chocolate are a natural pairing. And while these brownies don’t taste like coffee, the addition really helps round out the flavors in a subtle way. We often have some leftover cold coffee sitting around after we make a batch, so it’s an easy way to use it up without wasting it. Otherwise, simply brew about a tablespoon of coffee grounds in one cup of hot water. Let it steep and cool down slightly, then use in the recipe. If you’re avoiding coffee, you can substitute with an equal amount of nutmilk, but if you can, I highly recommend going the coffee route. You won’t look back.
EASY GLUTEN FREE BROWNIES
MAKES 16 BROWNIES - VEGAN, GLUTEN FREE
7 oz / 200g semi-sweet chocolate, divided use*
6 tablespoons grapeseed oil (or other neutral oil)**
3 tablespoons ground flax
3/4 cup coconut sugar
1 cup strongly brewed coffee***
1 cup oat flour (110 g)****
1/2 cup + 2 tablespoons almond flour (75 g)
1/4 cup cocoa powder (28 g)
2 tablespoons arrowroot powder (20g)*****
3/4 teaspoon salt
1/4 teaspoon baking powder
Preheat oven to 350°F. Line a 8”x8” baking pan (ideally one with a removable bottom) with parchment paper. Give your chocolate a rough chop.
Add half the chopped chocolate (100g) to a large pot, alongside grapeseed oil and ground flax. On the lowest possible heat, begin to melt chocolate, whisking regularly. When the chocolate is half way melted, add coconut sugar. Whisk until the mixture loosens again and the chocolate is fully melted. Slowly pour in coffee, whisking vigorously until smooth and silky (approximately 30 seconds). Remove from heat.
Add oat flour, almond flour and cocoa powder, whisking until fully combined and no lumps remain. Add arrowroot powder, salt and baking powder. Whisk vigorously until well incorporated. Then, stir in the remaining chopped chocolate. Transfer mixture to parchment lined baking pan.
Bake for 22-25 minutes, or until a toothpick comes out clean from center of pan (note: we bake ours for 23 minutes). Allow the brownies to cool for at least 30 minutes, prior to gently lifting them from the pan. Slice into 16 squares.
-*Recipe was developed with the sweetness of a semi-sweet chocolate in mind (50-65%). Ensure chocolate is dairy-free, if desired.
-**Can be substituted with other neutral liquid oil (e.g. sunflower, canola, etc.)
-***To make just enough coffee for this recipe, brew 1 tablespoon ground coffee beans with 1 cup of hot water. Strain out grounds before using. Coffee should be room temperature (or slightly warm), but not extremely hot or cold. If avoiding coffee, can be substituted with room-temperature nutmilk.
-****Oat flour can be made at home by blending rolled oats in a high speed blender. It can also be made in a food processor, but we find a blender does a better job milling it into a fine powder.
-*****Can be substituted with cornstarch instead.
-For the cover photo, we used powdered coconut milk to sprinkle the tops (instead of powdered sugar). Although, we find that these brownies truly don't need any garnish. If you do wish to sprinkle the tops, it's best done immediately before serving.