Description
Super fluffy and decadent vegan brownies that are also guilt-free! This recipe is free of gluten- oil- and refined-sugar plus super easy to make!
Ingredients
Liquid
- 1 cup pitted medjool dates, packed
- 1/2 cup applesauce
- 1/2 cup pure maple syrup
- 3 tablespoons coconut butter (or any nut butter of choice)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
Dry
- 1 cup Bob’s Red Mill Gluten-free Flour*
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Aquafaba Mix
- ½ cup aquafaba (chickpea brine aka liquid from canned chickpeas)
- ¼ teaspoon cream of tartar
Toppings, such as:
- Goji berries (be sure to rehydrate before baking)
- Crushed walnuts
- Coconut flakes
- Cacao nibs
- Almond butter (after baking)
Instructions
- Preheat oven to 350F and line an 8” x 8” pan with parchment paper.
- In a medium sized bowl, sift together the flour and cocoa powder, then add in the remaining dry ingredients.
- In the food processor, add in the liquid ingredients and process until smooth. Pour the wet ingredients into the dry ingredients, being sure not to overmix.
- In a separate large bowl, add the aquafaba and cream of tartar and whip with a hand mixer or a standing mixer on medium speed for 5 minutes. Increase the speed to medium-high and whip for another 5-8 minutes, or until firm peaks form. Gently fold the aquafaba mixture into the batter, being careful not to over mix it so it remains fluffy.
- Spoon batter into the prepared pan and gently smooth out the top with a spatula. Add toppings of choice, and bake for 33-35 mins, or until a toothpick comes out clean.
- Allow the brownies to cool completely before slicing, then dig in!
Notes
- Keep in a sealed container for up to 3 days.
- If coconut butter is unavailable, you can try and sub in a full fat nut or seed butter instead. I have not yet tested out this substitution but I think it will have similar results!
- If this gluten-free flour is unavailable, you can try using unbleached all purpose flour.
- Prep Time: 18 minutes
- Cook Time: 33 minutes
- Category: Dessert, Baked Goods
- Cuisine: Vegan
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Is there a ratio difference if I don’t want to use gluten free flour? Would it be just 1 cup of regular flour?
You can sub in unbleached all purpose flour 1:1 with this flour! 🙂
I really want to experiment with aquafaba! It would be so cool if aquafaba was sold as a separate product as well, so not everyone has to buy chickpeas! I think it has to be used more widely for that to happen, though! Also, these brownies look fabulously delicious! I can’t believe they don’t have refined sugar!
Yes I definitely think it is coming soon! Thanks Cassie 🙂
These look absolutely LUSCIOUS and I have some aquafaba that needs to get used…perfect timing!
YES!! I hope you love them 🙂
Could I use regular flour instead of gluten free? Also, if I subbed coconut butter with a nut butter would that work?
You can sub in a full fat nut or seed butter and unbleached all purpose flour. I have not yet tested out this substitution but I think it will have similar results!
Oh wow, these look truly amazing. I wish I could bake like this!
http://www.jennyrosee.com
I hope you can try this out! 🙂
Aquafaba is magical! Those brownies look amazing!
Thanks Linda! 🙂
These brownies are amazing!! So fluffy and perfectly sweet! I used whole wheat flour / all purpose flour instead of gluten-free flour and almond butter / tahini instead of the coconut butter. Also I added some almonds and chocolate chips. Thanks for the recipe Jasmine! 🙂
★★★★★
Aquafaba is the best! So many amazing things we can make 🙂
It is so amazing how versatile it is, and it’s just bean brine!
Oh yes! I love the toppings to add even more texture! I am a brownie-o-holic!
Brownie-o-holic is a great and very fitting term 😛
They really do look fluffy! And nice and chocolaty!
Thanks Amy 🙂
We don’t have bob red mills gluten free flour in Denmark. What else would you recommend?:)
Hi Christina 🙂 You can sub in unbleached all purpose flour 1:1 with this flour and it should yield similar results!
[…] and I both get tired of our mundane breakfast routines. And I’m thinking about trying these brownies for work next week — they’re gluten-free, vegan, and made with maple syrup instead of […]
I used one tablespoon peanut butter and two tablespoons almond butter instead of the coconut butter and they turned out great! They have a texture closer to cake than brownies but are still very tasty 🙂
★★★★★
Yay thanks for sharing!
Can this be frozen when made?
Yes, they can be frozen after they are cooked and cooled! 🙂
These brownies are amazing!! So fluffy and perfectly sweet! I used whole wheat flour / all purpose flour instead of gluten-free flour and almond butter / tahini instead of the coconut butter. Also I added some almonds and chocolate chips. Thanks for the recipe Jasmine! 🙂
★★★★★