ONE-BOWL SUPER INTENSE BROWNIES – Addictive vegan and gluten-free healthy alternative to the classic brownies.
It’s not a secret that I am obsessed with chocolate. Chocolate is always on top of my list when I have to make a dessert. My new challenge was to make a healthier vegan version of the famous brownies.
I am a big big fan of good rich, fudgy intense brownies. But usually they are packed with sugar and have eggs. I wanted to make a healthier alternative without eggs so if they stay gooey, theres no risk of poisoning (yeah salmonella is a thing!)
This one-bowl super intense brownies has very little coconut sugar added and use only healthy pure ingredients. I love the addition of nut butter in this recipe as I think it gives them a very dense and rich texture.
- ¼ cup natural nut butter
- ½ cup coconut sugar
- ⅓ cup nut milk
- ¼ cup + 2 tbsp melted neutral oil
- ¾ cup unsweetened good quality cacao powder
- 1 tsp pure vanilla extract
- ¼ tsp salt
- 2 flax eggs (2 tbsp ground flax + 6 tsp water, whisk together, set for 10 mins)
- ¼ cup + 2 tbsp almond or hazelnut flour
- ½ cup chopped pecans
- ¼ cup vegan chocolate chips or chunks
- Preheat oven to 325°F.
- Line an 8-inch square baking pan with parchment paper.
- In a medium bowl, whisk together almond butter, coconut sugar, milk and oil. Whisk until it looks like a grainy caramel.
- Add cocoa powder carefully, whisking until shiny and smooth and scraping down the sides of the bowl.
- Add in vanilla and salt.
- Add flax eggs, mixing until well incorporated.
- Finally, whisk in the flour. As the batter gets harder to mix, switch to a rubber spatula.
- Add the pecans and chocolate chips/chunks.
- Pour batter into the pan and smooth into an even layer.
- For the topping, sprinkle ½ cup pecans evenly over brownies. Press pecans down.
- Bake for 28-32 minutes. Mine took 30 minutes. Cool for 1 hour.
- Optional: when cooled, place in fridge.
- Slice into 16 squares. Decorate with cocoa nibs