I realize that not too long ago I posted a recipe for brownies, & now I am sharing yet another one.
(This time one that is NOT lightened up, & uses coconut oil in both the brownie & the frosting.)
Based on the frequency & rate at which I churn up variations of THE BROWNIE, you may think that is ALL I eat.
While I readily admit I will take any manner of chocolate delight just about any time of day (including after breakfast*), I assure you most of my food is generally rather predictable & responsible. (What I usually eat can be found, here.) After all, I do have to be careful with sugar, but I do indulge every now & then, especially for things like one of my favorite brother-in-law’s birthdays (& it’s even better when I have the honor of making the cake!).
The reason I have yet another vegan gluten free brownie recipe** to share with you?
I can blame it on my sister.
I am staying at her house. I volunteered to make a chocolate cake for her husband’s birthday. Once I was elbow deep in melting chocolate & sifting flours though, I realized she was OUT of baking powder. Oops. Kind of an essential ingredient, ya know?
But in classic go-with-the-flow fashion I convinced myself that if there was enough fat & sugar in the recipe no one would notice the cake was flat.
Which is true, no one noticed the cake was flat not because it tasted so good (which that did), but because they thought they were brownies.
VEGAN GLUTEN FREE BROWNIES COCONUT OIL
But come to think of it, I would take brownies, over chocolate cake any day. Even for a birthday (my brother-in-law didn’t complain). Especially if they’re frosted like these bad boys. Not with icky hydrogenated oil based frosting mind you, but with a coconut oil based frosting, which I assure you tastes far better & surprisingly doesn’t tastes too coconut-y (as long as you get a quality brand, like Nutiva).
*These brownies are particularly good after a day in the fridge. Heck, who am I kidding, they are good hot, cold, or any other way.
**Yes I realize there are about 1,459,672 vegan gluten free brownie recipes on the internet these days. Yet, despite knowing this I am compelled to add yet another one to the collective basket because THIS RECIPE IS FREAKIN’ GOOD, if I do say so myself.
- 1¾ c. oat flour
- ¾ c. brown rice flour
- ½ c. unsweetened cocoa powder
- 2 tsp. baking soda
- 1 tsp. salt
- 3 TBS. chia seeds + ⅔ c. water
- 2 c. evaporated cane juice OR sugar
- 1 TBS. apple cider vinegar
- 1 c. chocolate non-dairy milk (almond, soy, or coconut) OR vanilla/plain
- ½ c. melted coconut oil
- 1 c. chocolate chips
- ¾ c. boiling water
- For the frosting: ½ c. unsweetened cocoa powder, 3 c. powdered sugar, ½ c. semi-solid coconut oil (NOT melted!)
- The beauty of these brownies is that because of the triple layer of chocolate (chips, cocoa powder, & chocolate milk), you've got a brownie that is rich & indulgent. Perfect for that special someone who LOVES chocolate! Like all of my recipes, this makes A LOT. I'm baking for a small army, after all. If that's not you, feel free to halve the recipe & use a 9" x 9" Pyrex pan instead of a 13" x 9".
- First, pre-heat your oven to 350 F. You'll also want to lightly grease a 13" x 9" Pyrex pan.
- Next, let's talk flours. I make my flour in my trusty Blendtec. If you don't have one of these, you can make your oat flour from old fashioned rolled oats in a food processor using the S-blade (just be sure to sift the flour afterward) & use storebought rice flour (most likely white rice flour, since I haven't seen brown rice flour for sale, though I'm sure it does exist...somewhere.)
- Now that you have your flours, sift with the cocoa powder, salt, & baking soda in a large bowl. Set aside.
- In a small bowl or cup, whisk chia seed in ⅔ c. water. Let stand for at least 10 minutes to thicken.
- In a small saucepan, bring 1-2 cups water to boil. Place a small ceramic bowl over the saucepan (one that is big enough that it doesn't just fall into the pan). Lower the heat to medium & add 1 cup chocolate chips to the bowl. Stir every minute or so with a wooden spoon or spatula, or until chocolate is melted. You don't want to rush this process by turning up the heat, so just be patient & don't over-stir. It WILL melt. Once melted, remove bowl from heat.
- In a standing mixer (or by hand), pour melted coconut oil, milk, & chia seed mixture. Mix on low for 30 seconds. Add sugar & mix on low for 1 minute, or until smooth. Add chocolate & mix for an additional 30 seconds. Stir in vinegar & boiling water. Mix for an additional 30 seconds.
- Add flour mixture to wet ingredients & mix until smooth. Batter will be thin, but don't worry, it will all work out.
- Pour batter into pan & bake for 30-35 minutes.
- While brownies are baking, make your frosting.
- The best way to make your frosting is in a standing mixer, like a kitchenaid or a food processor with the S-blade. Place coconut oil (semi-solid/room temperature, NOT melted), cocoa powder, & powdered sugar in mixer. Begin to mix on medium low speed. Add milk slowly. Beat just until smooth & fluffy (don't overmix or it will become runny, but will harden up when you put it in the fridge).
- Remove from oven & let cool completely before frosting (or you can frost while warm, but note that it will melt the frosting). Once frosted, cut into 24 squares.
Want more chocolate goodness?
Other bring joy gluten-free vegan brownie recipes you might want to check out:
- lightened up pecan brownies {RECIPE}
- double chocolate peppermint brownies {RECIPE}
- black forest raspberry brownies w/ chocolate glaze {RECIPE}
Other bring joy lightened up gluten-free vegan desserts you might want to check out:
- lightened up chewy chocolate cookies {RECIPE}
- lightened up peanut butter & banana oatmeal cookies {RECIPE}
Also, for more lightened up vegan + gluten-free recipes, check out my slim + slender recipe index & for even more whole foods, vegan & gluten-free, recipes, check out my FREE recipe index, here.
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