FUDGY BROWNIES USING COCONUT OIL -- VEGAN & GLUTEN FREE
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Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Fudgey brownies made using a blend of oat & brown rice flours, three layers of chocolate, chia seeds, & coconut oil. Vegan & gluten-free.
Ingredients
  • 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!)
Instructions
  1. 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".
  2. First, pre-heat your oven to 350 F. You'll also want to lightly grease a 13" x 9" Pyrex pan.
  3. 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.)
  4. Now that you have your flours, sift with the cocoa powder, salt, & baking soda in a large bowl. Set aside.
  5. In a small bowl or cup, whisk chia seed in ⅔ c. water. Let stand for at least 10 minutes to thicken.
  6. 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.
  7. 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.
  8. Add flour mixture to wet ingredients & mix until smooth. Batter will be thin, but don't worry, it will all work out.
  9. Pour batter into pan & bake for 30-35 minutes.
  10. While brownies are baking, make your frosting.
  11. 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).
  12. 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.
Notes
Additional Nutrition Info: 35 g carbs per serving without frosing, 50 g carbs with frosting
Nutrition Information
Serving size: 1 brownie Calories: 224 without frosting, 331 calories with frosting, 6 WWP points without frosting, 9 WWP points with frosting Fat: 9 g without frosting, 14 g with frosting Sugar: 24 g without frosting, 38 g with frosting Sodium: 98 mg Fiber: 2 g Protein: 2 g
Recipe by bring joy at https://bring-joy.com/2015/07/01/vegan-gluten-free-brownies-coconut-oil