I recently experimented with a recipe that led me to create some truly Fudgy Vegan Brownies. I mixed gluten free all-purpose flour with unsweetened cocoa powder, organic cane sugar and melted coconut oil, adding unsweetened applesauce and vanilla extract as well. The rich, shiny finish took me by surprise.

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I’ve been experimenting in the kitchen lately and stumbled across these fudgy vegan brownies that totally blew my mind. You wouldn’t believe that they’re vegan and gluten free because they taste so rich and decadent.

I started with a cup of gluten free all-purpose flour and added 1/2 cup unsweetened cocoa powder to give them that deep chocolate flavour. Mixing in a cup of organic cane sugar and 1/3 cup melted coconut oil really brought all the ingredients together.

My secret twist was using 1/2 cup unsweetened applesauce instead of eggs which made them extra moist. I also tossed in a teaspoon of vanilla extract and a pinch of salt along with 1/2 teaspoon of baking soda.

I sometimes add vegan chocolate chips for a fun surprise. These brownies are easy to whip up and the shiny crust on top makes them even more impressive.

If you’re into vegan baking, this recipe is a must try!

Why I Like this Recipe

I love this recipe because I can satisfy my chocolate fix with a treat that’s not only fudgy and super tasty but also healthy since it’s both vegan and gluten free. I also like that its ingredients are simple and natural so I feel good about what I’m eating. I appreciate how easy it is to whip up, even if I’m in a hurry, and the shiny crust on top gives it that extra wow factor.

Man, these vegan brownies are seriously the best ever. I preheated the oven to 350°F and lined my 8×8 baking pan with parchment paper real quick. In one bowl I mixed 1 cup gluten free all purpose flour, 1/2 cup unsweetened cocoa powder, 1 cup organic cane sugar, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Then I took another bowl and combined 1/3 cup melted coconut oil, 1/2 cup unsweetened applesauce, and 1 teaspoon vanilla extract until it was smooth. I poured the wet mix into the dry and stirred until there were no lumps left. If I was feeling extra sweet, I’d fold in 1/2 cup vegan chocolate chips too.

I spread the batter evenly in the pan and popped it into the oven for about 20 to 25 minutes. The top turns into this shiny, almost crispy crust while the inside stays dense and fudgy. I always check with a toothpick and it usually comes out with some moist crumbs. Once it cooled off completely, I cut it into squares and enjoyed every bite. These brownies are so good that sometimes I almost feel guilty eating them, but then I remember theyre vegan and gluten free so it kinda makes up for it.

Ingredients

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Gluten free all-purpose flour: Provides structure and a fiber boost, its a healthy base.
Unsweetened cocoa powder: Rich in antioxidants and gives a deep chocolate flavor.
Organic cane sugar: Adds natural sweetness and essential carbs even if not nutrient dense.
Melted coconut oil: Offers healthy fats with a subtle tropical taste for extra moisture.
Unsweetened applesauce: Keeps brownies fudgy and binds ingredients naturally for extra richness.
Vanilla extract: Adds a warm aromatic hint that ties the dessert together perfectly.

Ingredient Quantities

1 cup gluten free all-purpose flour

1/2 cup unsweetened cocoa powder

1 cup organic cane sugar

1/3 cup melted coconut oil

1/2 cup unsweetened applesauce

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon salt

Optional: 1/2 cup vegan chocolate chips

How to Make this

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1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.

2. In a large bowl, whisk together 1 cup gluten free all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 cup organic cane sugar, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

3. In a separate bowl, mix 1/3 cup melted coconut oil, 1/2 cup unsweetened applesauce, and 1 teaspoon vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients and stir well until there are no lumps.

5. If you’re using them, fold in 1/2 cup vegan chocolate chips gently so they’re evenly distributed.

6. Pour the batter into the prepared baking pan. Make sure the top is even and smooth so that it bakes consistently.

7. Bake in your preheated oven for about 20-25 minutes. The top should form a shiny crust while the inside remains fudgy.

8. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs when done.

9. Remove from the oven and let the brownies cool completely in the pan.

10. Once cooled, cut into squares and enjoy these fudgy vegan brownies that are perfect for any treat!

Equipment Needed

1. Oven (with temperature control so you can preheat to 350°F)
2. 8×8 inch baking pan and a piece of parchment paper to line it
3. One large mixing bowl for the dry ingredients
4. A separate mixing bowl for the wet ingredients
5. A whisk for blending the dry ingredients
6. Measuring cups and spoons for accurately measuring both wet and dry components
7. A spatula or a sturdy spoon to mix the batter
8. A toothpick to check if the brownies are done
9. A knife or cutting tool to slice the brownies into squares

FAQ

Q: Can I use regular all-purpose flour instead of gluten free all-purpose flour?

A: Yeah, you can use regular flour if you dont need it gluten free. It might change the texture a little but overall they still come out fudgy.

Q: How do I know when the brownies are done?

A: The best way is to stick a toothpick in the center. If it comes out with a few moist crumbs then they are ready to be pulled out, otherwise leave 'em in a bit.

Q: Can I toss in nuts or extra chocolate chips?

A: For sure, adding chopped nuts like walnuts or extra vegan chocolate chips gives a nice crunch. Just be careful not to mix too much or it might change the fudgy vibe.

Q: How should these brownies be stored?

A: You can store them in an airtight container at room temp for a couple days, or in the fridge for a little longer keeping them moist and yummy.

Q: Can I tweak the sweetness of these brownies?

A: Yep, if you find them too sweet you can reduce the organic cane sugar a bit. But keep in mind that sugar helps keep them fudgy so dont cut it too much.

Fudgy Vegan Brownies Recipe Substitutions and Variations

Gluten free all-purpose flour: You could use oat or almond flour as an alternative but it might slightly change the texture.
Organic cane sugar: Try switching it with maple syrup or coconut sugar; just be mindful you might need to adjust the liquid in the recipe.
Unsweetened applesauce: Mashed banana works fine too, although it can add a hint of banana flavor.
Melted coconut oil: You may use melted vegan butter or avocado oil instead. It gives a little twist to the taste.

Pro Tips

1. Make sure you sift your dry ingredients before mixing so that you dont end up with creamier clumps in the batter which can mess up your texture.
2. Be careful not to over mix the wet and dry ingredients combined, as too much mixing can make your brownies turn out cakey instead of fudgy.
3. When checking for doneness, use a toothpick but dont overdo it – a few moist crumbs means they are perfect and not overbaked.
4. Let the brownies cool completely in the pan before cutting, ’cause if you cut them too soon they might fall apart and not look as good.