Eggless Brownies (Gluten Free, Vegan)
User Reviews
5
Eggless Brownies (Gluten Free, Vegan)
Description
The recipe begins with making flax eggs as an egg replacement and melting coconut oil with ¼ cup dark chocolate chips for a rich base. Mixed with creamy nut butter, maple syrup, and vanilla extract, the batter has a dense texture. Almond flour, cocoa powder, and baking soda provide structure and chocolate flavor, with additional dark chocolate chips folded in for pockets of melted chocolate. Baking 18 to 21 minutes ensures the center sets without dryness.
Resulting brownies are gluten-free and vegan, with a texture that is fudgy when chilled and more cake-like at room temperature. They offer rich chocolate and nut butter flavors balanced with maple sweetness. The recipe yields brownies suitable for dairy-free and egg-free diets, aligning with vegan and gluten-free needs.
For best results, use ground flaxseed and creamy almond or cashew nut butter with minimal additives. Cool brownies completely before slicing to maintain structure. Storage is flexible: keep at room temperature up to 4 days or refrigerate up to 6 days. Avoid overbaking to prevent dryness.
Ingredients
- 2 tbsp Flaxseed
- 5 tbsp water
- ¼ cup dark chocolate chips
- 3 tbsp coconut oil
- ½ cup nut butter see note, creamy
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- ⅓ cup almond flour
- ⅓ cup cocoa powder
- 1 tsp baking soda
- ⅔ cup dark chocolate chips
Instructions
- First, make flax eggs. Combine flaxseed and water in a small bowl. Stir to combine. Allow this mixture to sit for 15 minutes to thicken.
- Preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch baking pan with parchment paper.
- In a microwave safe bowl, melt coconut oil. Stir in ¼ cup dark chocolate chips. Stir until smooth and creamy.
- Pour melted chocolate mixture into mixing bowl. Stir in creamy nut butter, maple syrup and vanilla extract.
- Once combined, add almond flour, cocoa powder and baking soda. Stir to combine.
- Fold in remaining dark chocolate chips.
- Pour batter into lined baking pan.
- Bake for 18 to 21 minutes or until a toothpick inserted comes out clean.
- Finally, allow brownies to cool completely before slicing and serving.
Notes
- Use ground flaxseed for making flax eggs; substitutes may yield different texture.
- Choose creamy almond or cashew butter with just nuts and salt to keep flavor consistent.
- Select vegan dark chocolate chips for adherence to vegan dietary needs.
- Cool brownies fully before slicing to maintain fudgy texture.
- Store covered at room temperature for up to 4 days or refrigerate up to 6 days.
- Room temperature brownies are more cake-like; chilling makes them fudgier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9brownies
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 1mg | 0% |
| Sodium | 210mg | 9% |
| Potassium | 296mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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