Chocoholic Brownies (plant-based, gluten-free)
Some days you just need a good fudgy brownie to hit the spot. This recipe is made without dairy, eggs, or wheat, and is arguably more satisfying than a traditional non-vegan brownie – everyone here gobbles these plant-based brownies up with gusto. It’s also super quick to throw together for a serious chocolate emergency.I don’t eat chocolate anymore, but my family still does. (I really enjoy the lack of headaches better than the taste of chocolate now.)When I did eat chocolate, sometimes it was a LOT – I remember many days when nothing was going right and a bowl of brownie batter was all I could deal with. For those kinds of days, Michael J. Fox has some wise words that were passed along to me by the sweetest soul: for every bad thing that happens, good things happen.Whatever situation you’re in is temporary (not permanent), there are probably still some good parts of your life (it’s not pervasive), and it’s probably not even about you at all (not personal).In your darkest hours before the dawn, there are still people who love you. I love you. And maybe for this moment, chocolate loves you too. 🙂
- ½ cup melted vegan butter or margarine
- 1 ½ cups coconut sugar or brown sugar
- ⅓ cup soy milk or other plant based milk
- 3 tsp vanilla extract
- 1 cup gluten-free flour (see Notes below)
- ¾ cup cocoa
- ¾ tsp baking powder
- ¼ tsp salt
- 1 cup dairy-free chocolate chunks
- In a small bowl, mix the melted margarine and coconut sugar together until it turns into a thick cream. Stir in the soy milk and vanilla.
- In a larger bowl, mix together the flour, cocoa powder, baking powder, salt, and chocolate chips. Then pour the liquid mix into the dry mix and stir until thoroughly combined.
- Pour the brownie batter into a greased 8×8″ glass pan, being careful not to eat too much of it en route. Bake at 350F for 25 minutes, then remove from the oven. Drink in the fresh-from-the-oven smell and appreciate life. See how long you can let the plant-based brownies cool before you dive in and start indulging. Happy chocolate enjoyment!
Notes For the gluten-free flour, you can use a store-bought blend, or mix your own flours. For this recipe, I used 1/4 cup brown rice flour, 1/4 cup buckwheat flour, 1/4 cup almond flour, and 1/4 cup tapioca flour. Did you make this? Please let me know by tagging @maitricooks on Instagram and leave a rating in the comments below. Happy cooking, and lots of love! ❤️🤗🙏
10 thoughts on “Chocoholic Brownies (plant-based, gluten-free)”
Facebook comment from Sophie: They look amazing!
@Sophie Thank you! My husband took the photo – he’s a much better photographer than I am 😂
Facebook comment from Jennifer: ❤️❤️❤️❤️❤️‼️
@Jennifer Thanks so much for the love!! ❤🥰🙏
Instagram comment from @theveganchefschool: 😍😍😍
@theveganchefschool Thank you, Chef Day! Not as nutritious as your protein brownies, but very tasty! 🥰❤️
Instagram comment from @terrywadethompson: Ooooooh
@terrywadethompson Thanks Terry, glad you like them! 😍
100 stars from the family! 🙂
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