One-bowl vegan-friendly brownies (gluten-free). These delicious brownies are super easy to make! With a fudgy texture and full of toasted walnuts for an extra crunch, you can make this healthier version of brownies with simple ingredients in just a few minutes!
Prep time: 5mins | Cook time: 25mins | Yield: 9 servings
Step-by-Step Video Recipe:
Written Recipe:
One-Bowl Vegan-Friendly Brownies (Gluten-Free)
One-bowl vegan-friendly brownies (gluten-free). These delicious brownies are super easy to make! With a fudgy texture and full of toasted walnuts for an extra crunch, you can make this healthier version of brownies with simple ingredients in just a few minutes!
Ingredients
- 150g (about 1 cup) Semi-sweet chocolate (you can use dairy-free chocolate)
- 1/4 cup (55g) Unsalted butter or Coconut oil
- 2/3 cup (160g) Milk or Plant-based milk at room temperature
- 2/3 cup (135g) White or brown sugar or coconut sugar (see note 1)
- 1 tsp (5g) Vanilla extract
- 1 cup (100g) Oat flour (see note 2 for plain flour)
- 1/4 cup (22g) Unsweetened cocoa powder
- A pinch of salt
- 1/2 cup (50g) Toasted walnuts, chopped (optional)
- About 2 Tbsp Chocolate chips (optional)
Instructions
- Line an 8-in (20cm) square pan with parchment paper. Set it aside.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the brownies.
- Combine the chocolate and butter in a medium bowl. Melt using a double boiler or microwave in 30-second intervals, stirring until smooth.
- Add the milk, sugar, and vanilla. Whisk until well combined using a wire whisk.
- Sift the oat flour, cocoa powder, and salt over the mixture. Whisk until just combined.
- Stir in the walnuts.
- Pour the batter into the prepared pan, sprinkle some chocolate chips on top, and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Refrigerate for at least 2 hours before cutting into squares.
- Keep the brownies refrigerated and remove them from the fridge about 10 minutes before serving.
- You can store them in an airtight container at room temperature for up to 5 days.
Notes
Note 1: If using dark chocolate with 60-80% cocoa solids, I recommend raising the amount of sugar to 1 cup (200g).
Note 2: You can use 3/4 cup (90g) of plain flour instead of oat flour.Â
