The world is lacking PROPER brownies.
No one likes a cake-y brownie. If they did, they would eat chocolate cake! You know?! These Extra Fudgy Vegan Brownies are flourless, gooey and super chocolate-y. I’ve made them 4 times already to get the recipe just right and it is absolute PERFECTION. I mean it.
You are going to FREAK! You may even be mad at me because of how yummy they are. Sorry not sorry!
The key ingredients are melted chocolate and a teeny bit of espresso/coffee. Or maybe even king coffee?!! Yep you could totally make some king coffee brownies. Talk about magical. I prefer the espresso though for that robust taste that really magnifies the chocolate flavor. Are you drooling yet?
One other thing – these decadent brownies could not be easier! Start my making your flax egg and whisking the dry ingredients together. Next you will melt the coconut oil and chocolate together (I use a microwave because I can’t be bothered with another dish) but its totally up to you! Add the almond butter and flax egg to the wet ingredients. Pour over the dry ingredients. Transfer to the parchment-paper lined baking dish and flatten out with your hands. Decorate with extra vegan chocolate chips if you want (I highly recommend 🙂 the bake and devour!
My favorite treat is a frothy king coffee paired with a fudgy brownie. YUMMMMM. Let me know if you make these in the comments!!!Print
The most decadent (and not cake-y) fudgy vegan and gluten free brownies.
2 tablespoons ground flaxseed + 5 tablespoons filtered water
1 1/2 cups almond flour
3/4 cup coconut sugar
1/2 cup raw cacao powder
1 teaspoon ground espresso (or ground coffee)
1/4 teaspoon sea salt
3/4 cup vegan chocolate chips, plus extra for topping
1/3 cup coconut oil
1 tablespoon almond butter
1 teaspoon vanilla
Preheat the oven to 35o degrees F. Line a square baking dish with parchment paper.
In a small bowl, mix the flax and water together to create a “flax egg”. Set aside for 10 minutes.
In a large mixing bowl. whisk together the almond flour, coconut sugar, cacao powder, espresso and sea salt.
In a separate microwave-safe bowl, melt the coconut oil and chocolate chips together in 30 second increments, mixing in between, until fully melted. Stir in the almond butter. Pour over the dry ingredients. Add the flax egg too. Mix brownie batter together until well combined!
Transfer the batter to the lined baking dish. Press down with your hands to flatten. Decorate with some vegan chocolate chips!
Bake for 30 minutes. Let cool for 15. Slice and devour 🙂