In my opinion, these brownies are a very close second to the brownies I make with dairy-based butter and milk, and I definitely recommend you try them out. If you don’t have any vegan or gluten-free flour on hand, you can always use a mix of gluten-free flour and regular flour. Just keep in mind that the brownies will be denser than the ones I made with the regular flour.
To make the fudgy brownies, I used these ingredients:
- 1 1/2 cups gluten-free flour blend (I used Bob’s Red Mill)
- 1/2 cup pecans
- 1/2 cup dark chocolate chips
- 1/2 cup coconut oil
- 1/2 cup cane sugar
- 1/2 cup coconut sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup water
Preheat oven to 350 degrees. Grease an 8×8 pan and set it aside.
In a blender, combine the flour, pecans, dark chocolate chips, and coconut oil. Blend until smooth. In a medium bowl, whisk together the sugar, cocoa powder, baking powder, baking soda, salt, and vanilla. Add the sugar mixture to the blender and blend until smooth. Add the water and blend until smooth. Pour the batter into the prepared pan and bake for 25 to 30 minutes.
Remove from the oven and let cool. Cut the brownies into 16 squares and enjoy!