Triple Chocolate Brownies (GF, Vegan Option)

Triple Chocolate Brownies (GF, Vegan option)

The perfect marriage between cakey and fudgy, these gluten free triple chocolate brownies are irresistible!

First off, a few hints to make any brownie recipe even better: 1) use melted chocolate in addition to cocoa powder, 2) Use strong coffee as your liquid, 3) find a recipe that has a high fat to flour ratio, 4) use just as dash of baking powder (anymore and they will be quite cakey). Also – don’t overbake (they will set as they cool), and if you prefer thick brownies use a smaller, deeper pan with less surface area 😉 

In my opinion, these brownies are great straight from the fridge, or extra delightful reheated in the oven for a minute or two. Add a glass of almond milk or scoop of vanilla or PB ice cream for an over-the-top delicious dessert!

Comment your brownie secrets on IG and tag @thenakedfoodlife and #tnfl

GF Triple Chocolate Brownies

Ingredients:

• 1/2 cup chopped dark chocolate
• 1 cup Gluten free flour or oat flour
• 1 cup + 2 tablespoons coconut sugar or brown sugar
• ½ cup dutch cocoa powder
• ½ teaspoon baking powder
• ¾ teaspoon salt
• 1 large egg (or sub a flax egg)
• 1 cup non-dairy milk
• ¼ cup strong coffee
• 1/4 cup neutral olive oil
• 1 teaspoon Vanilla extract
• 3/4 cup dark chocolate chips or additional chopped dark chocolate, for stirring in
• Optional toppings: chopped pecans, cacao nibs, flaky sea salt

Place the chocolate and non-diary milk in a heavy-bottom saucepan and heat over low until chocolate is melted. Stir and set aside too cool slightly.

Mix the flour, cocoa, coconut sugar, baking powder and salt in a large bowl.

In a separate bowl, mix the coffee, oil and egg. Whisk in the melted chocolate mixture.

Stir the wet ingredients into the dry to form a batter. Stir in the chopped chocolate.

Pour into a parchment lined 8×8 or 9×9 pan. I prefer glass.

Bake at 375 for 20 minutes. Reduce temperature to 350 and bake for another 5-10 minutes or until the center is just set. 

Cool to room temperature then cut with a sharp knife. 

Store refrigerated.