The best vegan brownies with a secret ingredient. These fudgy brownies are vegan, gluten-free, grain-free, egg-free, chocolatey, moist, rich, low in fat, healthy-ish, easy to make, and super delicious!
Add the wet ingredients to the dry ingredients and stir until the mixture is combined. If the batter is too thick add a splash of plant-based milk. If it's too runny add a tbsp of coconut flour.
Line a baking pan with parchment paper or grease it with a little bit of coconut oil. My mold measures 7 x 11 inches (18 x 28 cm).
Bake in the oven at 390 degrees F (200 degrees C) for about 50 minutes (it can take longer, depending on your oven and the mold you use) or until a toothpick comes out almost clean (can still be sticky but not liquid). Check after 40 minutes with a toothpick. Don't overcook the brownies!
To make the chocolate glaze, simply put all ingredients to a small bowl and stir well with a whisk. Pour the cream on top of the brownies once they cooled down. Enjoy! PS: They taste even better on day 2!
You can use 1/2 cup (100 g) of brown sugar instead of coconut sugar.
You shouldn't replace the coconut flour as it's unique and very absorbent. However, if you really want to use a different flour (like almond flour) then use at least 1/2 cup more of it but I highly recommend to use coconut flour.