These are the best vegan brownies, and they have a secret ingredient. They are plant-based, gluten-free, grain-free, egg-free, chocolaty, moist, rich, low in fat, pretty healthy, 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 (with an overhang on all sides, for easy removal) or grease it with a little coconut oil. My pan 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 pan you use) or until a toothpick comes out almost clean (it can still be sticky but not wet). Check after 40 minutes with a toothpick. The brownies will still look slightly undercooked but don't worry as they will firm up in the refrigerator.
To make the chocolate glaze, simply put all ingredients to a small bowl and stir well with a whisk. Spread the cream on top of the cooled brownies. Slice into squares with a large, sharp knife. Enjoy!
They taste even better on day 2! Store them covered in the refrigerator for up to 5 days. You can freeze leftovers!
Video Of The Recipe
This blog post was published in January 2017 and has been updated in August 2020 with new helpful information and a video.
You can use 1/2 cup (100 g) of brown sugar or any other granulated sweetener 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 using coconut flour.