Cooking Class Fudgy Brownies

Cooking Class 2023 (Vegan Gluten-Free)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees F (176 C) and lightly grease an 8×8-inch (or similar size // adjust number/size of pan if altering batch size) baking dish with coconut oil, then line with parchment paper (the oil helps the parchment paper stick to the sides).

Step 2

Prepare flax eggs in a small mixing bowl by combining flaxseed meal and water. Set aside.

Step 3

To a large mixing bowl add melted vegan butter or coconut oil, coconut sugar, maple syrup, and vanilla extract. Stir with a spatula rather than a whisk as you merge each ingredient to keep it smooth and combined. Don't overwork the mixture as the oil will separate from the sugar until other ingredients are added.

Step 4

Add flax eggs and whisk a few times, pressing with a spatula any lumps that have formed. Do not over-whisk the mixture. This is now the base of your fudgy center. Once it is all combined, add baking powder, sea salt, and cocoa powder and stir with a spatula until smooth and it forms into a wet batter. This is still a thick liquid.

Step 5

Add gluten-free flour blend and almond meal and fold with a spatula until just mixed. If still lumpy use a wooden spoon to press the flour into the mixture. Now you have your thick fudgy batter. Then add desired add-ins (optional), such as vegan chocolate chips or nuts.

Step 6

Add the batter to the prepared baking dish and spread into an even layer with a rubber spatula. Add a few additional toppings if desired, such as chocolate chips and nuts (optional).

Step 7

Bake for 17-22 minutes, or until the edges appear dry and slightly fluffy and the center is no longer wet or sticky.

Step 8

Remove from oven and let cool in the pan for at least 10 minutes, preferably 45 minutes – 1 hour (the longer they cool, the less tender they will be). Then gently lift out of pan and use a sharp knife to cut into desired number of squares (I went for 9 // amount as original recipe is written // adjust if altering batch size).

Step 9

These are delicious on their own, but would also be great paired with Coconut Whipped Cream or Vanilla Bean Coconut Ice Cream!

Step 10

Store completely cooled leftovers in an airtight container at room temperature up to a few days. Will keep in the freezer up to 1 month.

Step 11

For Air Fryer 160C 25 mins

Step 12

*If you aren’t gluten-free, sub unbleached all-purpose flour for the gluten-free flour blend. Note: I haven’t tested it this way and cannot guarantee the results. *If you can’t have almonds, try subbing another nut/seed meal, such as walnut or hazelnut, or ground sunflower seeds. *Nutrition information is a rough estimate.