Ooey, gooey brownies comin’ at ya! I can’t tell you how many times I have made a batch of brownies and only wanting one thing. Fudgy brownies. No cakey. No dry brownies for this girl. I like them dense and oh so chocolatey!
These gluten free vegan brownies are double the chocolate and sink your teeth in delicious. I’ve made these brownies with coconut oil before, but for now I’m in favor of using the melted non-hydrogenated shortening. It gives just the right texture. I’ve made you the easiest, fudgiest brownies around. Little bits of mini chocolate chips throughout, just kicks that chocolate factor up a notch. My husband prefers these with a giant scoop of vanilla ice cream. I’m in full support of this combination.
Grab a big mixing bowl and turn that oven on. You’re making the best fudgy brownies. It’s time to get baking!
gluten free vegan fudgy brownies
makes 9-12 brownies
- 1 cup Sarah’s gluten free flour blend
- 1/2 cup cocoa powder
- 1/2 brown sugar
- 1/2 cup cane sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3/4 cup hot water
- 1/3 cup Spectrum organic non-hydrogenated shortening, melted
- 2 teaspoons pure vanilla extract
- 1/2 cup dairy free mini chocolate chips
Preheat oven to 325 degrees. Prepare 8×8-inch baking dish by lining with parchment paper or spraying with cooking spray. In large mixing bowl, whisk together flour, cocoa powder, brown sugar, sugar, baking powder and salt. Add hot water, melted shortening and vanilla. Mix until just combined. Stir in chocolate chips.
Pour batter into prepared baking dish. Bake brownies for 26-28 minutes, until center is set. Allow to cool in pan for 15-20 minutes. Carefully lift brownies out of pan, using the parchment paper. Cut into squares. Store in air tight container.
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I made these tonight and they are amazing!! Thank you so much for putting brownies back into my life. 3 years of none was well worth the wait!
Thank you, Laura! I’m so glad to hear you are enjoying my recipes!
These are the best gluten free vegan brownies I have ever baked. Maybe the best all around. Amazing recipe! Thank you! I can’t wait to make the chocolate chipcookies next. Xoxo
thank you so much! I’m so glad you enjoyed them 🙂 the chocolate chip cookies are a fave in our house!
So far we’ve tried your gf dinner rolls and these, and I must say I’m really impressed! I want to make the gf transition for me daughter as smooth as possible, and your recipes are really helping me do that! Thank you 🙂
I’m so glad to hear you are enjoying my recipes!
Hi!!! I’m baking your brownies and I was wondering if the batter is supposed to be on the “runny” side? Thanks!
This is my go-to recipe that family and friends request all the time. My question is has anyone doubled the recipe and used a larger pan? If so what size pan and any adjustments to the recipe besides increased baking time? I’m doing some Xmas baking to put in the freezer and if I could find a way to make more of these in one go, it would be great. … or do 2 pans in the oven at once work with/without an adjustment in temperature or baking time?
Thanks Karen
Just tried these and baked them in a 24 mini cupcake/ 2-bite brownie pan. They turned out perfectly with 20 mins baking time. They needed to cool completely (25 mins) so I could get them out without squishing them. I used an almost new nonstick tray and no cooking spray or cupcake liners.