Guilt-Less😇Delites
First I have to say that these Double Chocolate Fudge Brownies are amazingly delicious 😋. I’m not saying “delicious for vegan or gluten-free”. They are genuinely a chocolate lovers dream! Here’s a little gem for all you chocoholics like me. Double Chocolate Fudge Brownies Gluten Free and Vegan!
The first time I tried a recipe I found for gluten-free and vegan brownies, I just made them according to the recipe on the site I happened onto. I just assumed………read recipe, bake according to the directions and they will be fine. What I didn’t know then is that there are a million versions of gluten-free, vegan anything out there on various websites. Not all of them are even edible, no matter what steps you may take to make them yourself.
First of all, it takes a little practice and some scientific knowledge to create good tasting gluten-free recipes. Let me tell you that my first attempt was so bad I couldn’t even get a card-carrying, full on “chocolate is my only food group” devotee to eat one. They were awful. Dry and completely tasteless. This version takes into consideration all my first failures. I promise you that these brownies are super moist and incredibly chololate filled! The only negative is that they are just a bit crumbly, but not at all in a dry way. If you like super moist, rich and fudgey brownies, you’ll love them too.
Why Vegan and Gluten-Free (cuz’ I’m not)
Here’s the deal with me and Gluten-Free and Vegan. I am neither completely gluten-free nor vegan. For one thing, I think it’s great when I can skip out on flour, butter and eggs. I mean, that’s a no-brainer, right? Less animal protein and less straight-to-sugar-flour. In this recipe flour is replaced with chickpeas (garbanzo beans), high in fiber and much lower on the glycemic index.
I’m not a scientist, but I do have to lower my cholesterol and blood sugar. We all do, especially as we get older. The one ingredient that’s so popular in vegan and gluten-free recipes is coconut products, especially oil and full fat coconut milk. I am not a fan of using any type of coconut oil. It’s the highest saturated fat of any of the oils and although it’s supposed to have some health benefits, I just can’t get on board. I use vegetable or olive oil in my baking and cooking.
Enough of my ranting, right…these brownies are supposed to be “guilt-Less” So here goes! These brownies are yummy and they couldn’t be easier.
Double Chocolate Fudge Brownies Gluten Free and Vegan!
As with all my simple desserts, this one starts with dumping all the ingredients into the bowl of your food processor.
Preheat the oven to 350° Spray a 9 x 9 inch baking pan with non-stick spray or lightly oil the bottom and sides. Set aside.
Combine
Into the bowl of your food processor (or super powerful mixer) add 1 can of drained and rinsed garbanzo beans (my favorite baking ingredient in the world). Add 1/2 cup of unsweetened cocoa powder. Add 2/3 cup of sugar. You can use any kind you like, from coconut sugar to cane sugar or even old-fashioned granulated sugar. Next add 2 teaspoons of freshly ground coffee or espresso powder or you can substitute with instant coffee.
This added ingredient intensifies the flavor of the chocolate in the brownies, and we definitely want that to happen, right?
Next, add 1 teaspoon of baking powder and 2 teaspoons of baking soda with 2 tablespoons of white or cider vinegar and 1 tablespoons of vegetable oil, olive oil or …..gulp, yes, you can even use coconut oil. Add 1/2 of a large, ripe avocado (about 1/3 to 1/2 cup mashed) and a pinch of salt.
Blend
Turn on the processor and let it work until the batter is very smooth. Add 1/2 cup of dark chocolate chips, chunks, morsels or pieces, whatever the kids are calling them these days. Pulse to combine.
Bake
Pour the batter into the prepared pan and bake for about 25 minutes until the top is just set.
Let the brownies cool, then cut into desired sizes.
Eat!
Brownies - Double Chocolate Brownies Vegan and Gluten free
Ingredients
- 1 14 ounce can chickpeas (drained and rinsed)
- 1/2 cup cocoa powder
- 2/3 cup cane or coconut sugar
- 1 tablespoon vegetable oil or coconut oil
- 2 heaping teaspoons ground coffee (fine ground or espresso powder)
- 1 teaspoon baking powder
- 2 tablespoons white vinegar
- 2 teaspoons baking soda
- 1/2 large ripe avocado (about 1/3 to 1/2 cup mashed)
- 1/2 cup dark chocolate chips or morsels
- pinch of salt
Instructions
- Preheat oven to 350
- Spray a 9 X 9 inch pan with non stick spray or oil lightly.
- Into the bowl of your food processor or blender, add 1 can of drained and rinsed chickpeas. Add 1/2 cup cocoa powder, 2/3 cup sugar and 1 tablespoons oil. Next add 2 teaspoons of fresh, fine ground coffee grinds or espresso powder or instant coffee. Add the baking powder, baking soda and the vinegar. Add the avocado and a pinch of salt.
- Let the processor work until the mixture is completely smooth.
- Add the chocolate chips and pulse until just combined.
- Pour the mixture into the prepared pan.
- Bake for about 25 minutes or until just set on top.
- Let the brownies cool, then cut into serving size pieces.
