Thick, fudgy brownies that also happen to be vegan and gluten-free. (No one will be able to tell!) Loaded with delicious chocolate flavor and a great texture, this Fudgy Gluten Free Brownie Recipe really hit the spot.
Prep: preheat oven to 350° F. Lightly grease an 8- by 8-inch square pan. (A 9-inch square pan can also be used, if needed.)
Whisk: the gluten-free flour and almond meal together. Whisk in sea salt and baking powder. Set aside.
On stovetop: In a medium saucepan set over medium-low heat or using a double boiler, melt bittersweet chocolate and coconut oil together. Turn off heat and whisk in the cacao or cocoa powder until smooth. Whisk in the flaxseed and water mixture, followed by the coconut sugar, maple syrup, and vanilla. Add wet ingredients to dry and mix until just combined.
Spread: the batter evenly in the prepared pan. Sprinkle the extra chocolate chips on top and gently press into the batter.
Bake: for 15-17 minutes, but start checking for doneness around 12-13 minutes. These should not be over-baked in order to preserve their fudgy texture. When done, the center will look a little "raw" and the edges will look dry and set. The top will also have a dry appearance and may even crack in places. Remove from oven and sprinkle with a small pinch of sea salt over the top. Let cool before cutting into bars.
Store: covered at room temperature or in the refrigerator for up to one week. Can be frozen in an airtight container for up to several months.
For extra clean squares, chill brownies before cutting.
Semi-sweet chocolate chips can be substituted for the bittersweet chocolate.
Stevia-sweetened chocolate chips can also be used, if desired.
1 large egg can be used in place of the flaxseed + water.