Writing a brownie recipe while contemplating a sugar-free diet is ironic, aye?
None the less, brownies are essential to existence. Can you imagine living the rest of your life without having another brownie??? I mean, after all, chocolate was deemed “food of the Gods” by the Aztects.
Surely, brownies are never to be eliminated entirely; there’s a brownie for every diet – raw, vegan, gluten free, paleo, sugar free – people will always find a way to make brownies work.
Kim and I are elated with the outcome of these brownies – they are moist, fudgy, and have the perfect balance between tender and chewy. What separates these brownies from other brownies we’ve made is a base of applesauce, which holds the batter together without creating a cakey texture.
These bad boys won’t you leave you feeling too guilty either, because they’re entirely vegan, gluten-free, and processed-sugar free, being sweetened with applesauce and agave. Not to mention, the only equipment necessary for this dessert is: a large mixing bowl, sifter, wooden spoon or spatula, measuring tools, and a cake pan.
If you’re tryna be eatin’ brownies by the end of the hour, these are the way to go.
Is there a dish from childhood you’ve alway wanted to see get the vegan/gluten-free treatment? Submit it here, and we’ll try to make it happen. Cheers!
Easy Vegan Brownies
Easy, moist, fudgy, tender yet chewy, vegan, gluten-free, brownies.
- 2 flax eggs (2 tbs flax meal + 5 tbs water)
- 1 cup unsweetened applesauce
- 2/3 cup melted vegan butter or coconut oil
- 1/2 cup agave
- 2 tsp vanilla extract
- 1 cup unsweetened cocoa powder (I used dutch-processed)
- 1 cup gluten-free all purpose flower
- 1 tsp baking powder
- Heavy pinch of sea salt
- Pre-heat oven to 350 F. Lightly coat an 8 x 8 cake pan or square baking dish with enough oil or butter gluten free flour to cover the surface and walls of the pan. Shake out the excess and set aside.
- Stir together flax meal and water in a large mixing bowl. Let sit for 3 minutes. Add applesauce, melted butter, agave, vanilla extract, and mix until combined.
- Sift together all dry ingredients into wet ingredients, mixing in as you go (reference photos above, in post).
- Transfer batter into prepped cake pan and bake for 20 min, or until the edges of the brownies are set and the middle is still slightly wobbly, or a toothpick comes out of the center clean.
- Remove from oven and cool in pan for 15 minutes. After those 15 minutes, transfer to a cooling rack to cool completely, or enjoy while warm with a glass of almond milk.