I have been craving brownies lately (what is better than a warm brownie with ice cream?!). So I came up with this recipe to make gooey and delicious brownies that are gluten, egg and dairy free, low FODMAP and plant-based (but are definitely enjoyable for those without food restrictions – my brother would have eaten the lot if given the chance!). Maybe they’re not as healthy as grabbing a banana, but as treats go, they have lots of nutritious ingredients, they are plant-based, and even a small slice satisfies that sweet tooth.
(Side note: I will do a post about the crumble slices in the photo too, if you’d like!)
Brownies
Ingredients:
- 2 teaspoon baking soda
- 2 tablespoons vinegar
- 1/4 cup unsalted nut butter (I use almond butter)
- 1/3 cup yogurt (I use natural or vanilla coconut yogurt)
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 3/4 cup cacao powder
- 1/4 teaspoon salt
- 3/4 cup almond meal
- (Optional) 2 teaspoons – 1 tablespoon of ground cinnamon and/or 1 -2 teaspoons of ground ginger
- (Optional) 1/3 – 3/4 cup of your favourite chocolate, roughly chopped (I use Vego hazelnut vegan chocolate or Lindt dark chocolate)
- (Optional) 1/4 – 1/3 cup of chopped nuts
Method:
- Preheat oven to 160°C. Line a baking tin with baking paper.
- In a small bowl, add the baking soda to the vinegar and gently stir. Set aside.
- In a medium bowl, combine the almond butter, yogurt, maple syrup and vanilla, and mix until thick and gooey.
- Slowly add the cacao powder and mix until well combined.
- Add the cinnamon and/or ginger if using, and the salt.
- Pour in the vinegar mix and combine.
- Fold in the almond flour until it is a thick batter-like consistency.
- Fold in the chocolate chips and/or nuts if using.
- Pour the batter into the pan and smooth the top or gently tap the tin on the bench until level.
- Bake for 30 – 40 mins until an inserted skewer comes out fairly clean.
- Let it stand until firm enough to remove from the pan. Slice into desired size and shape. You may like to eat your brownies warm, or let them cool completely – it’s up to you! They get more firm and dense the cooler they get.
- Store in an airtight container.
* If you want more sweetness, slowly add more maple syrup and adjust the wetness of the mix by adding almond meal as needed.
* These keep well for about a week in the fridge, and they freeze really well. You can let them defrost in room temperature and eat them at room/fridge temperature, or heat them up in the microwave.
I made icing to go with these brownies for extra decadence and stickiness! I ended up not putting the icing all over the brownies but rather spooning some of it onto the plate next to each slice with a dollop of ice cream/yogurt. Whichever you prefer works well, or leave out this step if you like – they work really well without icing too.
Icing:
1 cup cocoa powder
3/4 cup butter, softened (I use dairy free Nuttelex)
1 teaspoon vanilla
1 cup maple syrup
Method:
- In a small bowl, combine all the ingredients well.
I hope you give these brownies a go and enjoy them! I’d love to hear from you if you do. What’s your favourite warm dessert? Do you like your brownies warm or cold?!
Happy cooking!
