You would think I’d get my fill of brownies, but no.
Know those times when you buy chocolate with the intention of baking, but accidentally eat it before getting around to making brownies? A nibble here, a bite there. Better keep it symmetrical.
Sometimes, I can’t even.
This recipe is everything you could hope for in a brownie. Rich, forgiving, fun, and not embarrassing at all. Sure, they’re gluten free and vegan. But anyone who likes chocolate will love these fudgy cocoa brownies.
Can you ever have enough brownie recipes? Apparently not. Whether you’re allergic to eggs or just want to try something different, heating tapioca starch with water is an easy way to make a gel that acts like an egg. Perfect for fudgy brownies! See notes after recipe for more.
- 1 cup almond meal
- 1/2 cup gluten free flour blend
- 2/3 cup unsweetened cocoa
- 1/2 teaspoon salt
- Pinch of baking soda
- 1/2 teaspoon espresso powder, optional
- 1/2 cup coconut oil, melted
- 1 cup sugar
- 1/3 cup coconut milk
- 1/3 cup tapioca gel (see notes)
- 1 teaspoon almond extract
In a medium bowl, combine almond meal, gf flour blend, cocoa, salt, baking soda, and espresso powder.
In a separate bowl, combine coconut oil, sugar, coconut milk, tapioca gel, and almond extract.
Add liquid ingredients to dry ingredients and stir to combine thoroughly. Spread batter in a parchment lined 8" x 8" pan. Chill batter in freezer or fridge while the oven preheats to 350 degrees.
Bake brownies for 30 minutes. I like to chill baked brownies in an ice bath or the freezer (a great place to hide your favorite treats) before slicing. Store extra brownies frozen to enjoy anytime.
Speaking of cool, here’s my new friend Kali. That’s the same face I make at the pool.
To make the tapioca gel, blend 1 teaspoon of tapioca starch into 1/3 cup cold water. Heat in microwave for 30 seconds (in a 1500 watt oven). Stir again, then heat for an additional 15 seconds. Cook time will vary, of course. Use a stove top to prepare the tapioca gel if you like. The idea for tapioca gel as egg replacer is adapted from Cake and Commerce.
Love a glossy top? Add a thin layer of ganache. Heat 1/4 cup of coconut milk just to a boil. Pour hot milk over 1/2 cup of chopped dark chocolate or chips. Let mixture sit for a few minutes before stirring. Stir ganache, then spread over cooled brownies.
Or, make your brownies shine with bean juice, otherwise known as aquafaba. The liquid you normally drain from beans can be whipped up just like egg whites. Mix 4 tablespoons of reserved brownie batter with 4 tablespoons of whipped bean juice and spread on top before baking. Aquafaba can also be used as an egg replacer, but tapioca gel accentuates the fudginess here. I love watching tapioca gel merge with the brownie batter. It’s the little things, you know? In case you haven’t seen the Facebook page devoted to vegan meringue creations, here you go. The bean juice as egg sub idea appeared in Ten Talents, a vegetarian cookbook published in 1968.
For the gluten free flour blend, grab whatever is handy. I’ve used my sorghum flour bread blend, a rice flour blend, and Pamela’s Artisan GF flour with great results.
No almond extract? Sub 1 tablespoon of vanilla extract in its place.