These brownies are simple to make and have all the qualities you want in a brownie. They’re rich, fudgy, moist, and chocolatey, yet are vegan friendly, gluten free, and naturally sweetened!
- 2/3 cup coconut oil or butter, melted use refined coconut oil for less coconut flavor
- 2 cups coconut sugar* (I don’t recommend subbing with a different sweetener; see notes)
- 2/3 cup brewed coffee or water
- 2 teaspoons pure vanilla extract
- 1 1/2 cups oat flour** use certified gluten free oat flour if necessary
- 1/2 cup unsweetened cocoa powder
- 3 tablespoons tapioca flour (Don’t omit! This acts as a binder)
- 1/2 teaspoon salt
- 1/2 cup chocolate chips or roughly chopped chocolate pieces (use dairy-free if needed)
- Preheat oven to 350ºF. Grease an 8×8 or 9×9 pan or line with parchment paper and set aside.
- In a large bowl, stir together melted oil/butter and coconut sugar. Add half of the coffee/water and vanilla extract, stirring until well combined. Add oat flour, cocoa powder, tapioca flour and salt, mixing just until incorporated. Stir in remaining coffee/water and chocolate chips.
- Pour batter into prepared pan and place into preheated oven. Bake for 25–35 minutes, depending on pan size. Brownies may appear undercooked, but begin to solidify and firm up as they cool. Remove pan from the oven and let cool completely before slicing. Makes 12–16 bars, depending on how large you slice them.
*Try substituting half the coconut sugar with brown sugar for extra fudgy brownies (That would be 1 cup coconut sugar and 1 cup brown sugar. Recipe doesn’t work with all brown sugar though. Tried it and brownies never firmed up.)
**oat flour can be made by finely grinding whole rolled oats in a coffee grinder or food processor. Should be ground finely; more powdery than coarse. Measure flour after grinding, not the oats before grinding.
- Category: dessert, vegan, gluten free