These delicious one-bowl brownies are super fudgy and simple to make, yet vegan friendly with gluten-free and refined sugar free options.
I’ve always been a sucker for brownies. I like cake too, but when it comes to brownies, fudgy is where it’s at. You can keep the cakey ones. I typically go right for the center brownie (I’m not much into edges either) so you can usually tell when I’ve gotten to the pan first when there’s a giant hole in the center of the brownies!
These brownies are simple to make, need only one bowl, and have the option to be vegan, gluten free, and refined sugar free too! I’ve used both organic cane sugar and coconut sugar in this recipe, and they’re both delicious. The coconut sugar seems to make the brownies slightly more fluffy than regular sugar does, but they’re still very yummy!
These brownies get their fudge factor, not from eggs, but from melted chocolate, yogurt, and oat flour. The oat flour helps to bind the batter, but you don’t have to buy oat flour just to make these. I just grind rolled oats in my coffee grinder and it works perfectly fine. I never buy oat flour anymore.
After several attempts to make a fudgy gf + vegan friendly brownie, I’m so happy with the way these turned out! I hope you give them a try and enjoy them for yourself!
- ½ cup butter or margarine
- 1 cup + ½ cup semi-sweet chocolate chips, divided
- ½ cup organic cane sugar
or coconut sugar
- ⅔ cup unsweetened yogurt (regular or dairy free)
- 1 teaspoon vanilla extract
- ¾ cup unbleached all-purpose flour or gluten-free flour blend (I used Bob's Red Mill Bob's Red Mill Gluten Free 1-to-1 Baking Flour
)
- ¼ cup oat flour (can be made by grinding rolled oats)
- 2 tablespoons cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup brewed coffee or water
or 
)
- Preheat oven to 350ºF. Line an 8" or 9" square pan with parchment paper or grease lightly and set aside.
- Place butter and 1 cup chocolate chips into a microwaveable bowl. Heat in 30 second intervals until chocolate and butter are melted.
- Stir in sugar, yogurt, and vanilla. Add flours, cocoa powder, baking powder, salt, and coffee/water, continuing to stir until batter is smooth. Fold in remaining ½ cup chocolate chips then pour into prepared pan.
- Bake for 25–30 minutes, until center is just slightly jiggly. Remove and let cool 15–20 minutes before cutting. Makes 9–12 bars, depending on how you cut them.
Oohh thank you so much, i shall try that (hopefully)! And will try and let u know how it goes 🙂 thanks again. And yes already seen quite a few more recipes i would like to try!
Hi Joscelyn
This looks and sounds ridiculously yummy.
Just two questions; have u ever made this with another butter/oil substitute (i am vegan but despise margarine, so bad for us) ?? And have u mde this with spelt flour as the gf flour alternative?
Thank youu. Just found your website and excited to be trying stuff out.
Thanks Evie! I haven’t tried it, but I think coconut oil would work in place of margarine. I also think spelt flour would work in place of ap flour, but I would use less, like 1/2 cup instead of 3/4, along with the oat flour. Spelt flour is super absorbent, like whole wheat, and if you add too much it makes baked goods dry. The batter should look similar to the photo above. Maybe start out with 1/2 the recipe just to see if it works so you don’t waste ingredients. I know they can be pricey!! Please let me know how it goes! I hope you’re able to find other recipes to try as well!