A vegan, gluten-free brownie with avocado ganache? Really? I know, I know, I was a little skeptical too, but trust me! These are the best vegan, gluten and refined sugar free brownies I’ve ever had!
Last week one of my students sent us this recipe and I’m so glad he did! After a few simple modifications, we now have a new go-to brownie recipe that fits my dietary restrictions.
Brownies are usually laden with refined sugar and unhealthy fats, but these little guys have healthy fats from coconut oil and avocado and are naturally sweetened with banana and maple syrup. Amazing! And with the substitution of a flax egg, they were perfect! (If you’ve never used a flax egg before, I explained this in my Vegan Oatmeal Banana Cookie post. You simply have to mix together ground flaxseed and water together – 1 Tbsp of flax + 3 Tbsp of water = one egg – and let it sit for 5 – 10 minutes to thicken. Flax eggs work the best as an egg replacement in baking.)
This recipe does call for chocolate chips. You could use dark chocolate or semi-sweet but if you’re intolerant to milk and soy ingredients like I am, you may need to search for a good vegan chocolate chip. We use Enjoy Life brand, which we buy in mini chips and chunks from the Real Canadian Superstore (look in the health food aisle, not the baking supplies aisle).
Once they’ve finished in the oven, make sure you let them cool completely before frosting or the brownie will crumble. Once they’re frosted you can simply lift the parchment paper out of the pan and they are incredibly easy to cut!
I dusted mine with a crushed cashews to finish them off! They are so moist and smooth, with a dark chocolate flavour from the cocoa powder.
If you’re looking for a full-fat, sugary brownie, these are not for you! But if you like a lighter, smoother, dark chocolatey taste, try these now!
Enjoy! And let me know how they turn out!
- 6 Tbsp of coconut oil
- 3/4 cup of vegan chocolate chips
- 2 medium sized overripe bananas
- 1 tsp of vanilla extract
- 1/3 cup of pure maple syrup
- 1 tsp of baking powder
- 1 flax egg (1 Tbsp of ground flax seed mixed with 3 Tbsp of water. Let sit for 8 minutes to thicken.)
- 1/4 cup of unsweetened cocoa powder
- 1 cup of rice flour
- 2 medium sized ripe avocados
- 1/4 cup of sweetened cocoa powder
- 1/2 cup of vegan chocolate chips
- 3 Tbsp of maple syrup
- Preheat oven to 350.
- Line 8 x 8 baking dish with parchment paper.
- In a small saucepan melt coconut oil and 3/4 cup of chocolate chips. Stir frequently to avoid burnt chocolate! Set aside and let cool.
- In a medium mixing bowl, mix the rice flour, cocoa powder and baking powder.
- In a separate bowl or stand mixer, mash the bananas and mix with vanilla, maple syrup and flax egg.
- Slowly add in the melted chocolate mixture and mix well.
- Add to flour mixture and blend until combined. Don't over mix.
- Gently pour the brownie mixture into parchment lined pan and bake for 30-40 minutes or until a toothpick is inserted into the centre and comes out clean.
- While Brownies are baking, melt 1/2 cup of chocolate chips and maple syrup until melted. Set aside.
- Scoop out the flesh of the avocado and puree in a blender or food processor until smooth.
- Add cocoa powder and melted chocolate mixture and puree until smooth.
- Once the brownies are cool, smooth ganache over the brownies.
- Cover and refrigerate overnight.
- When you're ready to cut, simply lift the parchment paper out of the pan!
- These brownies taste best one they've cooled and set. Resist the urge to eat them warm!