Super Fudgey Brownies

I love brownies. I love the type of brownies that leave an imprint of your teeth when you take a bite. Rich, dark and dense. On Monday night, my partner turned to me and said ‘how difficult are brownies to make?’ That translates as ‘I fancy some brownies’. I fancied some too. Having a look online, I found some good GF PB recipes and adapted them to work with what I had in my cupboards.

So here’s my recipe for extraaa chocolatey, dank brownies.

Plant-based. Gluten-Free. Natural Sugars.


Rating: 3 out of 5.

Keep for up to 5 days in a refrigerated airtight container


  • 120g vegan butter / coconut oil, melted
  • 190g coconut sugar (or brown sugar if you’re not as concerned about refined sugars )
  • 110g cashew butter (or peanut, but it will give more of a nutty flavour)
  • 210ml brown rice syrup (or maple syrup for the same reasons as above)
  • 2 tsp vanilla extract (use alcohol-free if you’re keeping things raw)
  • 1/2 tsp pink Himalayan salt
  • 4 eggs worth of egg replacer
  • 100g raw cacao powder (or unsweetened cocoa powder)
  • 70g GF oat flour (this is just oats blitzed to a fine flour consistency in a processor)
  • 100g 90% dark chocolate, broken into small chunks (you can use a lower % if you want to keep things a little sweeter and less intense)


Preheat the oven to 150 degrees and line a brownie pan with greaseproof paper. Set to one side.

Using either a freestanding or hand-mixer, whisk together the sugar, melted butter, cashew butter and brown rice, scraping down the sides of the bowl as needed. Whisk until they resemble a smooth, caramel consistency.

Next, add the vanilla extract and salt. Whisk to combine.Continuing to whisk, gradually add the egg mixture until fully incorporated.

Using a table spoon, add the cacao powder bit-by-bit, again scraping down the bowl when necessary. The mixture should appear dark and glossy. Finally, while still whisking, add the oar flour gradually until the mixture is smooth and fully combined.

Spoon the mixture into the pre-lined tray. Next, distribute the chocolate evenly throughout the mix, using a spoon to cover the chunks in the mixture (this is to ensure the chocolate isn’t exposed and burnt in the oven).

Bake for 25-30 minutes, you’ll see the mixture starting to crisp slightly at the edges when it’s ready to be taken out.

Allow the tray to cool, then transfer the brownies to a wire rack to cool completely. When they’re cool enough, use a large, sharp knife to slice into 16 squares.

If they haven’t disappeared already, transfer to an airtight container and keep in the fridge for later.

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2 thoughts on “Super Fudgey Brownies

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