Fudge Brownies


This brownie recipe is what I would consider a classic fudge brownie.  It is comparable to one of my childhood favorites–Betty Crocker walnut brownies.  The differences are that it is made from scratch (not from a box), vegan and gluten-free, and there is not any cholesterol.  Since there is quite a bit of coconut sugar in this recipe, I cannot say that these brownies are healthy.  For all those who miss their pre-vegan and gluten-free days brownie, this is dedicated to you!  Always feel free to substitute the sugar with erythritol to make this sugar-free, and it should taste just as good!

Make brownie pops with this recipe!  Or if you have vanilla ice “cream,” make yourself a brownie a la mode, create a chocolate brownie ice cream by throwing in pieces of this brownie, or just enjoy these brownies just as they are!

Happy eating!

This recipe was inspired by ingredients that Vitacost.com kindly sent to me.  Click on the ingredients links to purchase the same ingredients I used to make my classic fudge brownies.  Click here for Vitacost.com savings.


Fudge Brownies

Servings: 9

Time: 3-4 hours

Brief:  This is a classic fudge brownie recipe. It’s reminiscent of a Betty Crocker chocolate walnut brownie, only this is vegan and gluten-free!

Diet: V, GF, DF, SF




2 ½ Tbsp flax meal

1/3 cup plus 1 ½ tsp filtered water

1 ¼ cup vegan semi-sweet chocolate chips, melted

¼ cup plus 2 Tbsp coconut oil, melted*

1 ½ tsp vanilla extract

½ cup coconut sugar

*Make sure the coconut oil is melted when you measure it.



½ cup sorghum flour

2 Tbsp brown rice flour

2 Tbsp arrowroot flour

¼ tsp sea salt

¼ tsp baking soda

1/8 tsp xanthan gum, optional


Other Ingredients:

½ cup walnuts, roughly chopped



1. Preheat oven to 350F. Line a 7”X7” or 8”x8” square pan with parchment paper and spray with nonstick cooking spray.

2. In a small bowl, combine the flax meal and filtered water. Mix and set aside.

3. In a large bowl, add all of the dry ingredients and whisk to combine. Set aside.

4. a) Place the chocolate chips and coconut oil into a large heat-safe bowl that can sit right over a small saucepot with very lightly simmering water.  Stir the chocolate and coconut oil with a silicone spatula until the chocolate melts. Remove from heat.

b) Alternatively, in a medium microwave-safe bowl, add the coconut oil and chocolate chips and melt in the microwave for about 30-45 seconds until melted.

5. Stir well, add the flax mixture, vanilla extract, and coconut sugar.

6.  Pour the wet mixture into the dry mixture and stir well to combine.  Fold in the roughly chopped walnuts.

7.  Pour the batter into the prepared baking pan and place a piece of parchment paper at the top and flatten it out with your hands or with a roller until smooth and even.

8. Bake for 30 minutes.  When you pull it out of the oven, it will be sizzling and bubbly, and will seem like it’s not fully cooked.  Don’t worry about that– it’s normal and will set as it cools and chills.   Do not slice into it.  I repeat, do not slice it yet because it will fall apart and crumble.  Allow the brownies to cool in the pan for about 1 hour.  When they are completely cool, place the brownie pan into the refrigerator until they are cold.  This makes them easier to handle and easier to cut.  I usually cool them overnight.  Once they are completely cold, remove them from the refrigerator and holding onto the parchment paper transfer them onto a cutting board.  Cut 9 square pieces or smaller pieces.

9. Best stored in the refrigerator in an airtight container and eaten cold!



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Black Bean Brownies – Best Brownies. Ever.



One day, I found Peyman snooping around the kitchen in search of dessert.  At that time, I did not have anything readily available so I decided that I was going to make him a chocolate cake.

Just as I was preparing to make the cake, however, a fellow vegan from England, Justine, posted a photo of black bean brownies on Instagram.  She described them as “amazing!”  Since it is a rarity that she says that about a recipe I was intrigued, went out to purchase cans of organic black beans, and whipped up these amazing brownies using my usual sugar substitutions.   I experimented and threw some of the batter with mint into 2 cupcake tins to make mint chocolate brownie cupcakes.  But believe me, these brownies are so delicious on their own that you would not want to mix other flavorings.

I am so happy and amazed by this chocolate treat. They are super decadent, fudge-y, chocolate-y, and so delicious!  I cannot even tell that there are black beans in them!

When making these treats, be sure to drain and rinse your black beans very, very well. Otherwise, you and whomever you share these treats with will most likely have a rumbly, gassy belly.


This recipe is an adaptation of Trine Rask’s recipe and converted to approximate American measurements.  It is slightly healthier, lower in fructose, and has a lower glycemic index.

It is a perfect treat to take to a social gathering or to greet your new neighbors with!  I hope you try them and love them as much as I do!


Black Bean Brownies

6 to 9 servings



1 1/2 cups canned black beans (from about 1 1/2 cans)

1/4 cup coconut nectar

4 Tbsp coconut or sunflower oil

1/2 cup quick oats, gluten-free (or sorghum flour)

2 Tbsp raw cacao powder

2 Tbsp coconut palm sugar

2 tsp vanilla extract (or seeds from one vanilla bean)

1/2 tsp baking powder

1/2 tsp fine sea salt

½-3/4 cup vegan semi-sweet chocolate chips



1. Preheat the oven to 350 degrees F.

2. Line a 6″X6″ or 7″X7″ square baking dish with parchment paper. Use spray, parchment, spray method.  It make it easier to remove brownies once baked. See demonstration here, http://www.youtube.com/watch?v=aRJ2r3Em5aw.  Spray the pan first, lay the parchment flush into the pan, spray again, lay the other layer of parchment in the pan, place it flush into the pan and spray the parchment again for a non-stick surface.  You may hold down the loose ends with paper clips.


3. In a food processor or blender, add all of the ingredients EXCEPT for the chocolate chips.  Blend. Stop the blender and scrape down the sides with a rubber spatula to ensure all the ingredients are getting blended, and then blend again until completely smooth.

4. Place the mixture into a bowl, or you can keep the mixture in the food processor, and fold in the chocolate chips.

5.  Pour into the pan and spread evenly with an offset spatula, rubber spatula, or knife.

6. Place the pan in the oven for about 20 minutes, depending on your oven.  Toothpick test will not work for this since chocolate chips will be melted.  Note: It’s better if it’s a little undercooked than overcooked.

7. Cool for at least 10 minutes before cutting into them.  However, I prefer to refrigerate them fully, for at least an hour, then cut into them. They are so good cold!

8. Serve alone, cold, or warm with vegan vanilla ice “cream” to make it a brownie a la mode!




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