A lot of people are pretty wary of vegan and gluten free baking. It seems like it would be difficult, but it’s surprisingly easy! Vegan baking can also be rich and decadent, like these oh so fudgy Peanut Crunch Brownies.
This recipe is adapted from Heather Saffer’s well-named cookbook Crazy Easy Vegan Desserts. Heather Saffer, founder and CEO of Dollop Gourmet, has been featured on Shark Tank and Cupcake Wars for her delicious vegan desserts that can be enjoyed by anyone. I was sent a review copy and have loved paging through the recipes, they really are crazy easy!
The cookbook begins with a review of some dairy free and gluten free alternatives that can be used in baking.
So let’s dig into this recipe, because, well, it’s delicious!
Ingredients:
- 1 cup gluten free flour (I used almond flour)
- 2/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened applesauce
- 1/2 cup granulated sugar
- 4 tablespoons coconut oil, melted
- 2/3 cups vegan chocolate chips
- 2 ( ~3 oz) dark chocolate bars, finely chopped
- 1/2 cup chopped roasted salted peanuts
Preheat your oven to 350 degrees F. Lightly spray an 8 inch square baking dish with nonstick cooking spray.
In a medium bowl, combine the almond flour, cocoa powder, baking powder and salt.
In a larger bowl, combine the applesauce, sugar, and coconut oil.
Add the flour mixture to the applesauce mixture in two batches, mixing until well combined.
Add the chocolate chips and mix until evenly combined.
Add the batter evenly to the baking dish and smooth the top. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with moist crumbs attached.
When there is 5 to 10 minutes left on the baking time, chop your chocolate and add to a microwave safe bowl. Microwave the chocolate in 30 second intervals until completely melted, mixing in between each 30 second interval (Mine only took two 30 second intervals.)
Add in the chopped peanuts, mixing to combine.
Spread the chocolate mixture over the top of the just baked brownies and let cool completely before cutting and serving.
Ok. So it’s reallllllly difficult to wait until the top has set completely. So if you dig in before it fully sets, I won’t blame you (clearly I did!)
But, once it sets, its a bit easier to serve and eat. Either way, these are so fudgy!
The peanuts add a nice texture contrast to the gooey brownie, so decadent!
There are a bunch of crave-worthy recipes in this cookbook. I actually made four-ingredient cookies as well, but we had a Nor’easter come through which made my photos… well… interesting. (Oops)
I can’t wait to try more recipes in this cookbook!
Ingredients
- 1 cup gluten free flour (I used almond flour)
- 2/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened applesauce
- 1/2 cup granulated sugar
- 4 tablespoons coconut oil, melted
- 2/3 cups vegan chocolate chips
- 2 ( ~3 oz) dark chocolate bars, finely chopped
- 1/2 cup chopped roasted salted peanuts
Instructions
- Preheat your oven to 350 degrees F. Lightly spray an 8 inch square baking dish with nonstick cooking spray.
- In a medium bowl, combine the almond flour, cocoa powder, baking powder and salt.
- In a larger bowl, combine the applesauce, sugar, and coconut oil.
- Add the flour mixture to the applesauce mixture in two batches, mixing until well combined.
- Add the chocolate chips and mix until evenly combined.
- Add the batter evenly to the baking dish and smooth the top. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with moist crumbs attached.
- When there is 5 to 10 minutes left on the baking time, chop your chocolate and add to a microwave safe bowl. Microwave the chocolate in 30 second intervals until completely melted, mixing in between each 30 second interval (Mine only took two 30 second intervals.)
- Add in the chopped peanuts, mixing to combine.
- Spread the chocolate mixture over the top of the just baked brownies and let cool completely before cutting and serving.
mmmmm we need that in France !
Anna