just a little health nut trying to live with more intention

German Chocolate Brownies

German Chocolate Brownies

Finally a success! I have never made an actually good vegan gluten free brownie until these babies finally worked out. I tried different nut butters, different gluten free flours, different effects substitutes, different sugars – something was always off. I just wanted some brownies that tasted like the store bought ones I had growing up – minus all the crap, dairy, gluten, and ingredients that I don’t even know how to pronounce. I like my brownies super chocolatey, fudgey, moist, and soft AND I finally got them.

The secret ingredients are Organic Sunbutter (I don’t eat much peanut butter anymore since trying to heal my gut and I like that it is a more mild taste) & chocolate chips to make it extra chocolaty. I always use the Sunspire brandย dairy free chocolate dream semi-sweet baking chips when making cookies, candy, brownies, frostings… they are my go to – I just really like the taste.

I am working on some different brownie toppings now – almond butter mousse, strawberry mousse, cookie dough crumbles, chocolate crumble, s’mores…. Message me with any ideas you want me to work!

German Chocolate Brownies

German Chocolate Brownies

Ingredients

  • 1/3 cup Sunbutter *Any nut butter will work, peanut butter has a very strong flavor though.
  • 1/2 organic brown sugar
  • 1/2 cup maple syrup or agave
  • 1/4 cup coconut oil
  • 2 tsp vanilla extract
  • Pinch of salt
  • 1 flax egg (1 tbsp flax meal mixed with 3 tbsp warm water, let it sit for 10 min.)
  • 1/3 cup apple sauce
  • 3/4 cup unsweetened cocoa powder
  • 1/3 cup flour or AP gf flour mix 1:1
  • 1/2 cup vegan chocolate chips
  • 2 bags of cocomels coconut caramels *I used espresso!
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup chopped pecans or almonds
  • 1 tbsp non dairy milk.

Instructions

  1. Preheat the over to 325 F. Prepare a 8X8 baking pan with parchment paper to fit or grease it.
  2. In a medium bowl, mix almond butter, brown sugar, maple syrup or agave, and melted coconut oil until smooth and pasty.
  3. Slowly add in cocoa powder, while mixing and scraping down the sides of the bowl, if needed.
  4. Mix in almond extract, then the flax eggs, then the salt.
  5. Add in the flour and mix until all ingredients are well incorporated. The batter should get thick and hard to mix.
  6. Fold in the chocolate chips and pour into the prepared baking pan, smoothing the surface of the brownie batter.
  7. Bake for 25-30 minutes or until a tooth pick comes out clean.
  8. While the brownies are cooling, make the german topping.
  9. In 30 second intervals, microwave the unwrapped cocomel caramels with the non daily milk until smooth and like a caramel sauce. Then, in a medium bowl, mix caramel sauce, shredded coconut, and slivered nuts until combined. Pour german topping mixture onto brownies and smooth into a thick layer. Refrigerate for 30 minutes & enjoy. Brownies can be stored on the counter in a air tight container.
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