These decadent brownies are insanely fudgy, and because we can’t get enough chocolate, we (liberally) topped them with a luscious chocolate ganache frosting that you probably won’t be able to stop eating (like, ever). Did we mention that they’re completely gluten free and vegan?
Because Valentine’s Day is officially less than two weeks away, we’ve topped these beauties with some crushed rose petals, so you can give your Valentine chocolate & flowers in one edible gift. Pretty innovative gift giving, if you ask us. The rose petals aren’t just for show – they add a lovely floral note that’s much needed to tone down so much rich chocolate. If you aren’t into floral flavors, you can sub rose petals with flakey salt and/or chopped nuts, or serve with some fresh raspberries (yum!)
Let’s talk about what makes these brownies so special…
We’re thrilled to be partnering with Feedfeed and So Delicious Dairy Free to bring you this recipe featuring So Delicious Dairy Free French Vanilla Organic Coffee Creamer, which is the secret ingredient in our chocolate ganache frosting. The vanilla flavor is perfect in the frosting, and it’s what makes the end product so creamy and luxurious. It’s also a great substitute for regular creamer if you want to lighten it up a bit for a healthier alternative. I love using their French Vanilla Organic Creamer in my coffee (I’m sipping some as I type this!), but it’s much more versatile than that and can be used in place of regular cream in vegan dessert recipes. I’m looking forward to using it in some homemade ice cream this summer!
We love using So Delicious Dairy Free products for more than just taste – this creamer in particular is made with only seven ingredients (all organic!) and it’s completely free from carrageenan, which is definitely a plus. I love their almond-based products as well, but as far as creamers go, nothing beats the creaminess of their coconut milk products. Even if you’re not dairy free or vegan, So Delicious products are well worth a try. My dad is most definitely not dairy free, but never uses a dairy-based creamer because the alternative is so delicious (lol, see what I did there?!).
A few important things to note about making the frosting:
1. You’ll have to heat up the cream before pouring it over the chocolate. To do so, heat to a very light simmer in a small saucepan, stirring frequently to make sure it does not burn. Basically, you want it to get hot enough to melt the chocolate, but since you’re only heating half of a cup of cream, it burns easily. As an alternative, you can heat it in the microwave, but I prefer to keep an eye on it, which is much easier to do when it’s on the stovetop.
2. The butter must be softened before it’s added to the frosting! If you forget to take it out of the fridge a few hours prior to baking, you can soften in the microwave. To do so, cut the stick into tablespoon-sized pieces, remove wrapper and heat in 7 second intervals until softened.
3. Lastly, the instructions note that you must refrigerate the frosting for 30 minutes before whipping it. This is an important step – otherwise, the frosting won’t have time to set and you’ll never get the texture you’re looking for. It’s worth the 30 minute wait – once it’s had a chance to set, it whips up perfectly in about 30 seconds!
If you follow all of these instructions, you’re guaranteed to have the best vegan frosting of your life – we promise!Print
These rich, fudgy vegan and gluten free brownies are the perfect treat for your Valentine. Rose petals are optional, but encouraged!
- 2 flax eggs (for each egg, stir together 1 tbsp of ground flax seed + 2.5 tbsp water)
- 1/2 cup creamy almond butter
- 1/2 cup coconut sugar
- 1/3 cup maple syrup
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup melted vegan dark chocolate chips
- 1/2 cup unsweetened cocoa powder
- 1/4 cup gluten free all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegan chocolate chips
- 1/2 cup So Delicious Dairy Free French Vanilla Organic Coffee Creamer
- 1 1/2 cup vegan dark chocolate, chopped
- 1/2 cup vegan butter, softened to room temperature
- 1/2 tsp salt
- 1 1/2 cups powdered sugar + more if needed
- Crushed rose petals for topping (optional)
- Preheat oven to 350 F and line an 8×8 inch pan with parchment paper.
- Make flax eggs by combining 2 tbsp flax meal with 5 tbsp room temp water. Stir and set aside to thicken for 20 minutes.
- In a small bowl, whisk together gluten free flour, baking powder and salt. Set aside.
- In a medium bowl, whisk together almond butter, coconut sugar, maple syrup, melted coconut oil and vanilla until smooth. Whisk in flax eggs and melted chocolate until well incorporated. Add cocoa powder in thirds and whisk until smooth.
- Use a spatula to fold in flour mixture (at this point, the batter will be too thick to whisk). Stir until well combined. Fold in chocolate chips.
- Pour into parchment paper lined pan and spread evenly.
- Bake for 32-35 minutes. Remove from oven and let cool completely before frosting (about an hour).
- Heat creamer in a small saucepan over medium-low heat until it just comes to a slight simmer. Keep a close eye on the pot so it doesn’t burn.
- Pour chocolate into a mixing bowl. When cream is very hot, pour over chopped chocolate. Don’t touch it for 1-2 minutes, until the chocolate starts to melt. After about 2 minutes, stir with a spatula to incorporate.
- Slice butter into 8 tbsp before adding to chocolate mixture. Note – the butter must be softened before you add it, otherwise you’ll end up with chunks of butter in the frosting. If you forget to soften the butter ahead of time, slice into 8 tbsp, place on a microwave-safe plate or bowl and heat in 7 second intervals until softened.
- After adding butter, let sit for a few minutes, the stir to combine. Using the whisk attachment on a stand mixer (or hand mixer), starting beating the mixture. Add salt and 1 1/2 cups powdered sugar, beat just to combine.
- Place bowl in refrigerator for 30 minutes. It needs time to cool/harden before you whip it into a frosting.
- After 30 minutes, remove from fridge and beat again. If it’s still too thin, add another tbsp of powdered sugar and continue beating for 30-45 seconds, or until frosting is lighter in color and fluffy.
- Do not frost brownies until they are completely cool, otherwise the frosting will melt. After frosting, sprinkle with crushed rose petals and enjoy!
The butter must be softened before you add it to the frosting, otherwise you’ll end up with chunks of butter in the frosting. If you forget to soften the butter ahead of time, slice into 8 tbsp, place on a microwave-safe plate or bowl and heat in 7 second intervals until softened.