One month ago, I set out on a journey to develop the BEST vegan, gluten free, low sugar brownie. I know, I know…many folks hear vegan, gluten free, refined sugar free and think “compost.” However, I’m here to tell you that brownies (and most desserts) can be free of all kinds of unnecessary ingredients and still be absolutely delicious.

Overhead view of brownies showing chocolate drizzle and blackberries

It Took Me a Long Time to Master Baking Brownies

Some bakes are just difficult for people to master. I don’t know why, but brownies were always difficult for me to bake from scratch. That struggle is what motivated me to develop this recipe. I wanted a go-to brownie recipe that was perfectly fudgy. Let me tell you though, it took me SO MANY inedible batches to get to the point where I’m comfortable publishing this recipe.

Why Reduced Guilt? I specialize in recipes that are what I call “reduced guilt.” Not going to lie to you and say these brownies are completely guilt free, but they are dairy-free, gluten free, and have no added refined sugar. You’re getting a delicious treat without unnecessary filler products, fat, and sugar.

Sweet Potato Nectar by D'Vash Organics — One of the secret ingredients!

Star Ingredients:

1:1 Gluten Free Flour – A measure for measure gluten free flour is so much simpler than having to come up with your own gluten free flour combination. I usually use King Arthur Flour

Maple Syrup – A key sweetening ingredient in these brownies is pure maple syrup. Please PLEASE do not use pancake syrup. That has so many unnecessary ingredients. You want pure maple syrup. It is a natural sweetener and, in my opinion, much better for you than refined sugars

Sweet Potato Nectar – The vegan, non-GMO liquid sweetener of your dreams! I find it to be a little less sweet than honey and maple syrup so I use it to mellow out sweet or savory recipes. My go-to brand is D’Vash Organics

Making Brownie Magic

Measuring cups and spoons
2 medium mixing bowls
Parchment paper
8×8 baking pan
Whisk
Wooden spoon
Rubber spatula

Ingredients

*Serves 12

1/2 cup melted vegan butter – hot
1/2 cup pure maple syrup
1/4 cup sweet potato nectar (or honey)
1/3 cup nut milk
2 tsp vanilla bean paste
1 1/4 cup gluten free flour
3/4 cup cocoa powder
3/4 tsp baking powder
1/2 teaspoon sea salt
3/4 cup vegan chocolate chips

(Optional toppings: Melted chocolate drizzle and/or fresh berries of your choosing)

Process

Preheat oven to 350F and line 8×8 baking pan with parchment paper

Melt the butter in a microwave safe mixing bowl (such as Pyrex)

Whisk together the hot butter, maple syrup, and sweet potato nectar. Add milk and vanilla

In separate bowl, whisk the dry ingredients – flour, cocoa powder, baking powder, sea salt

Add the dry ingredients into the wet ingredients and mix with wooden spoon until almost fully combined. Fold in chocolate chips

Spread the batter evenly into the baking pan with rubber spatula

Bake for 24-27 minutes until middle fully set (don’t overbake!)

Let cool for about 30 minutes and then add desired toppings – chocolate drizzle and/or fresh berries

Cut and serve!

Notes

Can be made using regular all-purpose flour if preferred
Can add an extra 1/4 cup maple syrup if not using sweet potato nectar
Store leftover brownies in refrigerator for up to 3 days
Make sure to use baking POWDER not baking soda