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These brownies are so fudgie you could pass them off as fudge and so rich you'll want to cut them into small pieces. Cool them, the refrigerate them and cool them longer. It will be so worth the wait.


2 tablespoons flaxseed meal mixed with 6 tablespoons water (Mix first and set aside.)

1 cup beet sugar

4 tablespoons butter

4 tablespoons water

1 ½ cups vegan semisweet chocolate chips

1 teaspoon vanilla extract

1 1/3 cup gluten-free flour

1/2 teaspoon baking powder

1/2 cup peanut butter

1 teaspoon salt

1 more cup vegan chocolate chips, dark chocolate this time (*Optional)


Preheat oven to 325. Grease, spray, or line a 9 x 13 inch rectangular cake pan. You can halve this recipe for a smaller batch and make in an 8 X 8 inch square cake pan.

Step 1: Mix the 2 tablespoons flaxseed meal and water and 6 tablespoons water and set aside. It has to soak for 10 minutes, so do this first.

IStep 2: n a saucepan, mix sugar, 4 tablespoons water, and 4 tablespoons vegan, gluten-free butter. Stir, melting butter, and bring this mixture to a boil. Stir in chocolate chips and turn off heat. Stir while the chips melt. Add vanilla and flaxseed mixture, and stir until well mixed.

Step 3: In a separate bowl, combine flour, baking powder, salt.. Add to chocolate mixture, mix well.

Step 4: Add the peanut butter and the final cup of chocolate chips. Stir well.

Step 5: Pour into sprayed or paper lined 9” x 13” pan. Bake at 325 for 30 minutes.

BAKE for 35 minutes. The batter should be starting to firm up in the pan, but there is no toothpick test or anything like that. Just if it's starting to look sort of solid on top. Do not overtake.

Remove from oven and cool for an hour on the counter. Then cover tightly and put in the fridge for a couple of hours to really chill and set the chocolate.

Cut into squares and enjoy. Keep refrigerated for best consistency.

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