You will not believe how insanely incredible these gluten-free vegan German chocolate brownies are! And talk about fudgey! It’s like these brownies couldn’t decide whether to grow up to be brownies, or fudge, so they settled on being the best fudgey brownies ever!
The base of these German chocolate brownies is our black bean brownie recipe, however it’s been slightly modified here. And the coconut caramel frosting is based on our 5-minute raw vegan caramel recipe, again modified for this German chocolate brownies recipe. We happen to have both shredded coconut and coconut flakes here at Chez Casa, so we top our German chocolate brownies with coconut flakes, but you don’t have to; in fact we don’t even mention it in the ingredient list in the recipe, but you’ll see it in the picture.
Gluten-Free Vegan Fudgey German Chocolate Brownies
Ingredients for the Brownies
1/2 cup dry (uncooked) quick-cooking oats
1 standard 15 ounce can of black beans, drained and rinsed well (we use the organic canned black beans from Costco)
3 Tablespoons cocoa or raw cacao powder
1/3 cup maple syrup (we use the organic maple syrup from Costco)
1/4 cup melted coconut oil (we use the organic coconut oil from Costco)
1 teaspoon vanilla
2 Tablespoons sugar
1/2 teaspoon baking powder
Pinch of salt
1/2 cup chocolate chips (we use the vegan chocolate chips from Costco)
1/3 cup walnut pieces (we use the organic walnuts from Costco)
Ingredients for the Frosting
1/4 cup each almond butter, maple syrup, solid coconut oil, and shredded coconut (we use unsweetened shreds that are really small, we haven’t tried these with the larger, sweetened shreds).
Preheat your oven to 350°, and grease an 8×8 pan (sometimes called a ‘brownie pan’), and set aside.
For the frosting:
Place the almond butter, maple syrup, and coconut oil in a small bowl and whisk well. Within a few moments the coconut oil will liquify, at which point whisk until smooth, then mix in the shredded coconut, and then set aside.
For the brownies:
Place the oats in a food processor fitted with an ‘S’ blade, and process until ground into course flour.
Add the rest of the brownie ingredients except the chocolate chips and walnuts, and process until smooth. Then add in the chocolate chips and walnuts and pulse-process a few times to break them up a bit, while not pulverizing them.
Spread the brownie batter in the greased 8×8 pan, smoothing it gently to make sure that it is evenly spread.
Bake the brownies for about 25 minutes, or until the edges just start to pull away from the pan. Then cool the brownies, in the pan, on a wire rack; make sure that they are completely cooled before going on to the next step.
The Next Step
With the brownies still in the pan, spread the frosting on the completely cooled brownies. If you have it, top with flaked coconut (this is completely optional).
Put the pan in the refrigerator for an hour or more (so at least an hour); this makes the brownies much easier to cut. Once they have been in the refrigerator for at least an hour, remove the pan from the fridge, cut your brownies into squares, and remove them from the pan.
Store in an airtight container, although you probably won’t be storing them for long because they will be all gone. :~)
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