Cupcake Brownies (gf, v)

One of my best early foodie memories, before learning to cook, and before eating ethically, were the brownies at Bonefish Grill. The brownies were so gooey, and sweet. They were also way too big and led to my weight hitting an all-time high of 220 lbs, but that’s another story.

This is a story about delicious, ethical, relatively guiltless brownies that I invented with my wonderful partner and girlfriend. 20160403_193744

Preheat your love making oven to 325 degrees F. Spray a cupcake pan (we like to use coconut spray) or use cupcake liners.

In a double-boiler, or in a glass dish above a saucepan with boiling water, melt:

1/2 cups vegan chocolate chips (Pascha semi-sweet chips)

1/4 cup coconut oil


Then remove the dish from heat, mix:

1/2 cup brown sugar

pinch of salt

1/4 cup agave nectar

1 mashed banana


Whisk 1/2 c Aquafaba (aka the liquid from a can of chickpeas) until it becomes frothy and bubbly. Add to chocolate sugar mixture. And then add remaining ingredients:20160404_203249
2 t vanilla extract

1/2 t cinnamon

1 t coffee extract

2 t flaxseed

2 t water

3/4 c gluten free all purpose flour

1/2 c vegan chocolate chips (same as above)

Mix together, and pour between 1/4 and 1/3 of a cup into your tins or liners,and bake for 25-28 minutes, depending on how soft you like your centers. Really let them cool before digging in, I know, the struggle is real.


We sprinkled these with crushed cashews just for fun, and served them as above with raspberries for a perfect flavor balance, but these gooey treats are great on their own, as you will find out when there are none left in the morning 🙂 Here’s one last photo of a special batch made by adding vegan marshmallow slices to the top 5-7 minutes before you take em out! (These were store bought Dandies, but you can also try this for an aquafaba marshmallow topping)


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