Dense, chocolatey, chewy, and fudgey as… well, fudge. A vegan and gluten-free spin on the classic pot brownie. Top with nuts or chocolate chips for variety!
The recipe makes roughly 12 brownies, though slice them how you please! One 2 x 3 inch slice is surely enough to stone somebody solid.
2 cups oat flour (or a blend of oat + almond, coconut, or rice flour)
+ more as needed
1/4 cup whole flaxseed
3 tbs milled flaxseed + 6 tbs non-dairy milk
1/4 tsp baking soda
4 tbs raw cacao or cocoa powder
AVB (already vaped bud, for extra buzz)
4 tbs powdered coconut sugar (blitz regular coconut sugar in a coffee or spice grinder)
3 tbs maple syrup
1/3 cup cannabutter, softened
1/3 cup unsweetened applesauce
2 tbs vanilla extract
3 pinches of salt
chocolate chips, nuts, coconut flakes
coconut oil for greasing
or parchment paper for lining
hand or stand mixer & bowl
baking dish, 9 x 9 for thicker + denser brownies or 9 x 13 for thinner
1. Preheat the oven to 350F. I tend to do 375F when I’m impatient, though it’s your call. If you need to, do the prep steps first; make powdered sugar or oat flour if you need to. Do this by pulsing oats several times in a food processor until a flour forms. Creating powdered sugar is virtually the same, though a coffee or spice grinder will be easiest to use.
2. Prepare flax ‘eggs’ by combining the ground flaxseed with the non-dairy milk, in a small bowl. Then, set aside and wait for it to congeal. Chia seeds + water would work as well!
3a. If using a hand mixer: in a large mixing bowl, combine oat flour, whole flax seeds, baking soda, sugar, cocoa powder, and salt, and AVB (already vaped bud) if desired. Next, stir in applesauce, vanilla extract, maple syrup, flax eggs, and the cannabutter with a spatula. Then, blend in the banana with the hand mixer until a dough forms.
3b. If using a food processor: Add all above ingredients including ‘optionals’ if using, and blend. The ending texture should be somewhere between a batter and a dough–not too gooey, not too stiff. If it’s too stiff, add sips of water or milk until the mix is slightly sticky. If it’s too wet, add pinches of flour until sticky.
4. Transfer dough to a greased baking dish. (note: Using parchment paper will be the easiest clean-up overall, but the brownies come out a little crispier/chewier at the edges when baked in a greased pan). Then, press it down with the spatula to remove any air bubbles, and smooth over the top. Bake uncovered for 25-30 mins, or until a crackle top forms, and it achieves a cake-like texture when a toothpick is inserted. When cool, top, slice, and serve.
It is very, very important that you allow these brownies to cool to at least room temperature before slicing. They will hold together much better, and you won’t run the risk of burning your mouth before you can taste anything good! With any edible, start slowly. Eat 1 brownie and wait 20 minutes before deciding whether you need to eat another. And remember, there are consequences to everything! You might get high, but too much sugar at once could cause a crash rather than a blissful, relaxing experience. So, munch wisely!
image credit: theweedscene