If these chocolate Tinder brownies had a tagline, it would be: Here today, gone tomorrow.
These brownies are perfect.
They are everything you could ever want in a brownie.
Tall, dark, and deliciously rich…
(Yes, I’m still describing the brownies.)
You will wonder how a brownie could possibly be so perfect.
You will wonder if it’s all a dream.
You’ll want to swipe left on all other brownie recipes.
This is it.
True love.
You can’t imagine even thinking of any other brownie, ever again.
Then, suddenly the brownies completely disappear.
You are left staring at an empty plate and wondering what could have possibly happened.
Was it something you said?
You ask all of your friends, but they don’t know the answer.
Thankfully, you need not be upset for long.
Just head right back into the kitchen to swipe right on another batch of brownies.
The brownies were adapted from my favorite vegan brownie recipe and turned out even thicker and fudgier than the originals!
I also made them with water instead of milk of choice this time, to more closely mimic both the taste and texture of traditional brownies. If desired, you can top them with Coconut Ice Cream, or Keto Ice Cream, or even Almond Milk Ice Cream.
While I can think of quite a few puns for this post, unfortunately none of them are appropriate for my blog. In the interest of keeping things PG, I will simply say that you can add either nuts or frosting if you wish, but the brownies are still delicious without.
Every now and then, someone actually finds true love on Tinder. This is one of those times!
Tinder Brownies
Ingredients
- 1 2/3 cup water
- 1 1/2 tbsp pure vanilla extract
- 3/4 cup oil
- 1 1/2 cup spelt or white flour (for gluten free, try these Black Bean Brownies)
- 1 cup unsweetened cocoa powder
- 1/3 cup Dutch cocoa powder
- 1/2 tsp salt
- 3/4 tsp baking powder
- 3/4 cup brown sugar or coconut sugar
- 2/3 cup unrefined or regular sugar
- 2 tbsp cornstarch or ground flax
- 1 cup mini chocolate chips, optional
- handful chopped walnuts, optional
Instructions
- Preheat your oven to 330 F. Line a 9×13 pan with parchment. Combine dry ingredients in a large bowl and stir very (very) well. Whisk in wet, and smooth into the pan. Bake on the center rack, 22 minutes. They should look underdone when you take them out. Let cool, then refrigerate at least 8 hours (preferably overnight), during which time they firm up considerably without becoming dry and will also taste much sweeter with a deeper flavor. I think these brownies have the best flavor and texture two days after they’re made… if you can keep them around that long!View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
And if Tinder doesn’t work out…
Well, you’ll always have the Ryan Reynolds Blondie Bars.
And this Makeout Chocolate Chip Cookie Pie.
It’s good to have options!
Considering no one is searching for tinder brownies (because such a thing didn’t even exist until just now), I know the post isn’t going to get me any big SEO benefits. But honestly, I do not care in the slightest, because I had way too much fun writing it!
Sydney says
The restaurant I used to work with used salsa as a base over the crust on its breakfast Cake. Yummy.
Brittany Audra @ Audra's Appetite says
Love that these store so well; perfect for making ahead of time for having guests over! Brownies will forever be one of my favorite desserts 🙂 especially topped with ice cream! 🙂
Maayan says
Hi
Those look so yummy!!!
Can i use oat flour?
Jason Sanford says
Sorry we haven’t tried, but be sure to report back if you experiment!
Abygail @ Untainted Tastes says
Those look awesome! The Tinder thing amused me too, real love on Tinder does exist!
natalie says
Look delicious! Will gluten-free flour work for these or not? I see you suggest the blonde brownies for gluten free but there are ingredients in those I cannot eat. Thanks!
Jason Sanford says
Unfortunately we only know how the results will be with flours listed because that’s all we’ve tested, but feel free to try out a gf mix such as Bob’s all purpose, or oat flour, and be sure to report back with results if you do experiment!
Hannah says
II have had good results with other gf brownies using chickpea flour. It’s got a dense texture and seems to go well with a fudgey brownie…
Paige Cassandra Flamm says
These look amazing! I need them in my life asap!
Paige
Linda @ the Fitty says
Omg yum yum y!
Nina says
I love these! Thanks.
Inge says
Those do look amazing! One question, what is the difference between the two types of cocoa powder you list?
Katie (not CKK) says
I’m going to take the liberty to respond.. Dutch processed cocoa has a bolder/deeper chocolate flavor and often referred to as ‘dark’ cocoa. It’s still the same thing as regular cocoa powder the difference is in how it is processed.
Ljw says
Dutched cocoa is alkalized to help remove bitterness and also remove some of the fat content. It can be very fragrant and unique compared to regular cocoa.
Inge says
Thanks to you both! I’m not sure I can get both types over here in the Netherlands, but now at least I know what I’m looking for and can ask around a bit. Thanks! 🙂
Katie says
Hi,
These brownies look good… now that you found true love, will you be posting about the wedding? 😉
Is there a place on your site to give general comments? I was just wondering if you’ve had any yogurt making luck. I’d like to try making DF yogurt as store-bought yogurt gets spendy and has funny chemically taste. I can look around the web, of course, but I have had success with your site so thought I’d check first!
Jason Sanford says
Hi! We haven’t tried it yet but it sounds like a fun experiment!
Jason (media relations)
Aurelie says
Love your recipes, and this one won’t disappoint, I can already tell!
Any chance you could add grams measurements, for those of us who use them?
Thanks!
Jason Sanford says
Hi Aurelie! Just look on the labels of the ingredients and they should all list gram measurements. For example, 1 cup of most flours is equal to around 120-130g, and it should say on the label’s nutrition panel. Hope that helps!
Jason
Cassie Autumn Tran says
From Ryan Reynolds Blondies to Workout Brownies, you never fail to come up with the most creative names for your recipes! Absolutely LOVE this adaptation from your standard brownies. They look so plump and moist! The ice cream scoop…my GOD, that is a serious A-game move!
sjw says
You sound like a slut
Kathryn says
That’s an incredibly rude thing to say. You could just not comment if you don’t like something.
Bear Grizzly says
What an absolute awful, hurtful thing to say on a baking site!
I’m a big, muscular, heterosexual man and I was offended by your comment.
You should be barred!
The previous commenter was trying to relate, in words, that feeling a lot of people get when they eat a divine dessert or chocolate morsel or alike. Yeah, fine, the description COULD sound sexual, but only if you’re of the ilk to take it that way, in which case, it’s YOU who, one could say, has the dirtier mind.
Just grow up! And if you’re not here for the recipes, leave.
P.S. – Those brownies look everything they said they do! I can’t wait to make them.
Karl says
Slightly different from mine but I’m sure the kids will approve of me trying this version of brownies
Jes says
Looks great, I just wish it were more of an honest representation. Nutritional info is for 24 brownies, pic of tray shows 12, and the recipe calls for 1 tray… so they’re actually half that size if you don’t want to double the cals.
Jason Sanford says
Hi Jess, the photo is cut off. But it does have more than 12 if you look to the side 😉
Ljw says
Dear CCK,
I enjoy your creative recipes, though I may not always make them they’re fun to read. I have to say though, the pic of the cut brownies in the pan is a little unattractive. May I suggest, you heat your water and oil to between 110-120 degrees Fahrenheit and mix your sugars into that, which will melt the sugar a little more in the beginning, tho you don’t want it 100 percent dissolved before adding it to the rest. This should yield a lovely shiney brownie top that looks like it came from a high end bakery with very little extra effort. I have not done this with cocoa powder brownies however, only actual chocolate. Hopefully it will still turn out as pretty.
Ljw says
P.s. also toasting the nuts for a few minutes first can add a lot of oomph. Then toss them in a little reserved flour with the chocolate chips to keep them evenly distributed in the batter without sinking.
These are the tips I wish someone had told me when I first started baking.
Bridget McGuinness says
So am i reading this correctly that it’s 2 different sugars BOTH 3/4 cup brown sugar /coconut sugar AND 2/3 cup unrefined/ regular sugar or do you pick either brown sugar OR regular sugar?
Jason Sanford says
Both – the two will add different things to the recipe.
Lynda says
maybe I will try it tomorrow
amelia iliff says
Omg this is so funny katie because i always call my husband a brownie lol
Jason Sanford says
?
Gabi says
Can I sub maple syrup?
Patty says
Katie, you are a genius!!! I made this and this is so good!!! I made a little tweak in the recipe. I used a 1 1/3 cup of oat milk and 1/3 cup of strong brewed coffee. I also don’t have a dutch cocoa powder so I just use an unsweetened one and used coconut sugar all the way. 🙂
I can eat 3 brownies in one sitting!!!
Cynthia says
Hi Kathie, could I use applesauce to replace the oil called in this recipe? I eat eggs so could I substitute eggs for oil for lower calories? Thanks a lot!
Eva says
I made them and they are awesome! Do you know if they freeze well?
Jason Sanford says
Yes!
Mieke Vanhaeren says
Hi,
like your Blog!
I am from Belgium.
I have got a Question about these Tinder brownies…
Can i use Glutenfree Oatmeal instead off the flower ?
And for the 2/3th cup sugar instead raw cane sugar?
Thanks,
Jason Sanford says
If you use oatmeal, just pulverize it into flour in a food processor first, and then measure out the amount of flour called for in the recipe. But oat flour hasn’t been tested in this recipe, so it’s definitely an experiment. Be sure to report back with results if you do try. Yes you can use raw cane sugar 🙂
Puro Food says
This looks and sounds incredible. You could always put some chocolate chips on top 😉 I love trying new things.
Ajay Rana says
These look absolutely divine, i want to eat this dilicous brownies 🙂 it’s very mouth- watering !!
Carol says
I have some friends coming over tomorrow night for game night, so I made this recipe. I had to have a a piece before I chilled them. Wow…very, very good! I’m trying hard to find vegan recipes that rival my go-to non-vegan recipes, and I just found my new brownie recipe! Thank you! 🙂
Andrea says
Made these for my husband who loves brownies more than anything. They missed the mark on his preference of a brownie being crunchy on the outside and gooey in the middle; however, he still ate these happily but opted to call them “chocolate squares” instead! Thanks for the fun recipes! I will definitely make the, ehm, chocolate squares again 🙂
zealous health says
nice article it’s mouthwatering and looks so good. What are some good substitutes for oil when making brownies?
Liz says
The brownies look amazing! I was just wondering what kind of oil you used ?
Jason Sanford says
Hi, you can use vegetable oil, canola oil, sunflower oil, or even melted coconut oil 🙂
Jason
Tereza says
Do the nutrition facts include the 1 cup of chocolate chips? For me chocolate chips are NEVER optional!
Susan S says
Does not include chocolate chips. Calories are accurate if you cut 24 brownies.
Dorothy says
I made this with Bob’s Red Mill GF 1:1 Baking Flour and it turned out great! So rich and fudgy, this will be my go to brownie recipe!
Maggie says
Hello! I would like to prepare some brownies to go for this week-end, and I was wondering if those are esay to transport, and easy to eat without any utensils?
Jason Sanford says
They are! They are very soft the first day but get firmer overnight to become the texture of regular brownies. 🙂
Mary Ann Bundoc says
Has anyone tried using coconut flour for this tinder brownies?
Jason Sanford says
If you want to use coconut flour, I would recommend these instead 🙂 https://chocolatecoveredkatie.com/2018/08/30/keto-brownies/
Emily says
Mmm…. These are sooo good! I made a batch using almond flour and coconut oil. Even after they were done baking, it still felt like a dough, and I went to refrigerate them, but ended up eating a few. 🙂 I think I must have underbaked them or added too much coconut oil, but they’re delicious, and after refrigerating, they look like squares or fudge! These brownies are so rich, chocolatey, and fudgy (and they’re healthy too, especially if made with almond flour) They’re super simple to make, only dirtying one bowl. I love your recipe!
Lauren says
Hi Katie,
I was wondering if one could substitute peanut butter (or a version of nut butter) for part of the oil in this recipe? Can these types of ingredients be substituted 1:1? I wasn’t sure, and I thought I’d ask to see if you had any thoughts. Thank you for your recipes.
Kindly,
Lauren
Matthew Chalk says
Goddam these look so good! Might try making these this weekend for my partner, we met on Tinder nearly 3 years ago now!
Angie says
I’m going to make these tonight for a birthday but I actually have two birthday people in my life this week. Has anybody had success doubling the recipe and spreading it over two pans?
Jason Sanford says
I haven’t tried it, but definitely be sure to report back for the rest of us if you try!
Jason
BLOGS FOR WOMEN says
Wow! That looks so delicious.I love chocolate brownie but have not try this yet. Now I will try this.
Cat G. says
Recipe card says total time 22 minutes. Didn’t find out about the extra 8 hours until it was too late. Family is disappointed.
siobhan says
wow the photography on these is great!!
Brianna Tardiff says
I’ve been making these for 2 years and still love them! ❤️ the texture and flavor are amazing. I was skeptical as I had tried many vegan brownies and had just been dissapointed. This one is a winner and deserves a chance.