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Tinder Brownies

If these chocolate Tinder brownies had a tagline, it would be: Here today, gone tomorrow.

How To Make Vegan Brownies

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.

(View the video, above)

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.

The Best Chocolate Vegan Brownies Ever

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.

The Popular Tinder Brownies Recipe

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!

Chocolate Tinder Healthy Brownies (Vegan, Gluten Free)

 

Tinder Brownies

Adapted from this Vegan Brownies recipe

Tinder Brownies

Total Time: 22m
Yield: 20-24 brownies
Print This Recipe 5/5

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

 

 

And if Tinder doesn’t work out…

vegan blondies

Well, you’ll always have the Ryan Reynolds Blondie Bars.

 

makeout chocolate chip cookie pie

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!

5/5 (18)

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Published on September 17, 2018

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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61 Comments

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  1. 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!

  2. 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. 🙂

  3. 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!

  4. 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

  5. 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!

  6. 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?

  7. 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.

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