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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 (19)

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Published on September 17, 2018

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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. 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…

    • 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! 🙂

  2. 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!

  3. 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

  4. 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!

  5. 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.

  6. 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.

  7. 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.

  8. 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?

  9. 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!!!

  10. 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!

  11. 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 🙂

  12. 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! 🙂

  13. 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 🙂

  14. zealous health says

    nice article it’s mouthwatering and looks so good. What are some good substitutes for oil when making brownies?

  15. 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!

  16. 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. 🙂

  17. 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!

  18. 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

  19. 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!

  20. 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?

  21. 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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