Okay, you asked for it…
I honestly had no idea so many people would be interested in this fall-apart gooey brownie recipe when I mentioned it last week.
I thought maybe one or two people would ask… and was shocked when over a hundred readers commented or sent emails asking for the recipe! It makes me really happy to know there are so many gooey brownie fans!
After getting a lot of comments, I added a full nutrition breakdown of what I eat in a day, linked at the very end of my previous post.
I think many people just don’t realize how quickly calories can add up! Also, to clarify: the photos in that post were styled and shot in natural light, hours or even days before the sample day and were only meant to be representations of what I ate. Trust me, no one wants to see a blown-up grainy iphone photo of a giant bowl of white oat bran in a white bowl on a black countertop, taken at 6 am in the dark orange lighting of my apartment kitchen.
Now about these gooey brownies…
I was not kidding when I said they were fall-apart gooey.
If you are a fan of cakey or chewy brownies, these brownies are NOT for you.
These will possibly be the fudgiest and moistest brownies you will ever try. Sometimes they are so gooey that it’s best to serve them in a bowl, warmed in the oven and topped with vanilla ice cream and chocolate syrup for a gooey melty hot fudge brownie sundae.
Melty Gooey Brownies
Adapted from Chocolate Zucchini Brownies
Unbelievable Melty Gooey Brownies
Print This Recipe
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Ingredients
- 1/2 cup + 1 tbsp coconut flour (70g)
- 1/2 cup applesauce
- 1 cup water
- optional 2 tbsp flaxmeal (makes them firmer)
- 1 tsp pure vanilla extract
- 2 tbsp oil (24g)
- 1/4 cup + 2 1/2 tbsp cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/3 cup coconut sugar or sugar of choice (50g)
- 1/32 tsp uncut stevia OR 2 tbsp additional sugar
- optional 1/2 cup mini chocolate chips
- optional 1/2 tsp instant coffee granules
Instructions
Line an 8×8 pan with parchment. Preheat oven to 350 F. Whisk all liquid ingredients together in a bowl. In a separate bowl, stir together all dry ingredients. Pour dry into wet. Stir to form a batter. Smooth into the pan, and bake 16 minutes – they will look very underdone. Let cool, then transfer to the fridge (only very loosely covered), where they will firm up.
*As mentioned, these are very soft and gooey brownies; if you like chewy or cakey brownies, these are NOT for you! Feel free to experiment with other flours, but I can only vouch for coconut flour here because it’s what I’ve tried.
Link Of The Day:
Cookie Dough Brownie Layer Bars
Melissa says
I just made these! Super gooey and yummy! I haven’t finished letting them “firm up” yet in the refrigerator…I was too impatient and had to sneak a bite! I used sucanut instead of sugar and I didn’t have applesauce so I used 1/2 cup plain, fat free Greek yogurt. They are certainly delicious!! Thanks for sharing this Katie!
Brady Jackson says
Hi Katie! How long do you recommend we let the brownies set for in the fridge?
Jason Sanford says
I’d do overnight
Lauren says
Thank you for this recipe, Katie! I wanted to let others know that I made this recipe, but I halved it (because I also made your 100 calorie chocolate cake, too). I am not Vegan, but enjoy the desserts I’ve tried on your blog. I used regular, white AP flour, regular, white granulated sugar, and instead of flax, as I don’t have that, I used 1 tablespoon (again, I halved the recipe) of PB2, which I thought may also add a firmness to the recipe. I baked the brownies in a 9×5 inch loaf pan, almost half of an 8×8 inch baking dish. I baked the brownies for the same amount of time you suggested–16 minutes. They turned out well. Thank you, and perhaps this will help other readers.
Anjana says
hi can i have a substitute for applesauce
AnnettePK says
Pumpkin puree should work.
Alexis says
Is there a good general substitute for flax meal in baking?
AnnettePK says
chia seeds should work
Rachael says
Not my favorite CCK recipe, but okay.
I tried digging into one a bit early while setting in the fridge and I was pretty certain I was going to throw the whole pan out. They were just mush, and I followed the recipe and directions exactly. I feel like gooey isn’t the right word to describe them, and melty is 100% misleading as well. The consistency once set is almost like a vegan cheesecake brownie. So they’re good, but not what I was expecting at all. Probably won’t make these again, they’re not really my cup of tea, but they aren’t doomed to the trash can anymore. I guess I prefer chewy brownies after all. My favorite recipe still stands as the unbaked cookie dough bars, but I’ll be giving the chocolate chip peanut butter bars a shot tomorrow morning!
Rachael says
To clarify, I DID add flax to my brownies, I would not omit if it makes them any more loose.