Brownie Fudge (Gluten-Free, Egg-Free, Dairy-Free, Nut-Free) (Edit recipe)

Gooey, luscious Brownie Fudge gives you the best parts of a fudgy brownie (with chewy edges too) combined with the luxurious mouthfeel and rich taste of dark chocolate fudge. This recipe is gluten-free, dairy-free, egg-free, nut-free, sesame-free, soy-free and also vegan. If you love brownies & fudge, you need to try this easy + delicious recipe.

10 minutes

28 minutes to 30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	70
Fat:	6 g
Carbohydrates:	17 g
Protein:	2 g
Cholesterol:	7 g
Sodium:	108 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by foodallergymoms_andmore

Serves: 20

Ingredients

1.5 cups Pascha Extra Bitter-Sweet Dark Chocolate Chunks (Bulk), Divided use
14 oz Sweetened Condensed Milk, Dairy-Free; One 14oz can
0.5 cup Plant Based Butter, 1 stick
1 tsp Instant Coffee, Or instant espresso powder
2 tsp Pure Vanilla Extract
6 Tbsp Aquafaba, The liquid from a 15oz can of chick peas; do not whip liquid (reserve chick peas for another use)
5 Tbsp Dutch Processed Cocoa Powder, Unsweetened cocoa powder can be used too
0.25 cup Primal Palate Gluten-free All-Purpose Flour
1 Tbsp Cornstarch, Gluten-free
0.5 tsp Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°. Lightly spray 8 x 8” glass baking dish with nonstick spray. Line with parchment paper; allowing parchment (cut 2 sheets to fit baking dish) to hang over the sides. Spray parchment paper with nonstick spray; set aside.
In large, microwave-safe bowl, add 1 cup chocolate chunks, plant-based butter, and dairy-free sweetened condensed milk. Microwave for 1 minute on high; stir. Microwave an additional 20 seconds; stir until just melted and smooth. If not fully melted, microwave additional 10 seconds. Stir in instant coffee until it dissolves.
Add vanilla extract and aquafaba; stir to combine.
Add cocoa, gluten-free flour, cornstarch and salt; stir to combine. Add remaining 1/4 cup chocolate chunks; stir.
Pour batter evenly into prepared baking dish. Sprinkle remaining 1/4 cup chocolate chunks over the top.
Bake on middle rack of oven for 28-30 minutes, or until top has a crackle appearance and center is no longer jiggly.
Allow to cool at least 1 hour at room temperature, then cover with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
Use parchment “handles” to lift brownie fudge out of baking dish to a large cutting surface. Allow to sit at room temperature for 10 minutes before slicing. Use serrated knife to slice into desired number of servings. Store leftovers in refrigerator for up to 1 week.

Notes

Instant coffee can be omitted. Can easily get 40 pieces if you slice them small enough. When purchasing chick peas (since you’ll be using the chick pea liquid, “Aquafaba”) do not buy unsalted or low-sodium chick peas. The end result will not be the same. *Note: There is zero chick pea flavor in the brownie fudge. You do not taste the Aquafaba.*