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Easy Triple Chocolate Brownies: Gluten Free, Dairy Free, Egg Free, Soy Free, Vegan

6:31 PM

Lunchbox packing. Can you believe it's that time of year already? Wow. As kiddos across the country skip on back to school, thousands of moms and dads go back to that weeknight ritual of prepping lunches. In honor of back-to-school, we have a trivia question. Ready?

What American dessert was created specifically for boxed lunches?

Yep, you guessed it: the brownie. More than a century ago, Bertha Palmer of Chicago's Palmer House Hotel requested her chefs create a treat for a fair luncheon. She wished it to be smaller than cake but still somewhat cake-like, and easily eaten from a boxed lunch.

Is that the only story of brownie invention? Okay no, there are about a million myths swirling around out there, but it is the one that conveniently fits our theme. So there.

Parents, choco-holics, brownie connoisseurs and allergy eaters everywhere, do we have a brownie for you. And that's saying something, because gluten free, vegan brownies are hard. Our experimentation often fails. But don't you worry, the following recipe is both easy and practically perfect. It uses the Bob's Red Mill Gluten Free Brownie Mix, the only mix that we've successfully been able to use. (You can read our unsolicited review of it here!)

This brownie recipe is, quite honestly, the only one you'll ever need. It's a chocolate trifecta: dark, moist, fudge brownie + creamy chocolate ganache + soft chocolate morsel surprises. Are you drooling yet?

Prep Time: 5 min.
Bake Time: 25–30 min.


1 bag Bob's Red Mill Gluten Free Brownie Mix
1/4 cup applesauce
3/4 cup melted coconut oil (as in, it should measure 3/4 of a cup when it's melted!)
3/4 cup warm water
2 tsp. vanilla extract
1 cup chocolate chips (Enjoy Life has mini chips and chunks free from dairy, nuts and soy)

You'll also need our vegan ganache, posted here.

Preheat your oven to 350˚F.

1. Mix It All Together
With an electric mixer, combine your brownie mix, applesauce, melted coconut oil, water and vanilla until just combined. Use a spatula to fold in your chocolate chips.

2. Bake And Cool
Coat a 13x9 pan with coconut oil (or use a nonstick spray, if you aren't concerned about soy). Pour in your brownie mix and pop it into the oven for 25–30 minutes. Once it passes the toothpick test, take it out and let it cool. This would be a perfect time to make your chocolate ganache!

3. Top With Ganache
Once the brownies are mostly cool, top them with a layer of creamy chocolate ganache. If your ganache is still warm you'll be able to pour it over; if it's cooled, spread it on with a spatula.

Eat, eat, eat! Or stick one in a lunchbox, of course.

Have a happy weekend!

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  1. Those brownies look really, really good. Good job!

    I'm curious about using applesauce as an ingredient. Do you taste it after the brownies have been baked? Does it make it fudg-y or more cake-y?


    1. Hey Cade, thanks so much! They're really delicious.

      Great question about the applesauce—nope, you don't taste it at all after the brownies bake. Applesauce can be used quite often as an oil replacement, but in this case it is absolutely necessary for the consistency of the brownies. I'd definitely call them more fudge-y!

      And just to note, we've only gotten this recipe to work with Bob's Red Mill brownie mix. Brownies are just very difficult, fickle things.

      Give it a try and tell us what you think! Thanks for reading :)

      xo, Becky

  2. This brownie is just perfect. The chocolate chips add an amazing touch. The amount of sugar is perfect. It tastes even better the next day.Thank you for this wonderful recipe!

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