Rich, fudgy brownies topped with a layer of crunchy chocolate! You’d never guess these vegan crunch brownies are healthy, gluten free and naturally sweetened.
Guys. These are INCREDIBLE.
These vegan crunch brownies were a super random idea one day when I was thinking about Halloween candy that’s out there. Many focus on some kind of crunchy textural element, so I wanted to try that with brownies, and I’m SO glad I did! While this recipe takes a couple more steps/dishes than I typically like to use with my baking, they are ten thousand percent worth the little extra effort. Everything is still super easy.
Let’s talk recipe so you can get these bars of crunchy chocolate heaven in your mouth as quickly as possible.
The brownie base for these are my favorite classic vegan brownie recipe. So rich, and fudgy, everything you want in a good brownie!
The brownies start with chickpeas blended with almond milk until totally smooth – that’s always my trick for fudgy, super gooey texture in brownies and bars. Sounds weird, but once baked you won’t detect any bean flavor.
Add some date paste for sweetness, then cocoa powder and banana flour to bring the batter together (oat, buckwheat, or chickpea flour would also work). Throw in some chocolate chips if you want (and why wouldn’t you?!), and bake!
Once the brownies are baked, they have to cool completely before you add the crunch layer. I take out the brownies and set them in the fridge to cool, then make the crunch layer after the brownies have been cooling for about a half hour. You don’t want to make the crunch layer way ahead of when you’re going to spread it on top, because it’ll harden up if it sits out for too long.
The crunch layer is the star here, and I’m pretty obsessed with it. It’s a simple mix of whole buckwheat groats which I profess my love for here, and some melted vegan chocolate chips. Spread that over the cooled brownies, and set them back in the fridge to set up completely.
I store these in the refrigerator, but you’ve got some options with cutting. I spread my crunch layer, then let the brownies set in the fridge, then cut afterward. This lead to some cracking, obviously, because the chocolate layer on top hardens up in the best, magic shell-like way. The cracks were easy to just slide back onto their piece, but if you want to avoid issues when cutting, feel free to cut the cooled brownies, then spread the crunch mixture on each individual brownie.
I hope that made any sense at all. Let’s move on!
After the crunch layer is set, biting into one of these vegan crunch brownies is seriously out of this world. SO GOOD. All the chocolate decadence of a brownie, topped with even more chocolate and super crunchy, amazing texture. I’m in love.
These vegan crunch brownies have double the dose of chocolate, and so many textures going on. Gooey, fudgy brownies, topped with a crunchy chocolate layer, they’re just about everything you could want in a chocolatey treat! So much better than trash candy bars, as we’re working with healthy ingredients, and they’re totally gluten free and naturally sweet.
Have a happy, healthy Halloween! 🙂
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!