If these chocolate Tinder brownies had a tagline, it would be: Here today, gone tomorrow.
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.
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.
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.
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!
Tinder Brownies
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
Notes
And if Tinder doesn’t work out…
Well, you’ll always have the Ryan Reynolds Blondie Bars.
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!
The brownies look amazing! I was just wondering what kind of oil you used ?
Hi, you can use vegetable oil, canola oil, sunflower oil, or even melted coconut oil 🙂
Jason
Do the nutrition facts include the 1 cup of chocolate chips? For me chocolate chips are NEVER optional!
Does not include chocolate chips. Calories are accurate if you cut 24 brownies.
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!
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?
They are! They are very soft the first day but get firmer overnight to become the texture of regular brownies. 🙂
Has anyone tried using coconut flour for this tinder brownies?
If you want to use coconut flour, I would recommend these instead 🙂 https://lett-trim.today/2018/08/30/keto-brownies/%3C/a%3E%3C/p%3E
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!
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
Goddam these look so good! Might try making these this weekend for my partner, we met on Tinder nearly 3 years ago now!
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?
I haven’t tried it, but definitely be sure to report back for the rest of us if you try!
Jason
Wow! That looks so delicious.I love chocolate brownie but have not try this yet. Now I will try this.