On Saturday mornings growing up in St. Louis, my Dad would take me to Lubeley’s Bakery & Deli near our home to get a German coffee cake or pastry. My favorite was always the Gooey Butter Cake. There are so many stories about who actually created the Gooey Butter Cake, but it is a St. Louis treat that we usually eat for breakfast, like a coffee cake. It’s a cake that is layered with a thick creamy sticky topping, which creates a gooey-goodness!
I never realized that some of the foods I loved were only available in my hometown until I moved away for college and couldn’t find them anywhere. Most of them I can’t eat anymore because of my wheat and dairy intolerances, such as toasted ravioli, Provel cheese, or Ted Drewes Frozen Custard. Since discovering my food intolerances, I thought that I would try to recreate this St. Louis tradition with a vegan, gluten-free, and chocolate twist.
If you regularly follow me on Instagram or read my blog, then you know that I’m a chocoholic. I thought why not make Gooey Butter Brownies with a chocolate gooey topping? The key ingredient to making these Double Chocolate Gooey Butter Brownies extra chocolaty is Hershey’s Special Dark Cocoa Powder for the topping. Of course, you could use unsweetened cocoa powder, but the Hershey’s Special Dark Cocoa Powder takes this chocolate dessert to a new level of chocolate decadence.
Double Chocolate Gooey Butter Brownies (Vegan & Gluten-free)
St. Louis sticky-sweet gooey butter cake takes a gluten-free vegan healthier twist with this easy, but decadent, chocolate recipe. Refined sugar-free option available.
Tips: use Xylitol Powdered Sugar for low-carb, refined sugar-free option.
Credit: My Real Dish
Ingredients
Cake Base
Perfect Paleo Brownies (Vegan & Gluten-Free)
Gooey Topping
- ½ cup applesauce
- Egg replacer for 2 eggs (I used Ener‑G Egg Replacer – it’s available at Whole Foods, Fresh Thyme, and Amazon)
- 2.5 cups powdered sugar (or Xylitol Powdered Sugar)
- 2 tablespoons vegan butter
- 3 – 4 tablespoons Hershey’s Special Dark Cocoa Powder
Optional
- serve with powdered sugar on top (or Xylitol Powdered Sugar)
Directions
- Heat oven to 350 degrees.
- Lightly grease a 13- x 9-inch baking dish.
- In a large mixing bowl, prepare Perfect Paleo Brownies (Vegan & Gluten-Free). Press mixture onto bottom of prepared baking dish; set aside.
- Boil hot water for egg replacer.
- In a medium bowl, beat vegan butter and applesauce until creamy.
- Prepare your egg replacer (take with 3 teaspoons egg replacer, 4 tablespoons warm water, and mix until it thickens)
- Add the egg replacer and blend in powdered sugar (or Xylitol Powdered Sugar) until well combined.
- Pour gooey topping batter on top of the brownie-lined baking pan.
- Bake 30 to 40 minutes or until the brownies are nearly firm when you shake if (you want the topping to be a little gooey, so do not overcook the cake).
- Remove the brownies from oven and let them cool.
- Once they’ve cooled, sprinkle with powdered sugar (or Xylitol Powdered Sugar), if desired.
- Refrigerate any leftovers.
Love these gooey brownies and it sounds like a perfect addition to your morning coffee.
Yes they are!
Lovely recipe
Thank you!
Long time since you posted last.😄
. love these brownies and I know the exact person to share this recipe with
I am really interested in this egg replacement. I have not been able to find one that is GMO free. Heading over to Amazon now. The recipe looks great!