One of my huge weaknesses has always been brownies. There is nothing better than a rich brownie that’s crispy on the outside and moist and chewy on the inside. I wasn’t sure I’d ever reach that perfection with gluten free, vegan cooking – but I’m pleased to share this amazing recipe with you!
I took inspiration for this recipe from here and modified it based upon my ingredient preferences. These are super delicious!
When I ground my brown rice flour, I used the bread setting, which gave these a bit of a crispy texture. Next time I’m going to try using rice ground on the pastry setting to see what they difference in texture is.
Either way, these brownies are rich and delicious. You won’t miss the gluten, dairy or eggs!
Gluten Free & Vegan Brownie Recipe
Ingredients
- 1.5 tablespoons ground flax
- 3 tablespoons water
- 3/4 cup + 2 tablespoons fresh ground brown rice flour
- 1.5 cups almond flour
- 2 tablespoons arrowroot powder (or tapicoa if you don’t have arrowroot)
- ½ cup dutch cocoa powder
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
- ¼ cup palm shortening (plus extra for greasing pan)
- 2 tablespoons virgin coconut oil
- 1 cup minimally processed organic cane sugar
- ½ cup + ¼ cup dairy free chocolate chips, divided
- ¼ cup almond milk
- 1 teaspoon organic vanilla extract
- ½ cup finely chopped walnuts (or your favorite nuts)
Directions
- Preheat your oven to 350° F.
- Line the bottom of an 8- or 9-inch square baking pan (or a rectangle one of similar size) with parchment paper and grease all sides with palm shortening.
- In a small bowl, whisk together the ground flax and water and set aside to gel.
- In a large bowl, mix the dry ingredients (rice and almond flours, arrowroot/tapioca, cocoa powder, sea salt and baking soda).
- In a small saucepan, add chocolate, palm shortening and coconut oil and heat until just melted.
- Stir in the flax mixture, cane sugar, vanilla extract and almond milk.
- Pour the wet ingredients over the dry ingredients and stir well.
- The mixture will be very dry and somewhat crumbly – it’s supposed to be that way.
- Gently fold in the walnuts and remaining ¼ cup of chocolate chips.
- Scoop the batter into your pan.
- Put a piece of parchment on top of the batter and press until smooth and even throughout the pan.
- Bake for 35-40 minutes.
- Allow the brownies to cool in pan for at least 1-2 hours – they must be completely cool or they may fall apart.
- Once completely cool, separate edge of brownie from pan with a butter knife and turn over and allow to cool completely for 1-2 more hours.
- Cut them to your desired shape and serve or store in an airtight container.
