Vegan Brownie Recipe (Gluten Free)
To all you brownie lovers, this is the best gluten free brownie recipe....period. Try it today and give us your feedback.
Ingredients
- 1/2 cup gluten-free flour or almond flour 60 grams
- 1/2 cup oil 60 grams
- 1/3 cup unsalted almond butter softened 70grams
- 1 teaspoon baking soda 6 grams
- 1/4 cup amber maple syrup or agave syrup 30 grams
- 1/2 cup cocoa powder 60 grams
- 1 teaspoon vanilla 5 grams
- 1/2 cup brown sugar
- 1 cup 190 grams dark chocolate roughly grated and divided
- 1/2 cup coconut oil 60 grams
- 3 tablespoon chia seeds or flax meal (soak with 7 tablespoons of water 30 minutes prior to using
- 1/2 cup vegan caramel sauce for drizzle
Instructions
- Prepare your chia or flax eggs combining with the water and let it sit for about 30 minutes.
- Preheat the 350°F (180°C) and place the rack in the middle position.
- Line an 8×8 inch baking pan with parchment paper and let it hang over the top.
- Add the gluten-free flour or almond flour, salt, cocoa powder, brown sugar, and baking powder and whisk together and set aside.
- Add half the chocolate into a microwave-safe bowl, and melt using intervals of 10 seconds until completely melted.
- Add in the almond butter and coconut oil to the melted chocolate and mix them together using a whisk or spatula.
- Then add in the maple syrup, vanilla extract, and chia eggs and continue to mix until well incorporated.
- Add in the dry ingredients into the chocolate mixture and whisk until the batter is well combined and smooth. Try not to overmix.
- Transfer the brownie mixture into a baking pan and smoothen the surface with a spatula or spoon.
- Place into oven and bake 25-30 minutes, place a toothpick into the center, it should come out clean.
- Cool for about 15 minutes before removing from the baking pan.
- Cut into squares and drizzle with our vegan caramel sauce.
- Store covered in the refrigerator for up to 4 days or freeze and thaw for another time.
