Vegan Gluten Free Brownies


November 2, 2010

I’m posting these vegan gluten-free brownies that are also allergy-free in honor of Ashley from Springfield, MO. We connected online when I was living there, but alas, we never met. We were both patients of Dr Elaine Carter, and we boned over our love of whole foods.

Ashley sent me a pumpkin brownie recipe last week and asked if I could modify it to make it gluten-free. The original brownie recipe contained mashed pumpkin and honey. I wasn’t really a fan of this combination after my first-round trial. My friends Kris and Emily were with me in the kitchen, and we all agreed that they had a bitter aftertaste and not enough sweetness for a killer brownie.

I decided to wipe the slate clean and go down a different road. I created a whole other blend, and hit the vegan gluten-free brownie jackpot.

These vegan brownies are sweet and chocolatey, with a moist texture that is divine. Best of all, they’re super easy. Just throw everything in your stand mixer and bake. In under half an hour you will be in double chocolate brownie heaven.

More chocolate next week.

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Vegan Gluten Free Brownies

These double chocolate vegan gluten-free brownies are also allergy-free. These brownies are rich, chewy, decadent, and seriously delicious. Just try and stop at one! 

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 to 10
Author Tess Masters

Ingredients

Instructions

  1. Preheat the oven to 350°F (180°C). 
  2. Preheat the oven to 350°F (180°C). 
  3. Grease a square 8-by-8-inch baking pan with oil.
  4. Grease a square 8-by-8-inch baking pan with oil.
  5. Sift cacao powder, flours, baking powder, xanthan and salt into the bowl of your stand mixer.
  6. Sift cacao powder, flours, baking powder, xanthan and salt into the bowl of your stand mixer.
  7. In a small saucepan over low heat, gently melt the chocolate chips. Remove from the heat and stir in the maple syrup and vanilla. 
  8. In a small saucepan over low heat, gently melt the chocolate chips. Remove from the heat and stir in the maple syrup and vanilla. 
  9. Add the melted chocolate mixture, mashed banana, applesauce, and red pepper flakes (if using) to the stand mixer, and process until well combined. 
  10. Add the melted chocolate mixture, mashed banana, applesauce, and red pepper flakes (if using) to the stand mixer, and process until well combined. 
  11. Fold in the chopped dates and walnuts into the batter. 
  12. Fold in the chopped dates and walnuts into the batter. 
  13. Pour the batter into the greased pan, and spread evenly.
  14. Pour the batter into the greased pan, and spread evenly.
  15. Bake for 20 minutes, then sprinkle the remaining 1/2 cup chocolate chips onto the top, return the pan to the oven, and bake for another 15 to 20 minutes, until cooked through, and a skewer inserted in the center comes out clean. 
  16. Bake for 20 minutes, then sprinkle the remaining 1/2 cup chocolate chips onto the top, return the pan to the oven, and bake for another 15 to 20 minutes, until cooked through, and a skewer inserted in the center comes out clean. 
  17. Remove the brownies from the oven, allow to cool, and then cut into pieces to serve. 

Recipe Notes

Photo by Trent Lanz; styling by Alicia Buszczak

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