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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
Ingredients
- 1/2 cup buckwheat flour
- 1/2 cup brown rice flour
- 1/2 cup raw cacao powder
- 1 teaspoon gluten free baking powder
- 1 teaspoon xanthan
- 1/2 teaspoon Celtic sea salt
- 1 cup dark vegan chocolate chips
- 1/2 cup pure maple syrup
- 2 teaspoons natural vanilla extract
- 2/3 cup mashed banana
- 2/3 cup unsweetened applesauce
- 1/8 teaspoon red pepper flakes
- 1 cup chopped pitted dates
- 1 cup chopped raw walnuts (optional)
- 1/2 cup dark vegan chocolate chips
Instructions
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Preheat the oven to 350°F (180°C).
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Grease a square 8-by-8-inch baking pan with oil.
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Sift cacao powder, flours, baking powder, xanthan and salt into the bowl of your stand mixer.
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In a small saucepan over low heat, gently melt the chocolate chips. Remove from the heat and stir in the maple syrup and vanilla.
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Add the melted chocolate mixture, mashed banana, applesauce, and red pepper flakes (if using) to the stand mixer, and process until well combined.
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Fold in the chopped dates and walnuts (if using) into the batter.
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Pour the batter into the greased pan, and spread evenly.
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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.
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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