Gluten free and vegan brownies at one point (since I have updated this post) seemed hard to come by. I would do so many searches early on for gluten free and vegan brownies, and truly, it was hard to find.
What I would usually find when searching for gluten free + vegan + brownie on Google would be anything from: Black Bean Brownies to Beet Brownies to Sweet Potato Brownies. You get the point.
And let me be perfectly honest, all of those sounded good in their own respect (well the beet one — I have to work on that), but what I really wanted was what you want – a rich, decadent, moist, fudgy, regular brownie that taste like the “real” thing.
Well I decided to work on it in the kitchen with my hubby. We had a general idea of where we wanted to go with the recipe, and long story short, it happened!
This egg free, dairy free, gluten free, soy free brownie is moist, rich, and deeply satisfying for any chocolate-lover’s sweet tooth.
I incorporated into the mix carob instead of chocolate, which is a perfect healthy caffeine-free substitute that tastes quite the same if you give it a try. Carob and chocolate powder function 1:1.
I love carob. The cool thing is… you will never know it’s carob – and neither will your family members or guests… unless you tell them of course. I really hope you love this!
- Dry Ingredients:
- 1 cup gluten free all purpose flour
- ¾ cup toasted carob or cocoa powder
- 1 cup coconut sugar (or cane sugar)
- 2 tbsp milled flax
- ½ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp salt
- Wet Ingredients:
- ½ cups of rice milk
- ½ cup vegan butter, melted
- 2 tbsp original applesauce
- 1 tsp vanilla extract
- ½ to ¾ cup of carob chips
- Preheat the oven to 350 degrees fahrenheit and lightly spray a 9x9 pan.
- In a large mixing bowl, whisk all dry ingredients together.
- In a second mixing bowl, whisk together all wet ingredients.
- Now add wet ingredients to the dry, and mix gently, then fold in the carob chips.
- Next, pour your brownie batter into the prepared pan and bake for 30-45 minutes.
- Test the brownies for readiness with a toothpick and when they are ready remove them from the oven, and allow them to cool before cutting, or removing from pan.
Note: Be careful not to over-bake these brownies. You want them moist and fudgy, not hard. The really cool thing about these is they refrigerate and freeze well. ~Bella