Description
Super star gluten free Vegan Brownies. Moist, chewy, fudgy, and oozing with chocolatey goodness. Bite me!
Ingredients
Choose Gluten Free, Non-GMO & Organic Ingredients.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
Substitutions: Do you need to swap out an ingredient? Click here.
Dry
- 50g (1.8 oz) Unsweetened Cacao Powder, sifted (2/3 C)
- 60g (2.1 oz) Flour Farm Organic Gluten Free Flour Blend (1/2 C + 1/2 T spoon & level)
- 1 tsp Aluminum Free, Double Acting Baking Powder (4.5g)
- 1 T Psyllium Husk Fiber, not the powder (5g)
- 1/2 tsp Pink Himalayan Salt (3g)
- 1/2 tsp Agar Agar Powder (1.5g)
- 2 1/2 T Corn Starch (20g)
- 85g (3 oz) Mini Chocolate Chips (1/2 C)
Wet
- 113g (4 oz) Unsweetened Applesauce (1/2 C)
- 100g (3.5 oz) Cane Sugar (1/2 C)
- 110g (3.9 oz) Light Brown Cane Sugar (packed 1/2 C)
- 85g (3 oz) Pumpkin Puree or Silken Tofu (Scant 1/2 C)
- 1 tsp Pure Vanilla Extract (5 ml)
- 1 tsp Coffee Bakery Emulsion (5 ml) or omit and use 2 tsp Vanilla or 2 tsp of Espresso Powder
Topping
- Mini Chocolate Chips (scatter on top to taste – about 1/4 C)
Instructions
Equipment: Digital Scale (preferred,) 8×8″ Baking Pan, Whisk, Mixing Bowls, Measuring Cups and Spoons, Silicone Spatula, Electric Mixer, Non-Stick Spray or Goop, Cooling Rack
Before You Dive In – Prep: please read!
- Move oven rack to top third of oven
- Preheat oven to Convection 350 degrees Fahrenheit (177 C)
- Grease pan with non-stick spray, butter or our baking Goop
Step 1: Whisk together dry ingredients in a medium bowl.
Step 2: Beat together the wet ingredients at medium-high speed for about 1-2 minutes. Be mindful that tofu takes a bit longer to incorporate. Scrape down the bowl and stir.
Step 3: Add the dry ingredients to the wet ingredients and stir with a sturdy spoon until dry mix is fully incorporated.
Step 4: Pour the batter into the prepared baking pan. Smooth out the top, and evenly sprinkle chocolate chips. Bake in a preheated 350 F/ 177 C convection oven on the top third rack for 20-23 minutes. The middle will feel soft to the touch – no jiggles.
Step 5: Remove from the oven and allow to cool on a wire rack before cutting.
Enjoy!
Notes
Variations: Please feel free to play with this recipe and add spices or flavorings to create your own masterpiece. For example, make Mayan brownies with a kick. Add Ancho chili powder to the mix, or cayenne pepper. Also, try mint, peanut butter chips or vegan peppermint bark. Have fun!
The nutrition information provided below is for the recipe as written using organic pureed pumpkin and Coffee Bakery Emulsion. If you opt for tofu, the following information changes: Calories 120. Each brownie weighs about 34g (1 oz.)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: dessert
- Method: baking
- Cuisine: vegan
Nutrition
- Serving Size: 1 brownie
- Calories: 110
- Sugar: 17g
- Sodium: 100mg
- Fat: 2.5g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Gluten Free Vegan Brownies