Easy Vegan Gluten-Free Brownies Recipe

BROWNIESSSSSSSSSS!

Just had to get that initial excitement out, ok let’s carry on.

Brownies are certainly up there, at least in my book of indulgent dessert favourites, so I thought I would share an easy, fudgy yet cakey-topped recipe that also checks all the “healthy-ish” boxes: Vegan, dairy free, gluten free, refined sugar free.

brownie 406

Unlike Coco Chanel’s rules for accessorizing, the rule of thumb for brownies is: more is better, when in doubt chuck another thing either in or on! Nuts, more chocolate chips, caramel, peanut buttery bits,crunchy crispy things, you name it, you chuck it! You can add whatever you want to this recipe – I love a bit of peanut butter caramel or mint choc chip ice cream!

brownie 374

For my brownie base this has been the most foolproof and yet delicious brownie recipe since my vegan journey began. It is also both friend and family approved.

As are all the bestย recipes, this is a one bowl stop shop. Start off with the melty bits and then keep adding everything into the same bowl, mix and you’re done ๐Ÿ™‚

Let me know if you try this and what your ultimate brownie add-on is? I am always intrigued, and occasionally horrified, to hear what others deem as the best brownie bud.

Happy chomping!

Lara

I thought I’d add a quick step-by-step picture recipe thing, because I think it’s helpful, particularly for any of my fellow brain-foggy people ๐Ÿ™‚

2016-05-01 (4)
1. Preheat oven to 180C. Melt 100g Dark Chocย and 150g cashew butter together, then add 250g Maple and 2 tsp Vanilla extract.
2016-05-01 (16)
2. Mix/whisk together.
2016-05-01 (6)
3. Add dry ingredients: 130g GF flour, 1/2 tsp Baking powder and 1/4 tsp Salt.
2016-05-01 (18)
4. Mix/whisk together until thoroughly combined.
2016-05-01 (17)
5. Pour batter into a lined tin and bake at 180 C for 17-18 minutes
2016-04-30 (2)
6. Once baked allow the brownies to completely cool before cutting. Enjoy!

Makes 12 brownies

Ingredients:

100g Dark Chocolate (I used Green & Black’s 70% – ย no refined sugar)

150g Cashew Butter

250g Maple Syrup

2 tsp Vanilla Extract

1/4 tsp Salt

130g Gluten free flour ( I used Dove’s Farm)

1/2 tsp Baking Powder

  1. Preheat the oven to 180 C.
  2. Melt your chocolate and cashew butter*.
  3. Once melted, add in maple and vanilla extract and whisk or mix together.
  4. ย Add in the flour, baking powder and salt.
  5. Mix again until well combined – takes less than a minute with an electric whisk.
  6. Spoon mixture into a lined baking tin – mine is approx. 22 x 22cm.
  7. Bake on the middle shelf and check with a knife after 15 mins* – I baked mine for 17-18mins.
  8. Let them completely cool, they need to be left to gel together properly (I know it’s hard but i promise it’s worth it!)

You should end up with the perfect mix of a slightly cakey top ย and beautiful fudgy, chewy bottom ๐Ÿ™‚

Brownies are also perfect for freezing, just wrap them up and they can be stored in there for weeks. then ย defrost them for 30 minutes to an hour and they’re just as lovely as when first baked.

*I used a make-shift bain marie: I set my mixing bowl over aย bowl filled with hot water from the kettle – easier and less likelyย to burn myself!

*The knife should come out clean or with a tiny bit of brownie on the bottom, you want the bottom half to be fairly fudgy! If you like fudgey brownies of course, if not bake for a little longer!

Nutritional info: 220 calories per brownie

brownie 389

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s