Vegan Gluten free Brownies and Brownie mix
User Reviews
4.8
Vegan Gluten free Brownies and Brownie mix
Description
The Vegan Gluten free Brownies incorporate oat flour and almond flour as the base, with cocoa powder and semi-sweet vegan chocolate chips providing the characteristic chocolate flavor. Flax seed meal serves as a binder replacing eggs, while non-dairy milk and neutral cooking oil maintain moisture and richness. The use of corn starch and leavening agents aids in structure and tenderness.
For preparation, mixing all dry ingredients into a jar creates a convenient brownie mix, which can be combined later with wet ingredients for baking. The brownies bake into a classic fudgy texture with a slightly gooey center, indicated by a clean toothpick test near the edges. Chopped walnuts can be added before baking for extra texture and flavor contrast.
These brownies suit those needing gluten-free and vegan desserts without sacrificing richness, and the mix format allows portioned batch baking. Monitoring baking time closely prevents overbaking and maintains the desired moist consistency.
A practical tip is to reduce sugar by a few tablespoons if less sweetness is preferred, adjusting to taste without compromising structure.
Ingredients
Dry:
- 3/4 cup oat flour
- 1/2 cup almond flour
- 2 tbsp corn starch or arrowroot
- 1/8 tsp baking powder
- 1/8 tsp baking soda
- 1/4 salt scant tsp
- 3/4 cup sugar use 2 to 3 tbsp less for less sweet, powdered
- 1/2 cup semi-sweet chocolate or dark chocolate or combination, vegan
- 1/3 cup cocoa powder
- 2 tbsp flax seed meal
- 1 tsp vanilla extract
Wet:
- 1/2 cup non-dairy milk use 1/4 cup + 3 Tbsp non dairy milk if making with brownie mix
- 3 to 4 tbsp neutral cooking oil or use applesauce or half oil, generic cooking oil
- chocolate chips vegan semi-sweet, 1/3 cup, to add to batter
Instructions
Make the brownie mix:
- Add the flours through sugar to a blender and blend well. Move the flour around as it can get packed under the blender blade. Add the chocolate, cocoa, flax seed meal and vanilla. Blend again until well combined. Move the flour around again and check under the blender blade. Transfer to a quart mason jar. Add 1/3 cup chocolate chips to the jar and store.
To make the brownie from mix:
- Preheat the oven to 350 degrees F / 180ºc. Prepare a brownie pan by lining with parchment. Empty the mix jar into a bowl. Add 1/4 cup oil and 1/4 cup + 3 Tbsp non dairy milk and mix until well combined. Drop the thick batter onto the pan. Press using a spatula to even it out to almost fill the pan. Bake for 25 to 27 minutes. Cool for at least 20 minutes before slicing.
To make the brownie from scratch:
- Heat 1/2 cup non dairy milk until just about boiling. Add flax meal, vanilla and sugar into the non dairy milk. Add the chocolate and oil and let it sit for a minute, Mix until melted and smooth. In another bowl, whisk rest of the dry ingredients. Add the whisked dry to the wet. Mix well. Fold in the chocolate chips into the batter. Drop the thick batter onto the pan. Press using a spatula to even it out to almost fill the pan. Bake for 25 to 27 minutes, or until a toothpick from an inch from edge comes out clean. Cool for atleast 20 minutes before slicing.
Notes
- Add chopped walnuts to the batter before baking for additional texture and flavor.
- Do not overbake; brownies are ready when a toothpick inserted an inch from the edge comes out clean, and the center remains slightly gooey.
- Adjust sugar amount to control sweetness as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Sodium | 155mg | 6% |
| Potassium | 166mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 32g | 64% |
| Calcium | 92mg | 9% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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