Gluten Free Vegan Brownies

Dense, nutty, with a crispy crust. Our favourite vegan brownie to date and gluten-free too. No one will ever guess these are vegan and gluten-free! But finding the ingredients can be a pain in the butt.

bestcoqui @cook_3117726

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Ingredients

45 mins

16 servings

1and 1/2 tbsp ground flax + 3 tbsp water, whisked.
3/4 cup+ 2 tbsp brown rice flour
1 cupwhole almonds, ground into a flour/meal & sifted (OR sub 1.5 cups almond flour)
2 tbsparrowroot powder (or cornstarch may work)
1/2 cupcocoa powder
1/2 tspkosher salt
1/4 tspbaking soda
1/4 cup+ 2 tbsp Earth Balance (coconut oil also works, but I didn’t like the flavour as much)
1/2 cup+ 1/4 cup non-dairy chocolate, divided
1/4 cupalmond milk
1 tspvanilla
1/2 cupfinely chopped walnuts (optional)

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Steps

45 mins

1

Preheat oven to 350°F. Line a 9 inch square pan with parchment and grease all sides with non dairy butter or oil.
2

In a small bowl, whisk together the ground flax and water and set aside.
3

In a blender or processor, process almonds into a meal/flour. Sift out large pieces. In a large bowl, whisk together the dry ingredients (flours, arrowroot, cocoa, salt, baking soda).
4

In a large microwave safe bowl, add chocolate and Earth Balance and melt in microwave for about 30-45 seconds until melted. Stir well and add in flax egg, sugar, vanilla, and milk. Whisk.
5

Pour wet mixture over dry mixture and stir well. The mixture will be VERY dry, but not to worry keep mixing! Now fold in the walnuts and remaining 1/4 cup chocolate chips.
6

Scoop thick batter into prepared pan and place a piece of parchment on top. Spread with hands or a pastry roller until smooth and even.
7

Bake for 35-37 minutes at 350°F and allow brownies to cool in pan for about 1.5 hours. DO NOT REMOVE BROWNIES (uh oh I’m screaming!) until completely cool or they will crumble…you were warned! After an hour or so, separate edge of brownie from pan with a butter knife and place on a cooling rack. Cool completely. I like to leave my brownies out overnight (uncovered) and cut them in the morning.
8

Store in an air-tight container. Will stay fresh for up to 3 days.
9

Recipe by Angela Liddon.