Wowww ok these brownies are all sorts of delicious – fudgy, rich, and studded with bursts of melty chocolate chips. I brought them to a super bowl party and not one person said they could tell they were gluten/dairy-free. I see those kind of comments as huge compliments, because I love transforming otherwise dairy- and gluten-filled dishes and desserts into something everyone can enjoy. Cause I think everyone should be able to have brownies – don’t you agree? If you do, this is the recipe for you 😉
1/2 cup egg whites
1/2 cup (112 g) vegan butter replacement, softened or melted (I like Earth Balance)
1/2 cup (96 g) cane sugar (I use organic)
1/4 cup (60 ml) honey or agave syrup
1 tsp vanilla extract
3/4 tsp baking powder
1/4 tsp sea salt
1/2 cup (48 g) unsweetened cocoa powder
3/4 cup (120 g) gluten free 1:1 baking flour (I like Bob’s Red Mill)
1/4 cup (27.5 g) almond meal/flour (I like Nuts.com)
1/3 cup (60 g) vegan chocolate chips (I use Enjoy Life Foods)
1. Preheat oven to 350 degrees F (176 C) and lightly grease an 8×8-inch (or similar size) baking dish with coconut oil.
2. In a large mixing bowl, add vegan butter replacement, egg whites, cane sugar, honey/agave, and vanilla extract. Whisk thoroughly.
3. Add baking powder, sea salt, and cocoa powder. Whisk.
4. Add gluten free flour and almond flour. Fold with a spatula just until mixed (you don’t want to mix too much here), then add chocolate chips.
5. Add the batter to the prepared baking dish and spread into an even layer.
6. Bake for 20 minutes, or until a toothpick comes out clean and the edges seem dry and a bit fluffy.
7. Remove from oven and let cool in the pan for at least 10 minutes. The longer they cool, the less tender/more dense they will be.
8. Use a sharp knife to cut into desired number of squares (I cut mine into 9). Serve and enjoy!
“Who cares about falling in love. I’d rather fall in chocolate.”
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