The Best Gluten Free Vegan Brownies
Author: 
Recipe type: Dessert, Snack
Cuisine: Vegan, Gluten Free, Refined Sugar Free
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
The BEST Gluten Free Vegan Brownies! Super fudgy, rich & chocolatey, naturally sweetened, & comes together in under an hour!
Ingredients
Brownies
  • 2 flax eggs (2 tablespoons flax meal + 5 tablespoons filtered water)
  • ¼ cup + 2 tablespoons light flavored olive oil or coconut oil
  • ¼ cup maple syrup
  • ½ cup unsweetened applesauce
  • ¼ cup sunflower seed butter (sub seed/nut butter of choice)
  • ¼ cup cocoa butter (melted - find the kind I use here)
  • ¼ cup filtered water
  • 2 teaspoons vanilla extract
  • ¼ cup carob powder (sub cocoa powder)
  • 1 cup gluten free flour (see flour blend below or Bob’s Red Mill Gluten Free 1:1 Baking Blend)
  • ¼ cup sunflower seed meal (sub almond meal)
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
Frosting (optional)
  • ¼ cup cocoa butter (melted)
  • ¼ cup vegan butter (I like Earth Balance, soy free)
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • ¼ cup carob powder (sub cocoa powder)
Gluten Free Flour Blend
  • 1½ cups brown rice flour
  • ½ cup potato starch
  • ½ cup white rice flour
Instructions
Make Brownies
  1. Preheat oven to 350 degrees and line an 8 x 8 baking pan/dish with parchment paper.
  2. Prepare flax eggs by combining 2 tablespoons flax meal + 5 tablespoons filtered water in a medium sized mixing bowl. Let set for 3-5 minutes.
  3. Then, add ¼ cup + 2 tablespoons light flavored olive oil or coconut oil, ¼ cup maple syrup, ½ cup unsweetened applesauce, ¼ cup sunflower seed butter, ¼ cup cocoa butter (melted), ¼ cup filtered water, and 2 teaspoons vanilla extract. Whisk to combine.
  4. Next, add ¼ cup carob powder, 1 cup gluten free flour, ¼ cup sunflower seed meal, ¼ teaspoon baking soda, and ¼ teaspoon salt. Whisk until fully incorporated.
  5. Pour into prepared pan and bake for 17-20 minutes or until the edges look set and the middle is still a little wet. If you like a less gooey brownie, bake the full 20 minutes.
  6. Let cool completely.
Make Frosting
  1. While waiting for the brownies to cool, make the frosting by combining ¼ cup cocoa butter (melted), ¼ cup vegan butter, 2 tablespoons maple syrup, and ½ teaspoon vanilla extract. Start mixing with a spoon and switch to a whisk once the vegan butter is broken up a bit.
  2. Then add ¼ cup carob powder and whisk until fluffy. You can also use a stand or hand held mixer.
  3. As soon as the brownies are completely cool, spread frosting evenly over the entire surface.
  4. Enjoy!
Notes
*Recipe adapted/inspired from my Tahini Blondies.
*Prep time does not include cooling time.
*Gluten free flour blend makes more than the recipe calls for. Store remaining flour covered in a cool dry area.
*Be sure to let the brownies cool completely before frosting. If the brownies are still warm, the frosting will melt.
*Leftovers keep for 3-5 days at room temp.
Recipe by Peach and the Cobbler - REAL food + Holistic Health + Self Love at https://www.peachandthecobbler.com/best-gluten-free-vegan-brownies/