Vegan Gluten Free Chocolate Brownies Recipes

VEGAN GLUTEN-FREE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Drain and rinse the tofu, then pat dry with a paper towel.
• Drain the dates.
• Place the tofu, dates, almond milk and salt in a food processor or blender and whizz until completely smooth.
• Transfer into a bowl and add the ground almonds, cocoa powder and baking powder. Mix well.
• Transfer the mixture into a baking tin lined with baking paper (I used a 23cm/9inch square baking tin).
• Bake in the oven for around 15 minutes until the top is cracked and the brownies have just set - don't worry if they still look a bit gooey when you take them out, as they will firm up as the cool down.
• Leave to cool slightly before cutting.
• Keeps well covered in the fridge for up to a few days.

GLUTEN-FREE VEGAN DARK CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, maple syrup, cocoa powder, baking powder, and salt in a large bowl; blend well and make a well in the center. Combine mashed bananas, coconut milk, olive oil, and vanilla extract in a second bowl. Pour banana mixture into the flour mixture and stir until batter is evenly mixed. Fold in chocolate chips. Pour batter into the prepared baking dish and sprinkle with cocoa nibs.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely before slicing.

GLUTEN-FREE VEGAN BROWNIES

Steps:

• Preheat the oven to 350ºF and line a 9-inch square baking dish with parchment paper. (You can lightly grease the dish to help the parchment paper stay in place first.)
• In a large bowl, stir together the ground chia or flax seeds and the water. This is your vegan "egg." Add in the pumpkin puree, coconut sugar, melted coconut oil, flour, cacao powder, salt, baking soda, and vinegar, and stir until a smooth batter has formed. If the dough doesn't stir easily, you can add one more tablespoon of water to help thin it out.
• Fold in the dark chocolate, if using, then transfer the batter to the lined baking dish. Use a spatula to spread it evenly into the bottom of the pan-- it will be thicker than traditional brownie batter.
• Bake until the center of the brownies don't jiggle, about 30 to 35 minutes. Allow the brownies to cool in the pan for at least 30 minutes before cutting into them, because they are more fragile when hot.
• Slice into 16 squares and serve. Leftovers can be loosely wrapped and stored on the counter for up to 3 days, or keep them in an airtight container in the fridge for up to 2 weeks.