I am a firm believer that there is nothing better than a slice of cake, a cookie, and a rich and fudge brownie. Sometimes I think there is no better medicine than a brownie. Growing up, brownies were always the thing that took forever to make and honestly was never fun! As an adult, I am realizing that the recipe I used just sucked. I had to melt the chocolate. Shave the chocolate and yada yada. After years of dreading the process of making brownies, I have created the most delicious gluten-free and vegan brownie. Say goodbye to dry and boring brownies.
When I created this recipe, I wanted this to be the easiest go-to recipe for gluten-free brownies. Brownies to me need to have a gooey center, crispy edges, and that nice crinkly top! Chocolate chunks are a plus – and sometimes the occasional walnut! These brownies have all those components but are gluten-free and vegan. I mean…woah, am I right?
What makes a good gluten-free brownie?
Consistency with gluten-free baked goods is key! I always use Bob’s Red Mill Gluten-Free 1:1 flour and Earth Balance vegan butter. Bob’s Red Mill flour (specifically the 1:1) is the BEST gluten-free flour. Not all gluten-free flour is created equally. Some contain different blends that have too much or too little of certain grains. If your baked goods are turning out wet they have too much almond flour in them, if they are dry there is too much rice flour or coconut flour in your mixture. I write all of my recipes with gluten-free 1:1 flour for consistency and texture that emulates all-purpose flour.
The best gluten-free and vegan brownies you will ever taste. They have crispy edges, crinkly top and the soft and gooey center makes these a dream! These brownies are easy to make and a crowd favorite.
3/4 cups of melted vegan butter ( I use earth balance)
3/4 cups of sugar
2 tsp of vanilla extract
1/2 cup of almond milk or dairy free alternative
1 tsp of baking powder
1/2 tsp of salt
3/4 cups of unsweetend cocoa powder
1/2 cups of chocolate chips or chocolate chunks
2 cups of gluten-free flour (I use Bob’s Red Mill 1:1)
Preheat your oven to 325°f and lightly grease a 9×9″ pan with vegan butter
Melt your butter and chop your chocolate into chunks – set the chocolate aside
In your bowl, combine your melted butter and sugar
Add in your vanilla extract, salt and baking powder
Next add your cocoa powder and almond milk
Finally, mix in your gluten-free flour until a batter forms
Fold in your chocolate chips or chunks with a rubber spatula and spread evenly into your pan
Bake for 50-55 minutes until the top is crispy and the middle comes out with minimal crumbs when tested with a toothpick
Let the brownies cool for at least 15 minutes before eating
My mouth is watering is yours? One thing I have to remind myself with this recipe is that I shouldn’t eat a brownie without a big glass of water or cashew milk (my favorite milk), because dang they are fantastic! The rich chocolate flavor shines with the soft center and the crunchy edges are oh-so mouth watering with every bite!
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Do you guys remember when whoopie pies were all the craze? Well, some weird food trends take me years to get to, and these to me never hit me. BUT, I do love a dang good cream filled sandwich cookie when I can get my hands on them. I thought to myself, okay, so I love cookies, and I love cookie sandwiches, so why not do a brownie sandwich!
I love Justin’s chocolate hazelnut butter and I love it even more paired with brownies! This isn’t sponsored at all, I could literally just eat this by the spoonful! I mean seriously this is amazing! I hate that we have to preface that stuff isn’t or is sponsored now adays, like come on I just freaking love chocolate and hazelnuts and Justin’s makes a delish product!
One of my favorite things about food photography is the process of creating the recipes that I get to photograph. Being creative behind the camera and in the kitchen allows me to be my truest self!
Since, I discovered Health-Ade kombucha, I have been using their delicious flavors in my recipes for baking as well as frostings, and healthy cocktails! The intense color from the Beet kombucha makes the most brilliant colored spring frosting and the Reishi Chocolate Kombucha adds the a depth of flavor to my gluten-free & vegan brownies!
When I thought about what spring & summer meant to me, all I could think of were hot afternoons and early evenings, sitting outside with my doggy, husband and listening to the grass blow in the wind, with a plate of fresh baked brownies sitting on a plate between us. Brownies are the quintessential summer treat. Fudgy warm brownies, paired with coconut vanilla ice cream or cooked a tad longer and sliced square for ice cream sandwiches, they make the perfect end of week treat!
– 1/2 cups of Reishi Chocolate Health-Ade Kombucha *optional
– 1/4 cup chopped pecans
– 1/3 cup of vegan chocolate chips
preheat your oven to 350°F and grease a square baking sheet with vegan butter or line with parchment
in a bowl using an electric mixer combine together your vegan butter, maples syrup, sugar and salt
add in your cocoa powder, flour, almond flour and reishi kombucha until smooth
using a rubber spatula, fold in your pecans and chocolate chips
pour your batter into your 9×9″ pan and bake for 20 minutes
eat and enjoy!
*using kombucha and nuts are optional!
May is the official kick off of summer! The warmth is starting to kick in around the country and people have a lightness in them! The crickets are chirping and the birds are singing as the sunsets fill the sky. The hum of the world slows down in the summer months. Food tastes better and quality time fills your soul. Summer bbq’s start on the weekends, as do Friday nights around the fire. I love to pop open an iced cold Kombucha and enjoy my warm plate of infused brownies as the best night cap of them all!
When you think about summer…what fills your heart up? Let me know so we can daydream about what is yet to come these warm months and have a kombucha date to relish in the moment. Make memories and toast to a summer kick off!