I used 1 cup honey instead of the 2 cups of sugars as well as brown rice flour. These were awesome, thanks so much for sharing!
These are really good, even for a non vegan wheat eater. One tip: you need to whisk the rice flour fast or it gets really lumpy! My first batch were filled with little gummy lumps as a result. But they were still delicious! Also, I used regular white rice flour, not sweet white rice flour, so I don't know if that made a difference.
I added dried cherries (which I rehydrated for juiciness) and roasted hazelnuts. I also used half raw caster sugar and half raw demerera. They were delicious. I was a bit worried when I saw the crispy top, but was delighted that the brownie had remained slightly fudgy in the middle. I cooked at 170 C in a fan assisted oven and reduced the cooking time by 5 mins. After removing from the oven and allowing to cool, I refrigerated overnight. They tasted even better the day after serving, so make lots to save! I'll definitely be making these again a.s.a.p!
Turned out wonderful - chewy and chocolaty and yummy! Next time, I'll remove them from the pan before refrigerating them to keep them from sticking to the pan.
Very good flavor. I liked the chewy texture. Next time I will add nuts. It took 50 minutes for these to bake. This was my first wheat free recipe I have ever made, I was very pleased. I did it for a friend who has wheat allergies. Wheat eaters won't know the difference.
Excellent! My only change was that I added a little rice milk and a little extra water to the batter - mine was too dry to mix properly. (It may have been because I used raw (white) sugar.) I took these to a function and they were devoured! No one knew they were vegan/wheat free because they taste just like the real thing. One suggestion, for those who don't like a strong chocolate taste, replace the semi-sweet chips with milk chocolate. For me though, these were perfection!
Thank you!! I was searching everywhere for a Vegan, gluten free recipe and these were most excellent! Very chewy, moist, sweet and chocolatey. I like these better than my previous favourite brownies (the ones made with 4 eggs and 2 sticks of butter). Plus these are sooo much easier to make. I wanted to maximize the chocolate content, so instead of 1 cup of semi-sweet chocolate chips, I used two 100g bars of bittersweet chocolate (Green & Black's 70% cocoa), coarsely chopped. This made slightly more than a cup, and gave the whole recipe a slightly higher cocoa content. I also used 2 teaspoons of vanilla. Mmmmm vanilla. I used a 13" x 9" pan and baked for 45 minutes at about 360 degrees (according to my oven thermometer).