Vegan, Wheat-Free Brownies

Submitted by Lanie J

"Trust me - they taste better than they sound! I like these because they don't turn out like cake the way many vegan brownie recipes do. Be sure to read the ingredients on the semi-sweet chocolate chips to avoid milk fat if you want to keep them vegan."

 

• Ready In: 55mins
• Ingredients: 11
• Yields: 1 9"x13" pan
• Serves: 12-18

ingredients

• 1 1⁄4 cups sweet rice flour
• 1 cup brown sugar
• 1 cup white sugar
• 1 cup water
• 1⁄2 cup vegan butter, melted plus
• vegan butter, for greasing pans
• 1 cup semi-sweet chocolate chips
• 3⁄4 cup cocoa powder
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1⁄2 teaspoon baking powder

directions

1. Preheat oven to 350.
2. Heat 1 cup water and 1/4 cup sweet rice flour in a saucepan until it forms a paste. Set aside to cool.
3. Mix remaining cup of Sweet Rice Flour, baking powder, cocoa powder and salt.
4. Stir in vanilla and melted vegan butter.
5. Stir in sugar and Flour/water paste, then chocolate chips.
6. Pour into greased 9"x13" pan and bake approx 45min*.
7. My oven is from the 1940's so it's always an adventure when it comes to baking times.

Reviews

[xinalynn]

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!

 

[omearaac]

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.

 

[Chef Fleurie]

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!

 

[Darkoshi]

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.

 

[cabinmandon]

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.