- 1 cup vegan, gluten-free chocolate chips
- 1/2 cup vegan butter
- 1 cup maple syrup
- 3 tablespoons ground flax seeds
- 9 tablespoons water
- 2 teaspoons vanilla extract
- 1 cup blanched almond flour
- 6 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup coarsely chopped, vegan dark chocolate
Instructions
Preheat oven to 350°.
Make vegan eggs by mixing flaxseeds with water in a small bowl. Set mixture aside to thicken.
Line 8 x 8 pan with parchment paper. Melt chocolate chips on low, stirring every 30 seconds until fully melted. Let chocolate cool slightly before using in the recipe. A double boiler or a bowl placed over boiling water in a pan will also work for melting chocolate.
In another small bowl whisk together maple syrup and vegan eggs. Set aside.
In a medium bowl whisk together the dry ingredients including the almond flour, cocoa, baking soda and salt. Alternatively whisk in syrup mixture and melted chocolate until both small bowls are empty. Gently fold in chopped chocolate and vanilla.
Pour batter into prepared pan. Smooth surface and place in oven. Bake for 25 minutes. Brownies will not immediately set. Allow brownies to cool completely in the refrigerator. If you’re in a hurry, you can even use the freezer.
Slice into 16 pieces – 2” x 2” brownies. They will be chewy and delicious.
Adapted from https://www.onelovelylife.com/the-perfect-gluten-free-brownies/