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Brownies

Chocolate Brownies

 

  • Allergen Friendly

  • Nut Free

  • Dairy Free

  • Egg Free

  • Vegan

  • Gluten Free Oats can be used

 

INGREDIENTS

  • 2 cups (272g) Gluten Free All Purpose Flour*

  • 1 cup (84g) Unsweetened Cocoa Powder

  • 1 mashed Banana

  • 1 and 1/2 tsp Baking Powder

  • 1 Tbsp Instant Coffee Powder (optional)

  • 1 cup (240ml) Vegan Buttermilk (1 Tbsp lemon juice + 1 cup (240ml) vegan milk of your choice*

  • 1 cup (240ml) Coconut Oil (Melted)

  • 1 tsp Vanilla Extract

  • 1/2 cup (88g) Vegan Chocolate Chips

 

INSTRUCTIONS

  1. Preheat the oven to 150°C (350°F). Prepare a 9×9 inch square baking dish by spraying with non-stick spray and lining with parchment baking paper so there is overhang over the sides to make it easy for the tray of brownies to be lifted out.

  2. Put the gluten free all purpose flour and cocoa powder into a mixing bowl. Add the mashed banana, baking powder, coffee powder and mix together.

  3. Prepare the vegan buttermilk by mixing 1 cup (240ml) of vegan milk with 1 Tbsp of lemon juice. Leave it for approximately 10 minutes to let it curdle.

  4. Add the vegan buttermilk, melted coconut oil and vanilla extract to the mixing bowl and combine into a thick batter.

  5. Mix in the vegan chocolate chips.

  6. Transfer the batter to your prepared baking dish and smooth down with the back of a spoon. If the mixture is very sticky, you can dip the spoon in hot water to make it easier to smooth out the mixture in the tin.

  7. Bake for 40 minutes. The brownies should be ready when the top is completely dry but you can check by putting a toothpick in the center and if it comes out clean it’s ready. When it’s ready the center will still be a little moist but the toothpick won’t have wet batter on it.

  8. Remove the brownies from the oven and let them cool for 15 minutes. Lift the whole tray of brownies out using the parchment paper. Place them onto a wire cooling rack and let the brownies cool completely before cutting.

  9. A tip for cutting the brownies is:

Heat a knife by dipping it in hot water and then dry it off then cut. This allows you to cut squares and also melts the chocolate along the edges which makes them look delicious!

  1. Serve the brownies on their own, with vegan ice-cream, yogurt or whipped cream. Add fruit/nuts or syrup for more flavour.

 

Substitutions:

  • Gluten Free flour for All purpose flour

  • Cow’s Milk for Vegan Milk

  • Honey for sweetener (optional)

 

Vegan Chocolate Icing

INGREDIENTS

  • 3 tablespoons vegan butter room temperature

  • 4 tablespoons cocoa powder

  • 3 tablespoons non-dairy milk, add more if needed

  • 1 teaspoons vanilla extract

  • 1 cup (125g) organic vegan powdered icing sugar

 

INSTRUCTIONS

  1. Using a stand mixer or hand mixer, add the butter at room temperature, cocoa, vanilla and icing sugar to the mixing bowl.

  2. Turn mixer on low and combine ingredients for about 30 seconds.

  3. Add the milk slowly until you reach the desired consistency. You may not need all 3 tablespoons or you may need 1 more depending on your mixture.

  4. You can do a test taste if you want! Add more powdered sugar or milk until your happy with the consistency and taste.

When ready spread over warm brownies and enjoy!

 

 

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