Decadent Gluten Free Vegan Brownies Food

DECADENT TOFFEE BROWNIES

Decadent Toffee Brownies image

It's the muscovado sugar that gives these brownies its decadent treacle flavor. I've made them while in England and shared them with the teachers of modern languages (I've taught German in Kingston, near London). They were a big hit! I've never made them in Switzerland so far, as it is hard or even impossible to purchase muscovado sugar. I may try to replace the muscovado sugar with brown sugar, but I know it won't be the same. Maybe I should just wait until I go to England again...

Provided by tigerduck

Categories Bar Cookie

Time 55m

Yield 16 squares

Number Of Ingredients 6

Ingredients

12 ounces dark chocolate, in pieces (preferably around 50-60% cocoa solids, 350g)
9 ounces butter, in pieces (250g)
3 large eggs
9 ounces dark muscovado sugar (250g/1 1/2 cups)
3 ounces plain flour (85g/3/4 cups)
1 teaspoon baking powder

Steps:

Preheat the oven to 160°C/320°F/gas 3/fan 140°C Butter and base-line a shallow 23cm/9in square cake tin.
Melt the chocolate and butter together (you can do this in the microwave, it takes about 2 minutes), then stir well and cool slightly.
Whisk the eggs until pale then whisk in the sugar until thick and glossy and well combined. Gently fold in the melted chocolate mixture, then sift in the flour and baking powder and gently stir until smooth.
Pour into the prepared cake tin and bake for 30-35 minutes, or until firm to the touch. Test by inserting a wooden cocktail stick into the middle - there should be a few moist crumbs sticking to it. The mixture will still be soft in the centre, but will firm up on cooling.
Cool in the tin on a wire rack for at least 1 hour - if you can resist the temptation to eat them ;)-then cut into 16 squares and finish cooling on the rack.

DECADENT GLUTEN FREE VEGAN BROWNIES

Decadent Gluten Free Vegan Brownies image

Gluten free, vegan, nut and soy free they are, but who am I fooling? They are brownies for Heaven's sake!! If the coconut milk and vegetable oil don't make your weight-loss angel's hackles rise, the corn syrup, brown sugar and carob chips might!

Provided by YummySmellsca

Categories Dessert

Time 30m

Yield 1 8-inch pan, 16 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup brown rice flour
1/4 cup sweet rice flour or 1/4 cup glutinous-rice flour
1 teaspoon potato flour
1/4 cup cornstarch
1/3 cup cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup full-fat coconut milk
1/4 cup vegetable oil
1/4 cup dark brown sugar
1 tablespoon corn syrup
1/4 teaspoon powdered stevia
1 teaspoon vanilla
1/2 cup carob chips

Steps:

Preheat the oven to 350 degrees. Grease and flour a 8" square brownie pan.
Sift together the flours, starch, cocoa, baking powder, and salt. Set aside.
in a small bowl beat together coconut milk, oil, sugar, corn syrup, stevia and vanilla.
Pour into the dry ingredients and stir until just combined.
Fold in the carob chips.
Bake 15 minutes.
Remove from the oven, chill overnight before cutting.

Nutrition Facts : Calories 110.8, Fat 5.3, SaturatedFat 2, Sodium 83.5, Carbohydrate 16.1, Fiber 0.8, Sugar 8.5, Protein 0.8

BABYCAKE'S GLUTEN-FREE VEGAN BROWNIES

Babycake's Gluten-Free Vegan Brownies image

This recipe is free of wheat, gluten, dairy, casein, and eggs. The recipe is from Babycakes NYC, a bakery specializing in food allergies, and was featured on Martha Stewart! I haven't yet made it but I figure with Martha Stewart's approval, it must be good :)

Provided by Whats Cooking

Categories Bar Cookie

Time 25m

Yield 24 muffins

Number Of Ingredients 15

Ingredients

1/2 cup canola oil, plus more for pans
3/4 cup garfava flour (blend of fava and garbanzo flours)
2 tablespoons garfava flour (additional)
1/4 cup potato starch
2 tablespoons arrowroot
1 cup unrefined sugar (or 10 tablespoons plus 2 teaspoons agave nectar)
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup unsweetened applesauce
2 tablespoons pure vanilla extract
1/2 cup brewed coffee or 1/2 cup hot water
2 cups vegan gluten-free chocolate chips (such as Tropical Source or Enjoy Life)

Steps:

Preheat oven to 325°. Grease three 12-muffin mini-muffin pans with oil.
In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside.
In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a batter. Fold in chocolate chips.
Place 1 tablespoon batter into each greased muffin cup. Bake until a toothpick inserted into the center comes out clean, approximately 12 to 15 minutes. Let cool completely on a wire rack before removing from tins.

Nutrition Facts : Calories 90.3, Fat 4.8, SaturatedFat 0.5, Sodium 145.7, Carbohydrate 12.2, Fiber 0.8, Sugar 9, Protein 0.5

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