Easy Egg Free Brownies Dairy Free Gluten Free Food

GLUTEN-FREE DAIRY-FREE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat chocolate with canola oil in a large glass bowl in a microwave oven in 30 second increments, stirring between each round of heating, until completely melted, 2 to 3 minutes.
• Stir eggs and coffee granules into the melted chocolate. Sift sugar, cocoa powder, flour, and baking soda together into a bowl; add to chocolate mixture and stir to incorporate fully. Pour coffee liqueur and vanilla extract into the mixture; stir.
• Pour brownie batter into an 8-inch square baking dish.
• Bake in preheated oven until beginning to dry along the edges, 20 to 25 minutes.

EASY EGG FREE BROWNIES (DAIRY-FREE, GLUTEN-FREE)

Steps:

• Preheat oven to 350°F and line 8x8-inch baking pan with parchment paper or grease pan.
• Whisk together coconut flour, cocao powder, baking soda, and sea salt in mixing bowl.
• Place 1/3 cup room temperature water in small mixing bowl and sprinkle gelatin over to soften/bloom. Allow to sit for 5 minutes.
• Add 1/3 cup hot water to the gelatin mixture and stir with fork or whisk until gelatin is completely dissolved. Add granular low carb sweetener and beat with electric mixer until mixture is white and fluffy.
• Add the fluffy gelatin mixture, almond butter, coconut oil, and vanilla extract into bowl with the dry cocao mix in it. Beat with electric mixer until blended.
• Spread into prepared baking pan. Bake at 350°F for 30 minutes or until brownies set in the center.

GLUTEN FREE, EGG FREE BROWNIES

Steps:

• Preheat oven to 350.
• Melt margerine.
• Mix dry ingredients togther.
• Add wet ingredients and stir until well blended.
• Put in a greased 9X9 pan.
• Bake for 15-20 min, or until a toothpick comes out clean.
• Enjoy!

EASY GLUTEN-FREE BROWNIES {DAIRY-FREE OPTION}

Steps:

• Preheat oven to 350º F.
• Spray the 8x8 square baking pan with gluten-free non-stick cooking spray or line the baking pan with parchment paper and coat the bottom and sides with gluten-free nonstick cooking spray or butter.
• In a large bowl, add melted butter, pure vanilla extract, granulated sugar and brown sugar and mix until fully combined.
• Add in eggs one at a time and mix until fully combined.
• In a medium-sized bowl combine gluten-free flour, cocoa powder, baking soda and salt and whisk together.
• Slowly add the gluten-free flour mixture to the wet ingredients and mix until fully combined and smooth.
• Pour the brownie batter to 8x8 sized baking pan.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out just barely clean. The sides of the brownies with start to pull away from the pan. Please watch your brownies because all ovens are different.
• Remove brownies and allow to cool completely. Enjoy!
• Store leftovers in an air-tight container.

BEST EVER GLUTEN-FREE, DAIRY-FREE, EGG-FREE BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Combine dry ingredients - flour, sugar, cacao powder, and salt in a large mixing bowl.
• Add the olive oil, almond milk, and maple syrup and mix until fully incorporated.
• Grease an 8" x 8" baking dish with olive oil and pour the batter into the dish.
• Cook for 30-35 minutes, or until a toothpick stuck in the middle of the batter comes out clean.
• Allow to cool for 10-15 minutes.
• Enjoy!!

GLUTEN FREE, DAIRY FREE, CHEWY BROWNIES (CRACKLY TOPS)

Steps:

• Preheat oven to 350 degrees and grease a 9x12 pan, or 24 muffin tins, or 48 mini muffin tins.
• Sift together the dry ingredients: rice flour, starch, cocoa powder, xanthan gum, and salt. Set aside.
• In another bowl, cream the lard, 2 tbsp water, powdered sugar, and ONE egg together for 5-6 minutes until looks like a soft, shiny, whipped frosting. I use a KitchenAid Stand Mixer setting it to around 6.
• Add the rest of the eggs (there will be three of them), one at a time until each is blended in, and the vanilla extract. Then turn up the mixer (KitchenAid on about speed 8), or use some serious elbow grease with a whisk, slowly pour the oil into the mixture (kind of like you're making mayonnaise; though it won't look or feel like mayo). At first, after you add all the eggs, it will look kind of worrisome, like tiny curdles and you've ruined it. Don't worry! Keep mixing! The purpose of this stage is to introduce as many bubbles as possible, whipping it so that it will have the glossy, shiny, crackly top. Mix for about 5 minutes.
• Finally, BY HAND (no mixer), add the flour mixture to the wet ingredients until combined. Be careful not to over mix after you add the flour. This is to ensure that your brownies will be chewy and not cake-like.
• Add the mixture to your pan of choice. If using a 9x12 pan, bake for 25 to 30 minutes. If using muffin tins, about 20 minutes, and mini muffin tins, about 15 minutes. Always check at an early time to ensure they don't overbake. Overbaked brownies are more cake-like. If you want chewy brownies, be sure not to bake too long.
• Let cool, and then serve.