Gluten-free, vegan // yields 16 brownies
- 1 cup pure cane sugar
- 1 1/4 cup + 2 tablespoons gluten-free oat flour
- 2 tablespoons + 2 teaspoons ground flax meal
- 1/4 cup + 2 tablespoons warm water
- 1/4 teaspoon baking soda
- pinch of salt
- 3/4 cup almond meal
- 1/4 cup + 2 tablespoons unsweetened cocoa powder
- 1 tablespoon instant coffee grounds, optional
- 2 teaspoons pure vanilla extract
- 1/2 cup + 2 tablespoons unrefined coconut oil, soft not melted
- 4 1/2 ounces dark chocolate [vegan] chips, about 3/4 cup standard sized chocolate chips
- flaked sea salt, optional
- Preheat your oven to 325* F and lightly grease the bottom and sides of a 9x9 pan with softened coconut oil. In a small bowl vigorously whisk the ground flax and water for about 30 seconds until it starts to thicken. Set aside for 10 minutes.
- Place sugar in a blender and turn on for 10-20 seconds until powdery in texture. Set aside.
- In a medium bowl stir the oat flour, almond meal, cocoa powder, baking soda, and salt together until fully combined. Set aside.
- Melt the coconut oil and chocolate together gently on the stove with a double boiler [or in 30 second increments in the microwave—stirring each time] until fully melted. Stir to combine. Stir in the sugar, coffee grounds, and vanilla until fully combined. Whisk the flax mixture and then stir it into the wet ingredients until fully combined.
- Pour the dry ingredients into the wet and stir with a large spoon until a thick but soft dough forms, about 30 seconds. The mixture will seem dry and stiff at first but keep stirring until you no longer see dry flour. The batter will come together and should have a very shiny look. [refer to photo 2]
- Spoon the dough-batter [it will be in one large heap] into your pan and evenly distribute to the edges with a spatula or your fingers. The dough should be very soft and easy to press/spread.
- Place in the center of your oven and bake for 33-37 minutes [mine were perfect at 35m]. The sides will rise slightly higher than the center and the top surface will be cracked. [Toothpick test doesn’t really work as the brownies firm as they cool.] Allow to cool for 30-45 minutes, top with flaked sea salt [if using], and then place in the fridge for another 30 minutes on a cooling rack [or keep at room temp until fully cooled]. Once fully cooled slice + enjoy! They should slice easily and cleanly. The edges will crisp and the center will be thick and chewy. Store cooled brownies in a sealed plastic bag or container for 3-4 days. Or freeze in a sealed bag and thaw before eating.
Grinding the sugar is important for a smooth, non-gritty texture. Pure cane sugar gave the best result.
The baking soda is important and cannot be subbed for baking powder.
If you don’t top with flaked sea salt add 1/4 teaspoon fine grain sea salt to the dry ingredients.
If you cannot tolerate GF oat flour: substitute a gluten-free all purpose blend that does not contain baking powder or soda [my favorite is GF-AP is King Arthur’s – I do not recommend Bob’s Red Mill because of the bean-flour aftertaste] at a 1:1 ratio instead of the oat flour
If you cannot tolerate almond meal: sub in gluten-free oat flour 1:1 – the sides may rise higher but the resulting brownie will still have the crispy edges with a chewy center
The instant coffee grounds enhance the chocolate flavor + give a slight hint of coffee flavor but can definitely be left out [especially if making for kids]. You could also use a smaller amount of instant espresso instead. Decaf instant grounds can be used.
I prefer to grind raw flax seeds at home in my blender until flour-like in texture. Pre-ground is also fine. Always keep ground flax refrigerated as it turns rancid quickly at room temp.
You can grind almond meal at home from raw, unsalted almonds in a blender or food processor. Sift out hard pieces then measure.
Gluten-free oat flour can be ground from GF rolled oats or GF steel cut oats until flour-like in texture. Sift then measure.
Recipe By http://www.edibleperspective.com/home/2014/3/21/the-best-chewy-vegan-and-gluten-free-brownies.html