Vegan Brownies (Gluten & Soy Free)

  • COOK
    20 Mins
  • PREP
    10 Mins
  • TOTAL
    90 Mins

A gluten and soy free vegan brownie! This brownie is fudge-y but also slightly cake-y. Sure to please every brownie lover.

Original Release Date: June 4, 2011

Nutritional Facts
Servings 9 servingsServing Size 1 3inch Square Brownie




Calories184
Fat7.50g
Carbohydrates28g
Protein3
Fiber2g
Sugar17g
Sodium56.50mg





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Ingredients


  • 3/4 Cup Sugar
  • 2 Tablespoons Ener-G Egg Replacer Powder (Unprepared)
  • 1/3 Cup Cocoa Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Cup Almond Meal/Flour
  • 1/2 Cup Brown Rice Flour
  • 1/4 Teaspoon Sea Salt
  • 1/2 Cup Coconut Milk, Full Fat Canned Kind
  • 2 Tablespoons Light Vegan Butter (Melted)
  • 2 Teaspoons Vanilla
  • 1 Tablespoon Rice Milk or Coffee


Directions


Preheat oven to 350 degrees.

In a medium sized mixing bowl mix together all ingredients. When you first start out mixing you may think that the batter is going to be too dry but keep mixing. You will start to see a thick beautiful brownie batter form. Dump the batter into a 9 X 9 brownie pan sprayed with oil. Place into oven and let bake for 20 minutes. After baking let cool for at least an hour. After they have cooled cut into 3 inch squares.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.