Since my daughter is allergic to milk, eggs and peanuts, most of my baking recipes are vegan. I decided to also make this recipe gluten-free as well, to make it completely free of the top eight allergens.
I had a hard time finding a good recipe online that used ingredients that I have on hand all the time. Many required pureed fruit or tofu. I wanted it to be simple, so I came up with my own recipe. The texture is rich and chewy, just as a brownie should be! For a really decadent treat, top it with a scoop of dairy-free ice cream. So yummy!
Note: If you can tolerate gluten, you can substitute all-purpose flour in this recipe, but increase oil to 3/4 cup, and decrease your baking time (I would try 20-25 minutes, then test with a toothpick to see if you need to bake it longer).
© Sheila Bernal Ray, Cupcake Love
1 ½ c. sugar
¾ c. cocoa
¼ t. salt
½ t. baking powder
1 ½ c. gluten-free flour blend (use one that contains Xanthan gum…I used Better Batter brand in the pink box).
2/3 c. canola oil (I used coconut oil for added flavor)
¾ c. water or rice milk
2 t. vanilla extract
Powdered sugar for dusting, if desired
- Preheat oven to 350. Grease an 8×8 pan with allergen-free baking spray or oil.
- In a large bowl, whisk together sugar, cocoa, salt, baking powder and flour.
- Add oil, water, and vanilla, and mix thoroughly. The batter will be very thick.
- Spread in prepared pan. Bake 35-45 minutes until a toothpick inserted in the center comes out clean.
- Cool on wire rack 10 minutes, or if you prefer, cool completely. Cut into bars and dust with powdered sugar, if desired.