Vegan Gluten-free Brownies
Photography by Simeon Crofts
DIETARY – Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free
Brownies: not quite a cake but definitely not a biscuit, these fudgy, rich, indulgent treats are a real crowd-pleaser among old and young alike, so why shouldn’t those avoiding dairy and gluten get to enjoy them too? I wanted to create a recipe every bit as good as the real deal. The brownies had to crack and flake on top, be a little gooey in the middle, taste of decadent chocolate and have a perfectly chewy texture. All that was quite a tall order, and I can tell you I threw a couple of failed batches in the bin straight from the oven! I then shared some pretty average versions with friends until, finally, on about the fifth try, I found myself salivating at the very smell of these delicious brownies. My vegan friend couldn’t believe they weren’t the real thing, and my celiac hubby and his bestie went back for seconds… and thirds!
I first tried this recipe with flaxseed mixed with water to replace the egg, but the result was very grainy, so I highly recommend sticking with the apple sauce if you don’t want the coarse texture, though it might work if you add peanut butter or another crunchy element. In my first two batches I also experimented with using less sugar, chocolate and cocoa powder, but it just wasn’t sweet or chocolatey enough to pass for a brownie.
For best results, beat your apple sauce, milk, oil and vanilla extract together with an electric hand or stand mixer for a minute or two, then whisk in the melted chocolate. When you add your dry ingredients, ensure you fold them in rather than whisking. This will help the brownies to rise a little easier, which is especially important when you don’t have any of the typical leavening agents. Unlike regular brownie batters, this brownie mix will seem a little more viscous and trickier to spread evenly in the tin, but I promise the finished result will be everything a brownie should be, minus the dairy and gluten.
Once your brownies are cooked, let them cool down completely before slicing. I found the brownies tasted better with each day, served warm with ice cream or eaten on their own. They can be kept in an airtight container for up to one week. This brownie mix would also work well with chocolate chips folded in or peanut butter swirled through the batter just before pouring into the tin.
Vegan Gluten-free Brownies
Ingredients:
- ½ cup apple sauce
- ½ cup soy milk
- ¾ cup vegetable oil
- 1 tsp vanilla extract
- 200g caster sugar
- 100g brown sugar
- 60g cocoa powder
- 140g gluten-free plain flour
- ½ tsp xanthan gum
- ½ tsp baking powder
- Pinch of salt
- 125g dark choc
Method:
- Pre-heat the oven to 180°C (160°C Fan)/350°F/Gas Mark 4 and line a brownie tin with baking paper.
- In a bowl, whisk together the apple sauce, soy milk, vegetable oil and vanilla extract until combined.
- In a separate bowl, mix all the dry ingredients together.
- Melt the dark chocolate in a glass bowl set over gently simmering water or in the microwave then add to the wet ingredients. Whisk to mix.
- Fold in the dry ingredients until just combined.
- Pour the brownie batter into your prepared tin and bake for 45-50 minutes until firm on the outside and soft and gooey on the inside. Allow to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.