Decadent Gluten Free Vegan Brownies

Gluten free and vegan brownies seem hard to come by. 

I had been doing a rather extensive search for these type of brownies early on in my gluten free journey, and it was hard press to find to say the least.

What I usually find when searching for gluten free + vegan + brownie on google includes:

Black Bean Brownies.
Beet Brownies.
Sweet Potato Brownies.

And you get the point. The list goes on and on. 

What I wanted is what you want- a rich, decadent, moist, fudgy, regular brownie that taste like the "real" thing. 

Well I went to task in the kitchen with gluten free flour, carob, and some other fine baking ingredients, with my hubby, and it happened. 

This egg free, dairy free, gluten free, soy free brownie is moist, rich, and deeply satisfying for any chocolate-lovers sweet tooth. 

I incorporated into the mix carob instead of chocolate which is a perfect healthy substitute that taste the same if you give it a try. Carob and cocoa powder function 1:1, yet without the caffeine. I love carob. The cool thing is... you will never know its carob - and neither will your family members or guests... unless you tell them of course.

Makes 10-12 brownies.


1 cup Better Batter All Purpose Flour
3/4 cup toasted carob powder
1 cup cane sugar
2 tbsp flax meal
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
dash of cinnamon, (optional)
1/2 cup rice milk
1/2 cup soy-free Earth Balance Buttery Spread, melted
2 tbsp original apple sauce
1 tsp vanilla extract
1/2 to 3/4 cup of carob chips


Preheat oven to 350 degrees and lightly spray a 9x9 pan.

In a mixing bowl mix cream your melted butter and sugar together. Then add your vanilla extract, and apple sauce in as well.

Next, in a second mixing bowl, mix together your flour, carob powder, flax, baking poweder, baking soda, and salt. Mix well!

Now add your wet ingredients to your dry, and blend them together gently. Then add in your carob chips. 

Pour your brownie batter into your sprayed baking pan and allow this to bake for 30-45 minutes. Time will vary by the oven, so watch your brownies! You may test them as well with a tooth pick from time to time to evaluate readiness.

The one caution I might add is be careful not to over bake. Over baking these will result in you having dry and hard brownies. You want them moist and fudgy. 

The really cool thing about these is they refrigerate and freeze well. They are absolutely delicious!


Cade said...

Wow! Those brownies look super moist and delicious. I'm going to give this recipe a try. I think my brain just tricked my mouth into believing it tasted your brownies.

Bella M. said...

Hey Cade! Thanks so much for the comment! I appreciate that. They are very awesome. Refrigerate and freeze well. I placed some in the freezer for like a week, heated one up and it still tasted freshly baked and fudgy. Give it a try--- your brain is right! ~Bella

Stephanie said...

Got these in the oven right now! :)

Bella M. said...

Sounds awesome! Hope they turned out amazing :)

Wendy said...

I made these yesterday for Thanksgiving and they are delicious! I did notice that you never mention when to add the rice milk. I ended up adding it after everything was mixed because it was a little dry. Everything came out just fine, I just wondered where it was supposed to be added!

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