I love brownies. So so much.
I have spent several months on this recipe – wanting a vegan and gluten free brownie that was chewy and chocolatey, sweet and gooey and oh so rich and… chocolatey.
Even better? All in one pot. Well, you can mix the dry flours in another bowl, or you can save that bowl and do like my mom taught me – pour the flour over the wet ingredients, then add the smaller amounts of dry ingredients over the flour, and mix them into the flour before folding into wet mixture. Easy peasy.
…and these? oh so amazing.
very best brownie recipe
dairy, egg, soy and gluten free, vegan
makes 9×9 pan brownies
12 dates, pitted and chopped
1 cup water
9 ounces* dark chocolate, chopped and divided
1/3 cup coconut oil
1/2 cup agave
1/2 cup cocoa
1/2 cup sweet rice flour
2/3 cup gluten free all purpose flour
1 teaspoon baking powder
1/4 teaspoon xanthan gum
pinch sea salt
*equals 1 heaping cup chocolate chips
In saucepan over medium low heat, combine dates and water. Stir continually, watching heat, until mixture becomes paste. Add 6 ounces chocolate (or 3/4 cup chips) and coconut oil, continue stirring until melted into date paste. Remove from heat. Stir in agave and cocoa until combined.
Combine flours, baking powder, xanthan gum and salt – whisking together before folding into chocolate date mixture. Stir in remaining 3 ounces chocolate (or 1/4 cup chips), spread into prepared (grease / parchment) 9×9 inch baking dish.
Bake at 350 for 18 minutes.
Chocolatey. It is a word.