I’m excited to share this simple, easy gluten free vegan brownie recipe with you! I discovered it on accident when I went to make my decadent chocolate cake from memory and realized I had gotten quantities wrong after it was too late to turn back. We ended up with an amazing brownie-like cake (which I have since now duplicated many times on purpose) and I finally decided take this happy mistake a little further in hopes it would create the brownies I had been longing for.
Sure enough, it did! This recipe is designed for use with gluten free flour but also does really well with gluten containing flour (1 for 1 substitution) as long as you don’t overmix the batter. Overmixing will activate the gluten and cause more lift/less binding. Enjoy!
Ingredients
- 1 c. safe all-purpose flour blend
- 1 c. sugar
- 1/4 c. + 2 T. cocoa
- 1 T. baking powder
- 3/4 t. baking soda
- 1/2 t. salt
- 1/4 c. apple cider vinegar
- 1/4 c. oil
- 1 t. vanilla
- 2 T. safe milk
- 1/4 c. (scant) boiling water
Directions
- Preheat oven to 350 degrees.
- Mix dry ingredients and set aside.
- Mix wet ingredients (except water) separately, then fold into dry ingredients.
- Stir in boiling hot water (don't overmix) and pour into a prepared 8 X 8 pan.
- Bake in the lower third of the oven for 30 to 35 minutes.
- Cool in pan.
- DO NOT double*.
Nutrition Information:
*Doubling the amount of ingredients is ok as long as the batter is separated into 8 X 8 pans for baking. If doubled and baked in a 13 X 9 pan, the center will not cook completely.
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