- Preparation Time 15 Minutes
- Baking Time 20-25 Minutes
- Makes 12
Vegetarian, vegan, gluten-free
I started the day thinking of chocolate brownies or more to the point making them which in my book is a pretty good way to start the day. Inspired by a few online recipes which I had baked and enjoyed in the past I needed to now make a gluten-free and vegan version that tasted as good as the gooey original. Past brownies were rich in chocolate and butter but so unctious, the gut-busting fall of the wagon treat for those watching their calorie intake
Though it was not my intention to mess with perfection, I did want to make a slightly healthier version whilst still keeping it delicious. Having made a chocolate avocado cake in the past I saw no reason why this would not work with brownies. My first attempt resembled a brown brick, the second was too cake-like in texture but on the third attempt after a rocky start, I hit the jackpot which was such a relief for my waistline. These, when baked, they were everything that I hoped for and wanted in a chocolate brownie, rich chocolate heaven and with the right amount of squidge
- 192g of gluten-free plain flour or rice flour
- 100g cocoa or cacao powder
- 300g caster sugar (well they are brownies)
- 1tsp xanthan gum
- 11/2 tap baking powder
- 1/2 tsp salt
- 150g avocado pureed with 1tbsp virgin olive oil
- 4 tbsp ground flax seeds
- 10 tbsp warm water
- 30g chopped walnuts
- 2 tsp vanilla extract or coffee extract which works equally well.
- 50g vegan chocolate chopped into small chunks (optional)
- Add the ground flax seeds to the warm water, stir and leave to one side for a few minutes
- Grease and line an 8″x8″ baking tin and preheat your oven to 180 degrees celsius.
- Mix all the dry ingredients together until well combined ensuring there are no lumps
- Pour the wet ingredients such as avocado, flax seeds & water plus vanilla extract into the dry mix.
- Stir until everything is well mixed and a stiff dough is formed (this is not a pouring mixture). Some elbow grease is needed here so a food processor makes this much easier if you have one to hand.
- Knead in the walnuts and chocolate if using and then press into the tin with damp hands making sure it is pressed into the corners (this does get messy but so worth it).
- Bake in the oven for 15 to 20 minutes or until the edges and top are crisp. For me, these were baked to perfection at 20 minutes. You may prefer your brownies baked less or more
Here is where you need to practice the art of patience and leave them well alone until they are perfectly cooled and cut into squares. Believe me, the temptation to break off a warm chunk whilst they are still nestled seductively in the tin is huge. When all is baked and done whether you prefer yours Au Naturel, with chocolate sauce or even with whipped cream I hope you love these as much as myself and my band of human guinea pigs.
If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.