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Gluten Free Brownies
[Vegan, Gluten Free]

Robin is the author behind Greens, Eggs, and Yams. Her love language is food and... Read More

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These gluten-free brownies are chewy, extra chocolatey, and vegan.

Preheat oven to 350ºF.
Line an 8×8 baking pan with parchment paper.
Prepare the flax egg by adding 1 tbsp flax meal with 3 tbsp of water. Let sit in a small bowl for roughly 5 minutes or until a yolky consistency forms.
Melt 3 tablespoons of vegan butter in the microwave and set aside to slightly cool.
Add the cassava flour, almond flour, cocoa powder, baking powder, and salt together in a large mixing bowl. Whisk together and set the bowl to the side.
Combine the melted butter with the coconut sugar and use a hand mixers or a kitchen aid mixer to mix together. Then add the flax egg, vanilla, and apple sauce and mix everything together.
Pour the chocolate chips into a glass measuring cup and melt the chocolate in the microwave until smooth. Add the melted chocolate to the wet ingredients.
Next, gently add in the dry ingredients to the wet. Mix until thoroughly combined.
Transfer the mixture to the prepared pan and evenly distributed the batter. The batter will be a little sticky to handle but use a spatula to spread it around.
Bake in the oven for 26 minutes. It is very important to let the brownies cool completely in the pan before removing them. Then cut the brownies into 9 squares.
Optional to drizzle melted chocolate on top. Melt 2 tablespoons of chocolate and 1 tsp of coconut oil together in the microwave and then drizzle over the brownies.
Store the brownies in a sealed container.

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