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RECIPE
13 INGREDIENTS13 STEPS3HR

Vegan & Gluten Free Brownies

4.5
2 Ratings

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406 Saved

80 Cakes

A Chemical Engineer turned foodie, owner of Around the World in 80 Cakes and newbie vegetarian. I love using ingredients you rarely find in dessert.
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They’re also naturally sweetened with coconut sugar and maple syrup and gluten-free thanks to almond meal and gluten-free flour.

SideChef tip: we recommend using the Panasonic 4-in-1 Microwave Oven to make this recipe, click here to find out more.
3HR
Total Time
50MIN
Active Time

80 Cakes

A Chemical Engineer turned foodie, owner of Around the World in 80 Cakes and newbie vegetarian. I love using ingredients you rarely find in dessert.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
1 cup
3/4 cup
Brown Rice Flour
2 Tbsp
Arrowroot
1/4 cup
Unsweetened Cocoa Powder
1/2 tsp
1/4 tsp
Baking Soda
1 1/2 Tbsp
Ground Flaxseed
3 Tbsp
Water
1/3 cup
1 1/2 cups
Vegan Chocolate Chips
1 cup
or Granulated Sugar
1/4 cup
Rice Milk

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Nutrition Per Serving

VIEW ALL
CALORIES
336
FAT
17.7 g
PROTEIN
5.5 g
CARBS
42.8 g

Author's Notes

You can leave these in an airtight container at room temperature for a couple of days, otherwise stick them in the fridge. Since they have no eggs or dairy they last a while

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Grease and line a 9x9 inch pan with parchment paper (you can use an 8x8 inch pan as well, the brownies will just come out thicker).
Step 3
Pulse the Almonds (1 cup) in a food processor for 5-10 seconds intervals. About 10 pulses should get the almonds finely ground. Transfer to a large mixing bowl.
Step 4
Sift the Brown Rice Flour (3/4 cup), Arrowroot (2 tablespoon), Unsweetened Cocoa Powder (1/4 cup), Salt (1/2 teaspoon), and Baking Soda (1/4 teaspoon) into the same mixing bowl as the almonds. Whisk well to combine, set aside.
Step 5
In a small bowl combine the Ground Flaxseed (1 1/2 tablespoon) and Water (3 tablespoon), set aside.
Step 6
Place the Vegan Butter (6 tablespoon) in a microwave-safe container and microwave at half power for 30 seconds.
Step 7
Add the Vegan Chocolate Chips (3/4 cup) and continue to microwave at half power for 30 second intervals, stirring in between each, until the chocolate is completely melted.
Step 8
Stir the Granulated Sugar (1 cup) into the melted chocolate mixture, followed by the Rice Milk (1/4 cup), Vanilla Extract (1 teaspoon), and flax mixture. Whisk well to combine.
Step 9
Pour the chocolate mixture into the bowl with the dry ingredients and mix well to combine. The batter will be very thick.
Step 10
Fold in Vegan Chocolate Chips (3/4 cup), if desired, and then spoon into the prepared pan. Use a spatula to spread evenly, you can also wet your hands and press the batter into the pan to smooth it out.
Step 11
Bake at 350 degrees F (180 degrees C) for about 35 minutes or until a toothpick comes out somewhat clean.
Step 12
Let cool for at least 2 hours before cutting.
Step 13
Enjoy!

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Nutrition Per Serving
Calories
336
% Daily Value*
Fat
17.7 g
23%
Saturated Fat
6.1 g
30%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
42.8 g
16%
Fiber
4.6 g
16%
Sugars
27.7 g
--
Protein
5.5 g
11%
Sodium
176.7 mg
8%
Vitamin D
0.1 µg
0%
Calcium
75.6 mg
6%
Iron
2.6 mg
14%
Potassium
128.6 mg
3%
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