Allergy-Free Vegan Double Chocolate Brownies

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Mixer

I'm posting this allergy-free double chocolate brownie in honor of Ashley from Springfield, MO. We connected online when I wasl living there, but alas, we never met. We were both patients of Dr Elaine Carter, and we boned over our love of whole foods.

Ashley sent me a pumpkin chocolate brownie recipe last week and asked if I could modify it to make it gluten-free. The original recipe contained mashed pumpkin and honey. I wasn't really a fan of this combination after my first-round trial. My friends Kris and Emily were with me in the kitchen, and we all agreed that they had a bitter aftertaste and not enough sweetness for a killer brownie.

I decided to wipe the slate clean and go down a different road. I created a whole other blend, and hit the allergy-free jackpot. These vegan chocolate brownies are sweet and chocolatey, with a moist texture that is divine. Best of all, they're super easy. Just throw everything in your stand mixer and bake. In under half an hour you will be in double chocolate heaven.

More chocolate next week.

Allergy-Free Vegan Double Chocolate Brownies

Allergy-Free Vegan Double Chocolate Brownies

Serves 8 to 1060 MINS
  1. Preheat the oven to 350°F (180°C).

  2. Grease a square 8-by-8-inch baking pan with oil.

  3. Sift cacao powder, flours, baking powder, xanthan and salt into the bowl of your stand mixer.

  4. In a small saucepan over low heat, gently melt the chocolate chips. Remove from the heat and stir in the maple syrup and vanilla.

  5. Add the melted chocolate mixture, mashed banana, applesauce, and red pepper flakes (if using) to the stand mixer, and process until well combined.

  6. Fold in the chopped dates and walnuts into the batter.

  7. Pour the batter into the greased pan, and spread evenly.

  8. Bake for 20 minutes, then sprinkle the remaining 1/2 cup chocolate chips onto the top, return the pan to the oven, and bake for another 15 to 20 minutes, until cooked through, and a skewer inserted in the center comes out clean.

  9. Remove the brownies from the oven, allow to cool, and then cut into pieces to serve.

Photo by Trent Lanz; styling by Alicia Buszczak




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