It’s always fun when you master a recipe that you’ve been working on in the kitchen for a few days and after a few attempts, let me tell you these are delicious! I find that with many gluten-free recipes, the brownies can come out chalky tasting so I wanted to create brownies that were rich and moist without that gross chalky texture. I added vegan buttercream to top it off and I found it pretty fascinating that most Pillsbury icings are vegan. I didn’t say they were healthy but it’s okay to have some sugar every now and then as long as we don’t over indulge right? ;P
With my Nutrition and Food Science degree, we are taught not to completely cut something out of our diet and title it as a “bad food” but to just eat it in moderation (I mean that without the expense of an animals life of course). I also have a gluten/wheat sensitivity as many people do so I try to create most of my recipes without it since I try to keep my gluten consumption to a minimum. So, I hope you would only have one or two of these and share the rest correct? 🙂 haha so if you want to learn how to make these chocolate rich brownies, the recipe is down below! xoxo
- 3 cups Gluten free flour
(I used the flour from the brand Namaste)
- 1 cup cacao or carob powder
(cacao is not the same thing as cocoa. I will do a blog post on the health benefits of cacao soon)
- 1 tsp baking soda
- 1 tsp salt
(I use pink ground Himalayan salt which is a healthier alternative to processed salt)
- 2 cups dark chocolate chips
(dairy free chips of course; I get mine from my local grocery store or order them on amazon– there are many different brands)
- 1/4 cup melted coconut oil
- 1 cup water
(you can use coconut water instead for extra flavor and nutrition)
- aquafaba from 15oz can of chickpeas
- 1 cup granulated sugar or 1 1/2 cups coconut sugar
(you can also use agave nectar or maple syrup if you want to avoid using sugar although there is sugar in the chocolate chips)
- Add the flour, salt, baking soda cacao/carob powder, and sugar into a large bowl and whisk together.
- Melt the vegan chocolate chips into a separate bowl. You can add a tsp or more of coconut oil to the vegan chips to get a smoother consistency and speed up the melting process.
- Once the chocolate chips are melted, you can add the coconut oil, water, and if you are using agave/maple syrup too. Mix them together then add to the dry mixture. Use a hand mixer and blend until everything is mixed well together.
- Add the Aquafaba to a large bowl. (Aquafaba is best to use when it has been refrigerated and a bit chilled) Use the hand mixer and mix until you form soft beaks.
- Add the aquafaba foam to the mixture and flip mixture until it is blended well together. (Do not mix or you will lose the consistency of the foam)
- Pour into a nonstick baking pan and place into the oven at 350 degrees Fahrenheit for about 35-45 minutes.
Once they were cool, I piped the buttercream on top and sprinkled cacao powder…. and viola delicious, rich, chocolatey gluten-free brownies! I hope you enjoy this recipe! ❤