I don’t say that lightly. I like to think of myself as a bit of a brownie connoisseur. So I’m here today to offer what I think are the two best brownie recipes. Ever. In the history of brownies. It’s that serious, y’all.
So I’m going to share the amazing gluten-free, vegan recipe that we enjoy presently and the ‘real food’ brownie treats of yore [sigh].
Gluten-free, Vegan Brownies
adapted from Babycakes
1 cup garbanzo-fava bean flour
1/4 cup potato starch
2 tablespoons arrowroot
1/2 cup cocoa
1 cup vegan sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1 teaspoon salt
1/2 cup coconut oil, melted
1/2 cup applesauce, warmed
2 tablespoons vanilla
1/2 cup hot water
3/4 cup chocolate chips
Preheat oven to 350F. Lightly grease 8 or 9 inch brownie pan.
In a medium bowl whisk together the flour, starch, arrowroot, cocoa, sugar, baking powder, baking soda, xanthan gum, and salt. Add the oil, applesauce, vanilla, and hot water to the dry and stir until smooth. Fold in the chocolate chips.
Pour into greased pan. Bake 30-35 minutes. [I used a pre-heated stoneware 8 inch pan and needed about 32 minutes].
Use a toothpick to check for doneness [if you poke it in and it comes out clean]. If you want them to be a little gooey take them out a little early, if you want them fudgier leave them in the full time.
After you take them out of the oven leave them in the pan for at least 10 minutes. This is a great time to make a little brownie frosting. I mean if you’re going to make brownies why not go all out, right?!
covers 1 batch
3 tablespoons butter [I used earth’s balance vegan sticks], softened
3 tablespoons cocoa
1 tablespoon honey
1 teaspoon vanilla
1 cup confectioners sugar
Use a mixer to cream the butter, cocoa, and sugar. Add in the honey and vanilla. If it’s thicker than you like add a milk of your preference one tablespoon at a time. Frost while still warm.
[This is how Lucy ate hers. Straight from the oven. Gooey with strawberries to dip. On her Dora plate. We made them together when Landon was napping and when he woke up she gave him a few bites. Melt.My.Heart.]
You will have to have a bit of patience to let the brownies set up before you enjoy them. If you try to take them out of the pan too soon you’ll get a goopy mess. I had some major concerns when I first dished these out because the middle looked like chocolate cake batter [I couldn’t convince Lucy it wasn’t] but after an hour or so they set up really nicely. They were moist and honestly, quite divine.
Before we became a [mostly] vegan and [sometimes] gluten-free family this was our go to recipe. We usually didn’t add the frosting to it because we didn’t need to. It’s one of those glorious brownie recipes that’s actually better than a boxed mix [is it just me or is that really hard to do]. And these brownies do that using only real ingredients, which you just won’t get with a box. I mean I’m not saying these are healthy, but I am saying if you want to enjoy a brownie every once in a while try these out.
Real Food Brownies
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
1/3 cup cocoa
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Preheat the oven to 350F. Grease an 8 or 9 inch pan.
Melt 1/2 cup butter [I usually melt it in the microwave in a glass bowl that I’m planning on using as my mixing bowl]. Stir in the sugar, eggs, and vanilla. Beat in the dry ingredients.
Spread into your pan and bake for 25-30 minutes.
If you like, cover with frosting while the brownies are still warm.