Vegan Gluten Free Brownies
by: claire cary
These are the BEST vegan gluten free brownies. They're rich and fudgy with the most gorgeous shiny crackly tops. They're better than a box mix and made completely from scratch!
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16
Ingredients
- ½ cup aquafaba liquid from a can of chickpeas
- ¼ tsp cream of tartar
- 1 ¼ cup white sugar
- 1 cup chocolate chips I like semi-sweet
- ½ cup vegan butter
- 2 tsp vanilla extract
- 1 ¾ cup gluten free all purpose flour I used Bob's Red Mill 1:1 baking flour
- 1 tbsp cornstarch
- 6 tbsp cocoa powder
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup chocolate chips optional to mix in
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add your aquafaba to a bowl of a stand mixer along with the cream of tartar.
- Beat on medium speed for about 5 minutes.
- Meanwhile, whisk together the flour, cocoa, cornstarch, baking powder and salt. Set aside.
- In a small bowl, add the chocolate chips and vegan butter. Melt in the microwave in 30 second intervals, stirring between each until fully melted.
- Once the aquafaba looks foamy (it's ok if it doesn't have stiff peaks, just foamy is what we're going for), slowly beat in the sugar until fully incorporated.
- Turn off the mixer and fold in the melted chocolate/butter and vanilla.
- Fold in the dry ingredients until combined.
- Fold in the chocolate chips if using, then spread into an 8x8 baking pan lined with parchment paper.
- Bake for 38-45 minutes, depending on how fudgy you like them. I usually do around 42, but if you like them fudgy, bake for less time, or more well done bake for longer.
- Let cool completely, then carefully slice into 16 squares and enjoy!
Notes
You can make this recipe without the cream of tartar, but the aquafaba won't foam up as much.
Serving: 1brownie / Calories: 238kcal / Carbohydrates: 38g / Protein: 3g / Fat: 8g / Saturated Fat: 4g / Fiber: 2g / Sugar: 22g
