...these are really good...
...McKenna from Baby Cakes says "It's really, really hard to make a good vegan brownie," and I would have to agree - I've made vegan brownies that baked up so rock hard you couldn't get them out of the pan - and I've made them that might as well have been chocolate cake...Ingredients
* Vegetable oil spray
* 1/2 cup plus 2 tablespoons Bob's Red Mill gluten-free, all-purpose baking flour
* 1/2 cup sugar
* 1/4 cup unsweetened cocoa powder
* 1 1/4 teaspoons baking powder
* 1/8 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 teaspoon xanthan gum
* 1/2 cup applesauce
* 1/4 cup canola oil
* 1 tablespoon pure vanilla extract
* 1/2 cup dairy-free mini chocolate chips
directions
1. Preheat the oven to 325°. Spray 2 mini muffin pans with vegetable oil spray. In a bowl, whisk the baking flour, sugar, cocoa powder, baking powder, baking soda, salt and xanthan gum. In another bowl, whisk the applesauce, oil and vanilla; stir into the dry ingredients. Stir in the chocolate chips. Spoon the batter into the muffin pans, filling them three-quarters full. Bake for 15 minutes, or until set. Let the brownies cool in the pans for 15 minutes, then turn out onto a rack to cool completely.
NOTES One Brownie 69 cal, 4 gm fat, 0.8 gm sat fat, 10 gm carb, 0.8 gm fiber.
I am going to make a couple of changes for next time (oh yes - there'll be a next time - maybe tomorrow as these won't last very long) I'm going to go with 1/3 cup of cocoa and leave out the chocolate chips (my version of chocolate chips is a lot of trouble and they're really not necessary in brownies) I'm also going to try the recipe with regular flour...
yum....not on my diet right now....
ReplyDeleteMy vegan brownies tend to stay in a soupy form, so rock hard would have been an improvement. Those look delightful. Do you think it's just about keeping them a bit smaller?
ReplyDeleteI always make brownies in a tray. I'm going to have to remember to use the cup cake pans next time as these look great and no cutting is required.
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