My best Brownies ever. The first bite of my OWN recipe. All in that one bite, I tasted what I had been working on for such a long time. About a year before I made my brownies, I had found a recipe on the internet that I wanted to try. It turned out so well that when people tasted it, with a smile on their face saying it was so good, that they wanted another one, saying they couldn't stop, it made me want to keep going. I bake for many reasons, it makes me happy, I go into my own world in the kitchen, I forget all my troubles and just BAKE. But the main reason I bake is that lots of kids have allergies like me and my family do. I can't have gluten or wheat. I also can’t have too many eggs or dairy. The rest of my family is allergic to things like me but they are also allergic to nuts and soy. It sounds pretty impossible to bake without all of those crucial ingredients, but I do it differently. I put my heart, soul, love, joy, sorrow, sadness, my everything into what I bake. I hope that you give this recipe a try and come to adore baking as much as I do, and I hope that you and your family enjoy these brownies as much as we do.
Serves: 16
Ingredients
1 cup (175g) vegan/dairy free butter, melted and cooled in the fridge
2 tablespoons (30ml) grapeseed oil
1 cup (200g) brown sugar
1 cup (200g) white sugar
4 flax eggs, made from
4 tbsp ground flaxseed
5 tbsp hot (not boiling) water
4 teaspoons vanilla extract
1 cup (200g) gluten free flour blend
1 cup (85g) good quality, unsweetened cocoa powder (I use a combination of regular and dark)
1 teaspoon salt
Dairy-free chocolate chips added to your liking (up to 1 ½ cups (200g))
Method
Preheat the oven to 350°F (175°C) then line a 7x11 inch baking tray with parchment paper and set aside.
Make your flax eggs: combine your ground flaxseed meal with your warm (not boiling) water and set it aside for at least 5 minutes.
In a large bowl combine the cold melted butter, oil, and both sugars.
Add the flax eggs, vanilla and salt then whisk for about one minute until evenly combined.
Over the same bowl, sift in the gluten-free flour blend and cocoa powder. Gently fold the all of the dry ingredients into the wet ingredients until JUST combined (do NOT overmix). Fold in half of the chocolate chips.
Pour the batter into the prepared pan, then smooth the top. Generously top with the remaining chocolate chips.
Bake for 35-40 minutes*, or until the center of the brownies is JUST set to the touch. Remove your brownies from the oven and allow to cool to room temperature before removing from the baking tray and cutting into pieces.
*A note from the Stone Soup test kitchen: we only needed 30 minutes of baking, as our oven is quite hot, so you might want to check yours a bit sooner. Ours came out of the oven bubbling like lava so if yours do too we’d advise not touching them until they have cooled!
McLean, Virginia
