Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Monday, December 20, 2010

Gluten Free and Vegan Ultra-Rich Brownies

I cannot make fudge. Every year I try, and every year I fail. Fudge is not supposed to be terribly finicky, but I just cannot get it right. I can make a mean nut brittle, but forget about fudge. So I've given up on fudge! This Christmas instead, I will serve peppermint brownies! I've been tinkering with this recipe for months - unlike Cake Brownies, these brownies turn out rich, dense and fudge-like. I might never mourn fudge again.

I have again used prune butter to replace egg. It does not exactly make these brownies healthy, but it does make them ultra-rich and evil. Chocolate chips make them even more evil. And by evil I mean, it's hard to stay away from these things! I have tested their evilness multiple times on different people and have enough evidence to suggest that it's not the kids, but the grown men who are tempted most by these brownies (to the point of scraping up whatever scraps they can find at the bottom of the baking dish long after the brownies are gone)!

Using a non-stick baking pan is best - the brownies will stick to a glass pan no matter how much you grease it. The brownies are done when the sides pull away from the sides of the pan and the brownies stop "breathing". A toothpick won't come out completely clean, and the brownies will set a bit as they cool. Enjoy!

Gluten Free and Vegan Ultra-Rich Brownies

3/4 cup cocoa
3/4 tsp. baking soda
2/3 cup canola oil or coconut oil
1/2 cup boiling water
1/4 - 1/2 tsp. peppermint extract, depending on how minty you like your chocolate
2 cups sugar
1/4 cup prune butter
1 tbsp. flax seed meal in 3 tbsp. hot water
1 1/2 cups GF flour blend
1/2 tsp. xanthan gum or 1 tsp. guar gum
1/4 tsp. baking powder
1/4 tsp. salt
1/2 - 1 cup (depending on how evil you want your brownies to be) dairy free, soy free semi-sweet chocolate chips (such as Enjoy Life)

Preheat oven to 350 degrees. Grease a 13x9 inch non-stick baking pan with palm shortening, set aside.

Stir together the flax meal and the hot water, set aside to thicken.

Sift together the cocoa and the baking soda. Add the canola or coconut oil and stir to combine. Pour in the boiling water and stir until thickened. Add the sugar, stirring to combine. Add the prune butter and flax meal mixture, beating to blend well. Set aside.

In a separate bowl, sift together the flour through the salt. Add to the chocolate mixture and stir until well-blended. Fold in the chocolate chips. Pour the batter into the prepared baking pan, smoothing out evenly. Bake about 30 minutes, or until a toothpick inserted in the center comes out mostly clean and the sides begin to pull away from the pan.

Set the brownies on a wire rack. Run a rubber spatula along the sides to loosen the sides from the pan. Cool completely on a wire rack, then with a rubber spatula slide the brownies out of the pan onto a cutting board. Cut into squares to serve (I cut away the sides and leave them for DH, since he likes the crunchy parts best). You may frost these brownies and sprinkle crushed peppermint candy on top if desired - it makes them ultra-evil!

1 comment:

Ina said...

Erin, these sound fabulous! A good gluten free brownie is a necessity of life, don't you think? And interesting, you are not alone on the fudge front, I can't make fudge if my life depended on it!