These brownies are insane!!! Rich, gooey, intensely chocolatey, everything you could want in a brownie. You would never know these are vegan, let alone gluten free! We make these brownies almost every time we have company for dinner because they never disappoint! Vegans and Omnivores all RAVE about these brownies.
There are a couple secrets that make these brownies so rich and fudgy. First, I use Authentic Foods Bette’s Featherlight Rice Flour Blend for the gluten free flour. This flour is super-fine and makes the dough extra creamy and smooth and leaves no funky taste. All you taste is rich chocolate! You can find this flour at Whole Foods or order it on Amazon.
The second secret is using coconut cream. Coconut cream is different than coconut milk. Coconut milk is what you get when you buy a can of coconut milk at the store and shake it really well. To get coconut cream, buy a can of coconut milk (I like Thai Kitchen brand), and DO NOT SHAKE IT! Open it up and the extra thick
paste-like cream at the top of the can is the coconut cream. You only want this part! Scoop it out into a measuring cup and use it in the recipe. What will be left in the can after you have scooped out all the coconut cream is a thin milky watery substance, this is the coconut water that separated out of the coconut milk. I like to save it and use it in smoothies.
Now go get yourself to whole foods and buy some gluten-free flour and a can of coconut milk and make these brownies NOW!!
Decadent Gluten Free Vegan Brownies
Yields an 8" square pan
3/4 cup Authentic Foods Bette’s Gourmet Featherlight Rice Flour Blend
1/4 cup cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1/2 cup Thai kitchen full fat coconut cream (The thick part scooped out of the top of an unshaken can of coconut milk)
1/4 cup vegetable oil
3/4 cup sugar
1 tsp vanilla
1/2 cup chocolate chips or chopped chocolate
1. Preheat the oven to 350 degrees. Grease and flour a 8" square brownie pan.
2. Sift together the flour, cocoa powder, baking powder, and salt. Set aside.
3. Whisk together the coconut cream, vegetable oil, sugar and vanilla.
4. Fold in the dry ingredients until just combined.
5. Fold in the chocolate chips.
6. Pour into your prepared pan — the mixture will be somewhat thick, so use a spatula or your fingers to make sure the mixture is distributed evenly to the edges of the pan. Bake 15 minutes if you like really gooey brownies, 20 minutes if you want them to be a bit firmer — the top will be set, but a tester should still have a bit of fudgy goo instead of set crumbs.
7. Remove from the oven, let cool, and devour. Like most brownies, these are best when they’ve set for at least an hour.