Category:
Baked Goods, Desserts

Seasons:
December, November, October, September, August, July, June, May, April, March, February, January

Courtesy of Sugar Mama's Bakeshop

For 1 Batch(es)

Brownie:

2 tablespoons brown rice flour
2 teaspoons brown rice flour
1/2 teaspoons cornstarch
1/3 cups cold water
6 ounces silken tofu
1 cups sugar
1 1/4 cups dairy-free semi-sweet chocolate chips
1/4 teaspoons salt
1 1/4 teaspoons vanilla
1/4 cups soybean oil
1/4 cups cocoa
3/4 cups all purpose gluten-free flour mix

Glaze:

1/2 cups dairy-free semi-sweet chocolate chips
1/3 cups soymilk
1/2 teaspoons vanilla
1 tablespoons corn syrup

Fudgy Gluten-free Vegan Brownies Directions

To make the brownies, preheat the oven to 350° F. Line an 8×8 inch baking pan with parchment paper and coat liberally with cooking spray.

Combine the first four ingredients in a food processor until smooth. Transfer to a saucepan and cook mixture over medium heat, stirring occasionally for approximately 10 minutes (do not allow mixture to come to a full boil).

In a separate bowl, combine sugar, ¾ cup chocolate chips and salt.

Pour tofu mixture over the sugar and chocolate and whisk until chocolate has melted. Whisk in 1 ¼ teaspoon vanilla and oil and set aside to cool.

While the wet mixture is cooling, combine cocoa and all-purpose gluten flour mix. Then add the dry to the wet ingredients and fold in ½ cup chocolate chips.

Spread in the prepared pan and bake for 35-40 minutes or until a toothpick comes out mostly clean.

To make the glaze, bring soymilk to a boil and pour over the chocolate. Let sit one minute then stir until chocolate has melted.

Stir in vanilla and corn syrup. Let thicken for 3-5 minutes and pour over cooled brownies. Allow glaze to fully cool and set before cutting.