14 November 2011
After the boy’s leftover birthday cake went down so well with the husband’s coeliac and vegan colleagues, I took up the challenge of making some gluten free vegan brownies over the weekend. I have a flourless brownie recipe I like to use, but it includes eggs, so I Googled for some vegan brownie recipes and ended up using a combination of several of them, adapted to be gluten free:
- 250g gluten free flour
- 250g Demerara sugar
- 80g cocoa powder
- 1 heaped teaspoon cream of tartar (or gluten free baking powder if you can find any)
- 1 level teaspoon salt
- 200ml water
- 200ml rapeseed oil (you can use any other vegetable oil)
- 1 teaspoon vanilla extract
- Preheat the oven to 180°C (160°C for a fan oven).
- Stir together all the dry ingredients in one bowl, and mix together all the wet ingredients in another bowl. Then fold the wet ingredients into the dry ingredients until well blended.
- Spread evenly into a baking tin, approx 20cm x 30cm, lined with grease proof paper – leave an edge of paper hanging over the sides (this will make it a lot easier to get the brownies out of the tin once they’re done, as you can just lift out the paper).
- Bake for 30-45 minutes until the top starts to dry out – in the mean time, don’t become alarmed by the pool of oil that builds up on top.
- Leave to cool for at least 15 minutes before cutting into squares.
I was a bit sceptical of the amount of oil that went into these brownies, but I guess something has to hold them together. They don’t taste quite as good as the flourless egg ones in my opinion (which go nice and gooey in the middle from the eggs, and I love gooey brownies), but they were tasty and they went down a treat with the vegan colleagues. The leftovers also tasted very nice heated up with some vanilla ice-crea, on the side.