If you've been reading my blog recently, you'll see I've been trying out eating a low/no gluten diet. Whilst I haven't been strictly no gluten, I have enjoyed trying out ways to reduce my gluten intake whilst still making tasty treats. Brownies are something I really enjoy making and was keen to try out making a gluten free version of. The Gluten Free Brownies are still super tasty, and are made using ingredients that you can easily access in most good supermarkets - always a bonus!
I'm super happy with how these turned out - with gluten free cake I never know how I expect it to turn out as I haven't made a lot of gluten free vegan cakes! I think I've found a pretty good method of adding baking powder, bicarbonate of soda and perhaps most importantly the xantham gum. Xantham gum is a thickening agent which helps to stop ingredients from separating. It's worth mentioning that not all xanthan gum is vegan (I believe some may be processed with dairy by-products) so make sure you check the packaging before you buy!
If you do give my recipe for gluten free brownies (which are vegan and nut free!) please do feel free to tag me on Instagram using #susiechef so I can see how they turned out!
Total time: 1 Hour Plus Cooling
Yield: 16 Brownies
Ingredients
- 200g Dark Chocolate
- 170g Light Soft Brown Sugar
- 85g Dairy Free Butter
- 200g Gluten Free Self-Raising Flour
- 3 Tbsp Cocoa Powder
- 230ml Dairy Free Milk
- 1 Tsp Xantham Gum
- 1/2 Tsp Bicarbonate of Soda
- 1/2 Tsp Baking Powder
- A Few Drops Vanilla Extract
- 100g Dark Chocolate Chips
- Preheat your oven to 180˚ celsius. Grease and line an 8-inch square baking pan.
- Melt the chocolate, sugar and butter together.
- In a large mixing bowl, sift together the flour, cocoa powder, xantham gum, bicarbonate of soda and baking powder.
- Pour in the chocolate mixture, stirring well to combine.
- Fold in the milk and vanilla extract, until a smooth mixture is formed.
- Fold in 3/4 of the chocolate chips into the mixture.
- Spoon the mixture into the baking pan, then top with the remaining chocolate chips.
- Bake for 30-35 minutes, or longer until the brownies are set but still soft.
- Leave to cool for a few minutes in the tin, before transferring to a wire cooling rack to cool completely (still in the greaseproof paper).
- Once completely cooled, cut into squares and enjoy!
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Disclosure: This post may contain affiliate links, from which I earn a small percentage of commission at no extra cost to you if you choose to purchase the items.
Disclosure: This post may contain affiliate links, from which I earn a small percentage of commission at no extra cost to you if you choose to purchase the items.
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