Reduced-Guilt Brownies

12 Brownies
35 min

One month ago, I set out on a journey to develop the BEST vegan, gluten free, low sugar brownie. I know, I know…many folks hear vegan, gluten free, refined sugar free and think “compost.” However, I’m here to tell you that brownies (and most desserts) can be free of all kinds of unnecessary ingredients and still be absolutely delicious.


Some bakes are just difficult for people to master. I don’t know why, but brownies were always difficult for me to bake from scratch. That struggle is what motivated me to develop this recipe. I wanted a go-to brownie recipe that was perfectly fudgy. Let me tell you though, it took me SO MANY inedible batches to get to the point where I’m comfortable publishing this recipe.


Why Reduced Guilt? I specialize in recipes that are what I call “reduced guilt.” Not going to lie to you and say these brownies are completely guilt free, but they are dairy-free, gluten free, and have no added refined sugar. You’re getting a delicious treat without unnecessary filler products, fat, and sugar.

Recipe details

  • 12  Brownies
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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Ingredients


  • 1/2 cup melted vegan butter – hot
  • 1/2 cup pure maple syrup
  • 1/4 cup sweet potato nectar
  • 1/3 cup nut milk
  • 3 tsp vanilla bean paste
  • 1 1/4 cup gluten free flour
  • 3/4 cup cocoa powder
  • 3/4 tsp baking powder
  • 1/2 teaspoon sea salt
  • 3/4 cup vegan chocolate chips

Instructions


Preheat oven to 350F and line 8×8 baking pan with parchment paper
Melt the butter in a microwave safe mixing bowl (such as Pyrex)
In separate bowl, whisk the dry ingredients – flour, cocoa powder, baking powder, sea salt
Add the dry ingredients into the wet ingredients and mix with wooden spoon until almost fully combined. Fold in chocolate chips
Spread the batter evenly into the baking pan with rubber spatula
Bake for 24-27 minutes until middle fully set (don’t overbake!)
Let cool for about 30 minutes and then add desired toppings – chocolate drizzle and/or fresh berries
Cut and serve!

Tips

  • Can be made using regular all-purpose flour if preferred
  • Can add an extra 1/4 cup maple syrup if not using sweet potato nectar
  • Store leftover brownies in refrigerator for up to 3 days
  • Make sure to use baking POWDER not baking soda
RachelBakesatHome
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