Dense + Chewy Vegan Brownies

So, first of all, here I am after two months; what gives? Well, it’s not like I haven’t been baking. Nope, I bake all the time. But! It’s not always stuff I want to share. You know, like forgetting baking powder in the last batch of banana bread (which, as it turns out, is a rather fatal mistake, as far as banana bread goes). Or, the cake experiments that end with chisels, not forks. And then there is just a whole lot of repetition; the pancakes, the granola bars, the chocolate chip cookies, and discovering the wide world of Gluten Free Feed. (Which reminds me, thank you to all who continue to submit! A huge thanks, in fact!)

Anyway, let’s talk brownies. I am not too picky; I suppose I have a slight preference for chewy/dense brownies over the tall/cake-y type, but not enough of a preference to ever, under any circumstance, turn down a gluten-free brownie. I’ve been trying to make really ‘fudge’ like brownies for a while now, and added the vegan criterion to the mix for the extra challenge, and convenience: Vegan brownies really save the day when you run out of eggs or butter.

I’ve tried a lot of recipes, and this is the one I’ve settled on, for my current favorite. The secret? Essentially making a roux with some of the flour and liquid in the recipe (click for picture), then combining the roux with all the other ingredients. Well, it isn’t technically a roux, it’s more of a papier-mache paste, but calling it a roux sounds more appetizing. And it really is, The Secret. And you kind of have to try it to believe it.

Dense + Chewy Vegan Brownies

I’ve made these a little under-sweet and of very dark chocolate. Both variables can be adjusted, just see the ‘Notes’ section at the bottom of the recipe.

Ultra-Rich and Chewy Vegan Gluten-Free Brownies (For The World!)

Adapted, graciously, from ‘The Best Vegan Brownies Ever’
Adapted by CinnamonQuill
Vegan/Egg-Free/Dairy-Free/Gluten-Free
*PDF Recipe*

Yield: 1 8 or 9 inch square pan1/4 cup rice flour
1/2 cup non-dairy milk (I used almond)
1/4 cup millet flour
1/4 cup tapioca flour
1/4 cup potato starch
1/2 teaspoon xanthan gum
1/4 teaspoon baking powder
1/2-3/4 cup dark brown sugar
1 teaspoon espresso powder (optional)
1/3 cup unsweetened cocoa powder (I used a dark cocoa blend)
1 teaspoon vanilla extract
1/4 cup canola oil
1/2 cup semisweet chocolate chips, divided
1/4 cup chopped walnuts (optional)
Flaky sea salt for tops of brownies (if desired)

Preheat the oven to 350 degrees F.

Oil or parchment-line an 8 or 9 inch square pan.

Stir together 1/4 cup rice flour and non-dairy milk in a saucepan over low heat, stirring often, until it becomes paste-like. It may or may not boil. (See photo.) Remove from heat, set aside.

Mix remaining flours and starch, xanthan gum, baking powder, sugar, espresso powder, cocoa, vanilla, and oil. Then add the rice flour-milk mixture and stir well. Melt 1/4 cup of the chocolate chips and stir into batter. Then add the remaining chips and walnuts, if desired. The batter will be quite thick and glossy.

Spread the mixture into the prepared baking pan, flattening with your fingers. Scatter some flaky sea salt across the top, if desired.

Bake for 20-25 minutes, until toothpick inserted in center comes out clean. If you like slightly ‘crusty’ edges, bake for 22-25 minutes. Cool in pan. Brownies ARE better when cool, if you can resist.

Store in airtight container.

Notes

-I use a generous 1/2 cup of dark brown sugar, but if you like sweeter brownies, use 3/4 cup.
-Skip the dark cocoa (just use natural cocoa) and espresso powder for a less intense chocolate experience.

Dense + Chewy Vegan Brownies

Chewy/Dense Vegan Brownies

 

Brownie secrets? Mix-ins? Please share!

P.S. Thank you for not giving up on me; more soon! :)