Gingerbread Brownies

• Vegetarian

• Canned Goods

  • 1 cup Apple sauce, unsweetened

• Condiments

  • 3/4 cup Maple syrup
  • 2 tbsp Molasses

• Baking & Spices

  • 3/4 cup 72% dark chocolate
  • 1 tsp Baking soda
  • 1 tbsp Cocoa powder
  • 2 tbsp Gingerbread spice mix
  • 2 cups Gluten-free flour mix

• Oils & Vinegars

  • 1/3 cup Grape seed oil

• Dairy

  • 1/4 cup Almond milk or other plant-based milk

• Liquids

  • 1/4 cup Water

Found on pureella.com

Description

Ingredients

• 2 cups gluten-free flour mix (I used 1 cup gluten-free flour mix + 1 cup oat flour)
• 1 teaspoon baking soda
• 1 tablespoon cocoa powder (for a darker colour, optional)
• 2 tablespoons gingerbread spice mix (see below)
• 3/4 cup maple syrup
• 1/3 cup grape seed oil
• 1/4 cup warm water (or orange juice)
• 1 cup unsweetened apple sauce
• 2 tablespoons molasses (optional)
• 3/4 - 1 cup 72% dark chocolate
• 1/4 cup almond milk or other plant-based milk

Directions

• Preheat oven to 350F and line a 12 x 8 baking dish with parchment paper and oil the top. In one large bowl, mix all the dry ingredients: flour, baking soda, cocoa powder and spice mix. In another bowl, mix all the wet ingredients: maple syrup, oil, water, apple sauce and molasses. Pour the we wet ingredients into the dry and mix well until combined. Pour into a prepared baking dish and bake for about 25 minutes. To check for doneness, insert a toothpick in the centre to make sure it comes out dry. Remove from oven and let rest for about 10 minutes in the pan or longer before adding the chocolate ganache on top. To make the ganache, melt the chocolate in a bowl over a small pot with water, and slowly pour in the milk as you stir the chocolate. Stir until it is completely incorporated and smooth. Top over the gingerbread brownies and allow it to harden slightly before cutting.