Gluten Free Vegan Brownies

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Flax eggs

• Condiments

  • 1/4 cup Almond butter, natural unsalted
  • 1/3 cup Maple syrup, pure

• Baking & Spices

  • 1/2 cup Chocolate chips, vegan
  • 3/4 cup Cocoa powder, unsweetened
  • 1/2 cup Coconut sugar
  • 3/8 cup Gluten free oat flour
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 3/8 cup Coconut oil

Found on beamingbaker.com

Description

Ingredients

• ¼ cup natural, unsalted almond butter
• ½ cup coconut sugar
• ⅓ cup pure maple syrup
• ¼ cup + 2 tablespoons melted coconut oil
• ¾ cup unsweetened cocoa powder
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 5 mins)
• ¼ cup + 2 tablespoons gluten free oat flour
• ½ cup vegan chocolate chips

Directions

• Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
• In a medium bowl, whisk together almond butter, coconut sugar, maple syrup and melted coconut oil. Whisk until it resembles caramel.
• Add cocoa powder in ¼ cup increments, whisking until shiny and smooth. Scrape down the sides of the bowl as necessary. Whisk in vanilla and salt.
• Add flax eggs in, whisking until well incorporated. In thirds, whisk in the oat flour. As the batter gets harder to whisk, switch to folding with a rubber spatula. Fold until well incorporated and no flour patches remain.
• Fold in chocolate chips. Pour batter into pan. Using a rubber spatula, smooth batter into an even layer.
• Bake for 28-32 mins. Mine took about 30 minutes. Cool for 1 hour, or until completely cool. Slice into 16 brownies. Enjoy!