Gluten-Free Brownies
These fudgy gluten-free brownies come out moist and deeply chocolatey every time. They're vegan, refined sugar-free, and ready in about an hour.
Ingredients
- 200 g gluten-free flour mix I used Dr. Schar Mix C Patisserie; use regular all-purpose flour for a non-GF version
- 4 Tbsps stevia powder or other healthy sweetener
- 100 g walnuts chopped
- 4 Tbsps carob powder or cocoa
- 3 Tbsps jam of choice, I used plum jam
- 200 ml sparkling water
- 50 ml olive oil
- 1 pinch salt
- 7 g baking powder
- 1 tsp rum extract
Topping:
- 100 g dark chocolate for the topping; use a dairy-free variety to keep it vegan
- 2 tbsp coconut flakes
Instructions
- Put all ingredients, except the ones for the topping and the walnuts, in your food processor and mix well. Add the chopped walnuts and pulse once or twice.
- Grease a heat-resistant glass baking dish (mine was approximately 35x15 cm). Add the batter and spread it evenly.
- Preheat the oven to 180C/356F. Bake the brownies for 45 minutes.
- Five minutes before the brownies are ready, melt the dark chocolate.
- Take the brownies out of the oven and pour the melted chocolate on top.
- Let them cool before serving, then sprinkle with coconut flakes.
Notes
Carob powder and cocoa are interchangeable here, so use whichever you prefer. For a non-gluten-free version, swap the gluten-free flour mix for regular all-purpose flour. Store the brownies in an airtight container at room temperature for up to 4 days.