Vegan Gluten Free Brownies
Who doesn’t like brownies? All that decadent chocolate and fudgy sweet goodness reminds me of my childhood. Some of us link them to a special memory or may treat them like a reward. For me personally, I associate brownies with good memories. So I ventured out to create a version suitable for both vegans and those effected by gluten. They are every bit as tasty as their gluten, egg and dairy filled cousins, and you would never know. What makes them fudgy is the addition of black beans, which you can not taste, but they add a bit of protein. They are also sweetened with coconut nectar which is a low glycemic sweetener. Give the act of love and health this Valentine’s Day by baking your loved one this delectable dessert.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Preheat oven to 350 degrees with the rack in the middle position. Line a 9×13 inch pan with foil, and spray with non-stick spray.
Whisk together flour, baking powder, soda, sea salt, and set aside. In a large bowl, place chocolate and oil. Microwave in 30 second intervals, stirring in between to melt the chocolate, until the chocolate and oil are smooth and well combined. Whisk in nectar, along with vanilla, beans, and whisk to blend until well incorporated. Whisk in vinegar until well blended and there are pale swirls throughout the batter. Pour into the prepared pan. Place in the oven and bake for 25-35 minutes until set, starting to pull away from the edges of the pan and a toothpick inserted into the center comes out fairly clean. Do not over bake! Let cool in pan for about 10 minutes, then lift foil out by the edges and cool on a rack. Let set for at least an hour.
To make the frosting, whisk all ingredients together until smooth (if too thick, add more agave nectar, if too thin, add cocoa powder). Spread frosting over brownies, and place in the freezer for 3o minutes. Cut into 24 bars.
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