Discover the updated recipe for Grandma’s Brownies, now vegan and gluten-free! Indulge in rich, delicious flavors without compromise.
Deliciously Indulgent Treats for Everyone!
This vegan and gluten-free brownie recipe is a delightful treat that promises to impress both friends and family. The key to these brownies lies in the combination of high-quality ingredients such as King Arthur Measure-to-Measure Gluten-Free Flour, cornstarch, and rich 70% dark chocolate, ensuring a fudgy texture without compromising on flavor. With the addition of unsweetened soy milk, vanilla extract, and a hint of espresso powder, these brownies deliver a decadent taste that rivals traditional recipes.
The preparation process is straightforward, starting with melting the dark chocolate over a water bath to prevent burning. Once melted, it is combined with a mixture of granulated sugar, soy milk, and other wet ingredients. The dry ingredients are then blended into the wet mixture using a stand mixer, creating a smooth batter. After pouring the mixture into a prepared baking dish, these brownies are baked at 350 degrees for 35 to 45 minutes, yielding a deliciously moist and satisfying dessert.
Indulge in Guilt-Free Decadence: A Plant-Powered Twist on a Classic Treat!
Hey friends so uh today we are making a glutenfree vegan brownies so um in this uh big bowl that I have here uh I have one cup of gluten-free flour and to that I’m adding 1/4 teaspoon of baking powder and then I’m grabbing a half of cup 1/2 cup of corn starch and then I’m going to grab a fork and mix it really well so that you don’t get any flour bombs or.
Baking soda is evenly distributed and then we’ve got a water bath for the chocolate we’ve got about 5.25 oz of dark chocolate which is about 70% and then we put that over a water bath and in this other big bowl we have a scant one and 1/2 cups of sugar and to that uh I’m going to find out where my uh.
Soy milk is and that’s one and a half cups of soy milk so you add that pour it all in there um and then you add shake it all out good good all right so I got uh some vanilla uh about I think it was half a teaspoon uh few pinches of salt uh this is espresso powder or uh instant coffee um you can add ground.
Coffee to that that’s fine um I just happen to have espresso powder so I use that um looking for a whisk and then this is surprisingly thick so stir slowly uh knock the sugar out of your whisk if you need to uh as you’re whisking make small little circles in the middle and as it gets loosen loose and loose um you can.
Get your circles bigger and bigger uh scrape down the sides of the bowl we’re going to skip forward a little bit cuz you don’t need to see me stirring all of this for probably 3 or 4 minutes um until it’s all incorporated then we’re going to grab a baking dish I grabbed a 9×13 uh just a basic 9×13 Pyrex baking.
Dish uh sprayed it with some nonc nonstick cooking spray um so here we’ve got our our chocolate that’s melting you want to stir it really well well uh make sure that you keep stirring it so that the chocolate doesn’t burn uh you don’t want burnt chocolate you also want to make sure that the water doesn’t isn’t.
Touching the bottom of the bowl and you want to have the water simmering gently you don’t want to have a rolling boil you don’t want to have this too hot otherwise it will get uh burned so now the chocolate’s melted and that I’m adding coconut oil uh which is about 2 oz of coconut oil um and then uh you stir that.
In um it’s pretty lumpy so and it takes uh a little while to melt the the bigger lumps um you kind of smash them down with the spatula and stuff like that um then I’m adding sunflower oil that’s 2/3 of a cup of sunflower oil uh keep that mixing um keep starting to get all the lumps of the coconut oil melted.
Um checking for lumps oh there’s a lump lumpy yeah you don’t want big lumps so uh however long it takes just keep stirring it um and you’ll be good oh another lump all right so now what um all right the camera back now I’m getting a towel and I’m going to wipe off the bottom of the bowl.
Because of the water that is on the bottom of the bowl even a little B even a little amount of water in chocolate will cause it to seize up and you don’t want so then to this I’m adding the soy milk sugar mixture that I’ve already uh mixed up scraping all the goodies into that um gonna stir that up a little bit um and then already in the stand.
Mixer I have put the uh gluten-free flour baking powder corn starch mixture so spinning the camera around here uh get a good angle here for you um yeah so the the dry ingredients already in this uh putting on the paddle attachment because we’re making brownies here and not cake so you want nice thick brownies and you don’t want to add too.
Much air and make it light and fluffy um unless really that’s what you’re looking for but I like thick chewy gooey brownies so you just add all the wet ingredients to the dry ingredients scraped down the sides of your bowl and mixed up and then uh I’m going to skip ahead a little bit after this is all mixed um I.
Will pour it into the 9×13 and I’ll show you what that looks like in a second um and then turn it up a little bit then uh you can see what it looks like in before baking it’s nice and smooth and now it’s out of the oven and it takes about 35 minutes to bake.
Um uh this was after it cooled off quite a bit it was still a little warm on the bottom but not too much and I thought I could cut it easily but as you can see it’s starting to stick to itself and the knife so what I would recommend you do is actually chill it first for several hours um and then uh cut it up into bite-sized pieces uh because you can see.
It’s kind of making these rough little cuts um so here I’m pulling one out uh yeah it’s uh it’s not sticking to the pan but it’s sticking to itself um I baked this at 350° oven for about 35 minutes um I do have a convection setting um but I did not uh use the convection for this recipe uh this time because I wanted to.
See what it would look like for people who don’t have convection oven so there you go and these turned out amazing also don’t forget to like and And subscribe if you have any questions or comments um or if you need me to uh go back and uh give you more uh detailed descriptions of the ingredients just let.
Me know in the comment section thanks bye
