Gluten Free Vegan Chocolate Brownie

Recipes

Gluten Free Vegan Chocolate Brownie

Prep Time
Preparation Time
15m
Cook Time
Cooking Time
30m
Serves
Serves
9

Our chocolatey vegan brownie is a truly delicious treat!

  • Ingredients

  • 200g Dairy Free/Vegan Dark Chocolate

    170g Glutafin Gluten Free Multipurpose Fibre Mix

    3 tbsp cocoa powder

    1 tsp Gluten Free baking powder

    180g caster sugar

    230ml unsweetened soya milk

    75ml sunflower oil (plus extra for greasing)

    1 tsp vanilla extract

    25g Dairy Free/Vegan Chocolate Chips (optional)

  • Method

    1. Preheat oven to 180°C/160°C/Gas 4. Grease with oil and line a 20cm square brownie tin.
    2. Chop 150g of the chocolate and melt in a bowl set over a simmering saucepan of water. Once melted set aside to cool.
    3. Combine the flour mix, Cocoa powder, baking powder and sugar in a bowl, then add the soya milk, sunflower oil and the cooled melted chocolate. Stir well until mixed together.
    4. Chop the remaining 50g of chocolate and mix in.
    5. Spoon into the prepared tin and sprinkle over the chocolate chips if using.
    6. Bake in the oven for 22-25 minutes until the edges are firm and the centre is still a little soft. It will continue cooking after you take it out of the oven.
    7. Cool for 10 minutes in the tin, then remove and cut into squares.
    8. Can be stored for 2-3 days in an airtight container. This is also suitable for freezing.
Preparation Time - 15m | Cooking Time - 30m | Serves - 9

Ingredients

200g Dairy Free/Vegan Dark Chocolate

170g Glutafin Gluten Free Multipurpose Fibre Mix

3 tbsp cocoa powder

1 tsp Gluten Free baking powder

180g caster sugar

230ml unsweetened soya milk

75ml sunflower oil (plus extra for greasing)

1 tsp vanilla extract

25g Dairy Free/Vegan Chocolate Chips (optional)

Method

  1. Preheat oven to 180°C/160°C/Gas 4. Grease with oil and line a 20cm square brownie tin.
  2. Chop 150g of the chocolate and melt in a bowl set over a simmering saucepan of water. Once melted set aside to cool.
  3. Combine the flour mix, Cocoa powder, baking powder and sugar in a bowl, then add the soya milk, sunflower oil and the cooled melted chocolate. Stir well until mixed together.
  4. Chop the remaining 50g of chocolate and mix in.
  5. Spoon into the prepared tin and sprinkle over the chocolate chips if using.
  6. Bake in the oven for 22-25 minutes until the edges are firm and the centre is still a little soft. It will continue cooking after you take it out of the oven.
  7. Cool for 10 minutes in the tin, then remove and cut into squares.
  8. Can be stored for 2-3 days in an airtight container. This is also suitable for freezing.

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© 2021. Glutafin. Dr. Schär UK Ltd. 401 Faraday Street, Birchwood Park, Warrington, WA3 6GA