Recipe: Yummy Gluten Free Vegan Brownies

Gluten Free Vegan Brownies.

You can have Gluten Free Vegan Brownies using 12 ingredients and 9 steps. Here is how you cook that.

Prepare 1 of and 1/2 tbsp ground flax + 3 tbsp water, whisked..
It's 3/4 cup of + 2 tbsp brown rice flour.
You need 1 cup of whole almonds, ground into a flour/meal & sifted (OR sub 1.5 cups almond flour).
Prepare 2 tbsp of arrowroot powder (or cornstarch may work).
Prepare 1/2 cup of cocoa powder.
You need 1/2 tsp of kosher salt.
You need 1/4 tsp of baking soda.
You need 1/4 cup of + 2 tbsp Earth Balance (coconut oil also works, but I didn’t like the flavour as much).
Prepare 1/2 cup of + 1/4 cup non-dairy chocolate, divided.
Prepare 1/4 cup of almond milk.
Prepare 1 tsp of vanilla.
It's 1/2 cup of finely chopped walnuts (optional).

Preheat oven to 350°F. Line a 9 inch square pan with parchment and grease all sides with non dairy butter or oil..
In a small bowl, whisk together the ground flax and water and set aside..
In a blender or processor, process almonds into a meal/flour. Sift out large pieces. In a large bowl, whisk together the dry ingredients (flours, arrowroot, cocoa, salt, baking soda)..
In a large microwave safe bowl, add chocolate and Earth Balance and melt in microwave for about 30-45 seconds until melted. Stir well and add in flax egg, sugar, vanilla, and milk. Whisk..
Pour wet mixture over dry mixture and stir well. The mixture will be VERY dry, but not to worry keep mixing! Now fold in the walnuts and remaining 1/4 cup chocolate chips..
Scoop thick batter into prepared pan and place a piece of parchment on top. Spread with hands or a pastry roller until smooth and even..
Bake for 35-37 minutes at 350°F and allow brownies to cool in pan for about 1.5 hours. DO NOT REMOVE BROWNIES (uh oh I’m screaming!) until completely cool or they will crumble…you were warned! After an hour or so, separate edge of brownie from pan with a butter knife and place on a cooling rack. Cool completely. I like to leave my brownies out overnight (uncovered) and cut them in the morning..
Store in an air-tight container. Will stay fresh for up to 3 days..
Recipe by Angela Liddon..