But wait! Not just brownies, but gluten-free, vegan damn brownies.
Why, you ask?
Well, they were a gift, but I'll be damned if they weren't delectable in every way!
I mean downright yummy chocolatey goodness.
I found the recipe on Oh She Glows.
That girl does some fine vegan stuff and most of it's gluten-free too which doesn't hurt, I suppose.
Here's the link to the original recipe: Oh She Glows GF/V Brownies, but I'll post it here too, also, too.
1.5 tbsp ground flax seed + 3 tbsp water, whisked (I could not believe how eggy this was!)
3/4 cup + 2 tbsp brown rice flour (Whole Foods bulk section.)
1.5 cups almond flour (ditto)
2 tbsp arrowroot powder (or cornstarch may work)
1/2 cup cocoa powder (I used some Trader Joe's dark cocoa.)
1/2 tsp kosher salt
1/4 tsp baking soda
1/4 cup + 2 tbsp Earth Balance (I had Earth Balance "butter" in sticks so I just crammed the sticks in the cup for measuring. I'm not sure if I was supposed to melt first then measure or measure then melt. I did the latter and all was well.)
1 cup organic cane sugar (or just use white sugar)
1/2 cup + 1/4 cup non-dairy chocolate, DIVIDED. (I forgot this part and put it all in the melting stage.) (You can find vegan GF chocolate in the baking section of Whole Foods.)
1/4 cup almond milk
1 tsp vanilla
1/2 cup finely chopped walnuts (optional) (I did not use nuts due to allergies, but would next time I make them here.)
Preheat oven to 350F. Line a 9 inch square pan with parchment and grease all sides.
In a small bowl, whisk together the ground flax and water and set aside
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. (I don't have a microwave and just did this on the stovetop.)
Pour wet mixture over dry mixture and stir well. The mixture will be VERY dry, but keep mixing! Now fold in the walnuts and remaining 1/4 cup chocolate chips.
Scoop the thick, thick batter into prepared pan and smooth out the top. Or not
Bake for 35-37 minutes at 350F and allow brownies to cool in pan for about 1.5 hours.
DO NOT REMOVE THE BROWNIES for at least 1.5 hours or they will be super crumbly, she said. I believed her and did not. After that, separate edge of brownie from pan with a butter knife and place on a cooling rack. Cool completely.
Eat them all in one sitting.
Well, she did not really say that. That is my suggestion.
Have a great weekend, y'all!