Vegan Gluten Free Fudgy Walnut Brownies Recipe Easy Gf V Dairy Free

VEGAN GLUTEN FREE FUDGY WALNUT BROWNIES RECIPE (EASY, GF, V, DAIRY-FREE)

Steps:

• Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
• In a medium bowl, whisk together almond butter, coconut sugar, maple syrup and melted coconut oil. Whisk until it resembles caramel.
• Add cocoa powder in ¼ cup increments, whisking until shiny and smooth. Scrape down the sides of the bowl as needed. Whisk in flax eggs, vanilla and salt.
• Add oat flour. Using a rubber spatula, fold until well-incorporated and no flour patches remain.
• Fold in walnuts and chocolate chips. Pour batter into pan. Using a rubber spatula, smooth batter into an even layer. Optionally, top with 2 tablespoons each walnuts and chocolate chips.
• Bake for 28-32 mins. Mine took about 30 minutes. Cool for 1 hour, or until completely cool.
• For clean slices, chill for 1-3 hours (after completely cooling) before slicing. Cold brownies will be dense and firm like fudge. To soften, allow to reach room temperature, or heat in 10-second increments until just soft. Slice into 16 brownies. Enjoy! Storing instructions below. Adapted from my Gluten Free Vegan Brownies and my Best Vegan Brownies. Try my Ultimate Fudgy Paleo Vegan Brownies.

FUDGY GLUTEN FREE BROWNIES

Steps:

• Prep: preheat oven to 350° F. Lightly grease an 8- by 8-inch square pan. (A 9-inch square pan can also be used, if needed.)
• Whisk: the gluten-free flour and almond meal together. Whisk in sea salt and baking powder. Set aside.
• On stovetop: In a medium saucepan set over medium-low heat or using a double boiler, melt bittersweet chocolate and coconut oil together. Turn off heat and whisk in the cacao or cocoa powder until smooth. Whisk in the flaxseed and water mixture, followed by the coconut sugar, maple syrup, and vanilla. Add wet ingredients to dry and mix until just combined.
• Spread: the batter evenly in the prepared pan. Sprinkle the extra chocolate chips on top and gently press into the batter.
• Bake: for 15-17 minutes, but start checking for doneness around 12-13 minutes. These should not be over-baked in order to preserve their fudgy texture. When done, the center will look a little "raw" and the edges will look dry and set. The top will also have a dry appearance and may even crack in places. Remove from oven and sprinkle with a small pinch of sea salt over the top. Let cool before cutting into bars.
• Store: covered at room temperature or in the refrigerator for up to one week. Can be frozen in an airtight container for up to several months.

GLUTEN-FREE WALNUT BROWNIES

Steps:

• Preheat the oven to 350° and prepare an 8×8 or 9×9 or 7x11 inch baking dish with non-stick spray.
• Melt the butter and chocolate chips together. It's easiest to use a microwave-safe bowl and just microwave them for 30-40 seconds, stir, microwaved again, etc. until the butter and chocolate are smoothly melted together. You can also do this step in a double boiler.
• Stir in sugar and vanilla. Add the eggs.
• In a separate bowl, whisk together cornstarch and unsweetened cocoa powder.
• Stir these dry ingredients into the chocolate mixture. Since you're not stirring flour and activating gluten you'll need to stir these brownies a bit longer than you would regular brownies. When the mixture starts to pull away from the side of the bowl, stir in the walnuts. (Toasting the walnuts will enhance the flavor).
• Spread brownie batter in the prepared baking dish.
• Bake at 350° for 30-35 minutes. The brownies are done when an inserted toothpick comes out mostly clean. Let cool completely before cutting into squares.