Vegan + Gluten Free Brownies

Here is a gluten free and vegan brownie recipe I love from Minimalist Baker:

https://minimalistbaker.com/easy-vegan-gluten-free-brownies/

Ingredients

• 2 batches flax eggs (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written // adjust if altering batch size)

• 1/2 cup melted vegan butter (or coconut oil)

• 1/2 cup coconut sugar (or organic cane sugar)

• 1/4 cup maple syrup (or agave nectar)

• 1 tsp vanilla extract

• 3/4 tsp baking powder

• 1/4 tsp sea salt

• 1/2 cup unsweetened cocoa powder

• 3/4 cup gluten-free flour blend* (or Bob's Red Mill Gluten-Free 1:1 Baking Flour)

• 1/4 cup almond meal*

• 1/3 cup pecans or walnuts (optional)

• 1/3 cup vegan chocolate chips (optional)

Instructions

• Preheat oven to 350 degrees F (176 C) and lightly grease an 8x8-inch (or similar size // adjust number/size of pan if altering batch size) baking dish with coconut oil, then line with parchment paper (the oil helps the parchment paper stick to the sides).

• Prepare flax eggs in a small mixing bowl. Set aside.

• To a large mixing bowl add melted vegan butter or coconut oil, coconut sugar, maple syrup and vanilla extract. Whisk thoroughly to combine and start dissolving the coconut sugar.

• Add flax eggs and whisk once more until combined. Then add baking powder, sea salt, and cocoa powder and whisk.

• Add gluten-free flour blend and almond meal and fold with a spatula until just mixed. Then add desired add-ins (optional), such as vegan chocolate chips or nuts.

• Add the batter to the prepared baking dish and spread into an even layer with a rubber spatula. Add a few additional toppings if desired, such as chocolate chips and nuts (optional).

• Bake for 17-22 minutes, or until the edges appear dry and slightly fluffy and the center is no longer wet or sticky.

• Remove from oven and let cool in the pan for at least 10 minutes, preferably 45 minutes - 1 hour (the longer they cool, the less tender they will be). Then gently lift out of pan and use a sharp knife to cut into desired number of squares (I went for 9 // amount as original recipe is written // adjust if altering batch size).

• These are delicious on their own, but would also be great paired with Coconut Whipped Cream or Vanilla Bean Coconut Ice Cream!

• Store completely cooled leftovers in an airtight container at room temperature up to a few days. Will keep in the freezer up to 1 month.