A brownie a day keeps the frowns away.
Try this allergen free brownie recipe.
2 tbsp flaxseed meal
1/4 cup water
1.25 cups of gluten free flour
1/2 cup unsweetened cocoa powder
1/2 cup brown sugar
1/2 cup powdered sugar
2 tsp baking powder
Pinch of salt
120 g non-diary dark chocolate,melted
1/2 cup coconut oil (melted)
2 tsp vanilla extract
1.5 cups of soy milk
1/2 cup soy milk
1 cup non-diary chocolate chip
Oven temperature – Preheat to 180 deg C/ 355 deg F.
Baking time – 30 to 35 minutes.
Set aside the egg replacement for 10 minutes.
In a large mixing bowl, mix all the dry ingredients. Mix the wet ingredients in a separate bowl. Then add the egg replacement to the wet ingredients mixture. Slowly pour the complete wet ingredients to the dry ingredients.
Place the brownie batter in a square tin and tap it for any air bubbles and place it in the oven.
Meanwhile, in medium heat mix the milk and chocolate chips for the ganache.
Once baked, allow the brownie to cook for about 10-15 minutes.
Top the brownie with the chocolate ganache mixture and set it in the fridge overnight.
The brownie can be heated in the microwave before serving and served with vanilla ice-cream to add more flavors to your palette.
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