I have spent some time to create a recipe for brownies. Now, I have finally succeeded! I’m very happy about it! They are rich, they are sweet, they taste like the real thing! 🙂 And they still are vegan and gluten-free – hard to believe 🙂
Finally: fudgy vegan brownies – totally gluten-free!
I’ve used Brazil nuts but I can imagine other nuts would create a great flavor also.
Vegan & Gluten-Free Brownies with Brazil Nuts
It took a few tries to get these brownies just right – but now they’re perfect: super chocolatey, wonderfully moist, and completely vegan and gluten-free. Brazil nuts add a buttery crunch, while dates and banana bring natural sweetness. Just like the classic – only better for you and the planet.
Equipment
- Baking tin 27 × 17 cm
- high-speed blender
Ingredients
Tray (27×17 cm):
- 180 g Brazil nuts soaked in filtered water for a at least 6 hours hours and then rinsed
- 130 g brown rice flour
- 1 pinch salt
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 55 g FAIR TRADE cocoa powder
- 120 g chocolate drops or chunks
- 2 very ripe bananas
- 70 g dates + 1/2 cup water
- 1/3 cup water
For the glazing:
- 140 g dates
- 1/2 cup water
- 20 g cacao butter melted
- 30 g coconut cream melted
- 55 g FAIR TRADE cocoa powder
Instructions
- Preheat the oven to 190°C. For the dough, mix the brown rice flour, salt, baking powder, baking soda and cocoa powder in a medium sized bowl.
- Grind the Brazil nuts to rough crumbles. Don’t worry about the occasional bigger bits.
- Blend the dates with 1/2 cup water to a fine cream (my Personal Blender works well for this job).
- In a small bowl mash the bananas to a fine cream. Prepare the baking tray with baking paper.
- Add date cream, banana cream, ground Brazil nuts, chocolate drops and 1/3 cup water to the flour-mixture and mix well. Don’t stir too long so the dough will rise better. Transfer the dough mix to the baking tray and spread evenly.
- Bake in the oven for approx. 30 minutes (depending on oven type). If the top gets too dry, cover with a loosely placed sheet of aluminum paper.
- Take out of the tray and place on cooling rack to let cool down properly before adding the glaze.
- For the chocolate-glaze, blend the dates with water, coconut oil and coconut cream to a fine paste. Add cocoa powder and blend well. Spread glazing evenly on top and let then cool down to set.
Notes
Enjoy! 🙂
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.
