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Chocolate Chip Brownies (Gluten Free & Vegan)

Dry Ingredients

 

1 1/2 cups of Cocoa or Cacao

1 cup gluten free all purpose flour (This recipe I used Arrowhead Mills)

1 tsp baking powder

1/2 tsp baking soda

1 TBS Pamela's not xanthan egg replacer (or another brand)

1 10 oz bag Enjoy Life semi sweet chocolate chips

 

Wet Ingredients

1 cup Nutiva shortening

2 tsp approx. liquid lecithin

1 cup vanilla coconut sugar

2 tsp vanilla

1/2 tsp salt

1 can Nature's Charm sweetened condensed

          coconut milk

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Sift together the dry ingredients except for the chocolate chips. Set the dry ingredients aside.

 

In a different bowl, mix together the shortening and lecithin. After that, mix in the rest of the wet ingredients.

 

Add the whole bag of chocolate chips, as well as 1/3 of the dry ingredients to the wet ingredients. After that is mixed well, add in another 1/3 of the dry ingredients. After that is combined, mix in the last of the dry ingredients.

 

Let this dough rest for at least 15 minutes for the flour to absorb the liquid. The dough will not be sticky after it sits. I usually pre-heat the oven while the dough is resting.

 

Put the dough in a greased 13x9 pan, and flatten it out. You will probably need to pat it down by hand since the dough will be thick.

 

Bake this at 350o for about 35 minutes. A toothpick will be mostly clean when the brownies are done.

 

These are great on their own, or you can top it with vegan caramel and pecans!