Here is a brownie recipe I made and brought to work this week; it is a mash-up of several recipes since I couldn’t find one to make what I wanted: moist brownies, not fudge, not sheet cake.
The above picture is actually of zucchini brownies, but the base recipes are the same.
Brownies (Vegan, Gluten-Free) Why does everyone think brownies need a modifier? These are on the cakey side but still quite moist.
1 1/2 cup applesauce
1 tablespoon ground flaxseed mixed with three tablespoons water
1/4 cup canola oil
1 teaspoon vanilla
1/2 cup Bob’s Red Mill Gluten-Free Flour Blend
1 cup brown rice flour
1/3 cup Dutch-process cocoa
generous 1/2 cup organic sugar
1/2 teaspoon xanthan gum
1/4 teaspoon Kosher salt
1 teaspoon baking soda
generous 1/4 teaspoon baking powder
1/2 cup chocolate chips
1/2 cup dried fruit (chopped if large)
Preheat oven to 375 degrees Fahrenheit. Grease a 9-by-13 inch baking pan.
Mix flaxseed and water and set aside. Whisk dry ingredients in a large bowl. Whisk wet ingredients and flax mixture in a large measuring cup. Add wet to dry. Fold in chunks. Transfer to pan and smooth out.
Bake for 30 minutes or until the center is set and the edges start to pull away from the sides of the pan. Cool in the pan. Store in the refrigerator.
These are best eaten when completely cool because the chickpea flour in the Bob’s blend has a noticeable, sort of unpleasant taste when the brownies are warm.