Allergy Mums / Support for families with allergies

publication date: Sep 19, 2014

Gluten Free, Vegan Brownies

Gluten Free, Vegan Brownie


I love brownies. Soft, chocolately and comforting. I don't put nuts in but feel free to if you are so inclined. Ditto for raisons as I don't think brownies need anything extra.  These are easy to make, soft and deeply chocolatey (is that a word? If not, it ought to be).  Try not to get into an undignifed tussle with the kids over these! Yes they are gluten free and vegan. So safe for those with wheat, milk and egg allergy.

I've played around with brownie recipes for a while. I prefer fudgy soft brownies rather than cakey ones. These go soft in the middle, with a nice crust on the top. I popped Moo Free chocolate chips on top - they kinda melted more than I expected but the impact is nice.  

Make sure you let them cool in the pan before slicing. Gluten free stuff can be crumbly so the cooling process is important.


8 oz dark chocolate

1/2 cup Pure dairy free margarine

1 cup lightly packed light brown sugar

1/2 tsp salt

1tsp vanilla

1tsp chocolate essence (leave this out if you can't get it - I think it adds depth)

1/2 tsp baking soda

1/4 cup non dairy milk

1/2 cup Doves Farm Self Rising Gluten Free Flour

1/4 cup tapioca

1/4 cup Sorghum Flour

1/2 tsp Xantham Gum

2 tbs golden syrup

1 bag (1/4 cup) Moo Free chocolate chips



Preheat oven to 170°C, 350°F. Generously grease a 9 inch square cake tin.

Gently melt the chocolate and margarine together on the stove top. Don't wander off - stand over it and stir. Once melted put to one side.

Mix together - flours, sugar, salt, Xanthan Gum and soda. 

Mix in chocolate mixture.

Add vanilla, chocolate essence, and milk.

Mix until you've a glossy, thick batter. It doesn't take long but do make sure everything is combined nicely.

Pour into the tin, and smooth the top. Sprinkle with 1/4 cup Moo Free chocolate chips.

Bake for 22-25 minutes. Keep an eye on it as gluten free stuff can dry out. You want nice moist brownies.

Cool in the tin, on a wire rack for 20 minutes once out of the oven.

Cut and enjoy!

If you want a slightly less rich brownie (gasp) cut down the dark chocolate to 6 oz.

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