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Nutrition Facts
Serving Size 1 (91g) Recipe makes 12 servings The following items or measurements are not included below: vegan butter
Calories 274
Calories from Fat 46		(16%)
Amount Per Serving		%DV
	Total Fat 5.2g	7%
	Saturated Fat 3.0g	14%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 219mg		9%
Potassium 209mg		5%
Total Carbohydrate 59.5g		19%
	Dietary Fiber 3.0g	12%
	Sugars 42.1g
Protein 2.6g		5%
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Vegan, Wheat-Free Brownies

Recipe #207639 | 55 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Lanie J
Jan 26, 2007

Trust me - they taste better than they sound! I like these because they don't turn out like cake the way many vegan brownie recipes do. Be sure to read the ingredients on the semi-sweet chocolate chips to avoid milk fat if you want to keep them vegan.

SERVES 12 -18 , 1 9"x13" pan (change servings and units)

Ingredients

1 1/4 cups sweet rice flour
1 cup brown sugar
1 cup white sugar
1 cup water
1/2 cup vegan butter, melted plus
vegan butter, for greasing pans
1 cup semi-sweet chocolate chips
3/4 cup cocoa powder
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder

Directions

1
Preheat oven to 350.
2
Heat 1 cup water and 1/4 cup sweet rice flour in a saucepan until it forms a paste. Set aside to cool.
3
Mix remaining cup of Sweet Rice Flour, baking powder, cocoa powder and salt.
4
Stir in vanilla and melted vegan butter.
5
Stir in sugar and Flour/water paste, then chocolate chips.
6
Pour into greased 9"x13" pan and bake approx 45min*.
7
My oven is from the 1940's so it's always an adventure when it comes to baking times.

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Featured Reviews for This Recipe

From: Chef #692592

On May 3, 2009

0 people found this review helpful

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From: Darkoshi

On Nov 11, 2008

Turned out wonderful - chewy and chocolaty and yummy! Next time, I'll remove them from the pan before refrigerating them to keep them from sticking to the pan.

0 people found this review helpful

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From: Michael Graham

On Apr 19, 2007

Thank you!! I was searching everywhere for a Vegan, gluten free recipe and these were most excellent! Very chewy, moist, sweet and chocolatey. I like these better than my previous favourite brownies (the ones made with 4 eggs and 2 sticks of butter). Plus these are sooo much easier to make. I wanted to maximize the chocolate content, so instead of 1 cup of semi-sweet chocolate chips, I used two 100g bars of bittersweet chocolate (Green & Black's 70% cocoa), coarsely chopped. This made slightly more than a cup, and gave the whole recipe a slightly higher cocoa content. I also used 2 teaspoons of vanilla. Mmmmm vanilla. I used a 13" x 9" pan and baked for 45 minutes at about 360 degrees (according to my oven thermometer).

3 people found this review helpful

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From: Chef #689703

On Dec 16, 2007

Excellent! My only change was that I added a little rice milk and a little extra water to the batter - mine was too dry to mix properly. (It may have been because I used raw (white) sugar.) I took these to a function and they were devoured! No one knew they were vegan/wheat free because they taste just like the real thing. One suggestion, for those who don't like a strong chocolate taste, replace the semi-sweet chips with milk chocolate. For me though, these were perfection!

1 person found this review helpful

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