Friday, May 2, 2014

Gluten-Free & Vegan Chocolate-PB Brownies


Gluten-Free & Vegan Chocolate-PB Brownies
What do we think when someone says...Chocolate, Fudgey, Decadent, and Yummy? I don't know about anyone else but my mind goes straight to brownies. Brownies are definitely one of the most decadent desserts out there and it always curbs any craving for chocolate. This recipe shows you how to make not only a brownie but a perfectly chocolaty, moist, and for a choco-PB-holic, perfect brownie. Oh and did I mention they are gluten-free and vegan...yeah, I know impossible right? Not even close, this is a fool proof easy recipe that you will want to make again and again. These brownies are completely craveable, cut into 9 bars/slices or smaller bite size pieces for on the go nibbles. With the perfect combo of chocolate and peanut butter, you will think you died and went to dessert heaven. Serve them with a big glass of vegan milk and watch your chocolate-PB craving disappear. Enjoy!

Gluten-Free & Vegan Chocolate-PB Brownies

Ingredients

Brownies
-1 cup gluten-free all purpose flour 
-1/2 cup unsweetened cocoa powder
-1/4 cup vegan Chocolate Chips
-1/2 teaspoon baking powder
-1/2 cup sugar 
-1/2 teaspoon salt
-1/2 cup organic firm (or extra firm) gluten-free tofu
-1/2 cup applesauce
-1/3 cup + 1 Tablespoon oil (of your choice)
-1/4 cup vegan milk
-2 teaspoon pure vanilla extract


Vegan Peanut Butter Frosting
-1/2 cup vegan butter or shortening
-1 1/3 to 2 cups powdered sugar (depending on PB Brand/texture)
-1 Tablespoon vanilla extract
-1 cup smooth peanut butter
-Pinch Salt

*Topped with vegan chocolate chips (optional) 

Directions

Heat Oven to 325 Degrees

Brownies
Combine all your brownie ingredients (except the flour) in a food processor or blender and blend until smooth. Pour in flour and on a low or dough speed until combined together. The mixture will be thick and very fudgey.

Brownie Batter

Once the mixture is combined, fold in vegan chocolate chips.

Vegan Chocolate Chips Added

Once you have the brownie batter, pour into 8×8 baking pan or a cake pan that has been greased well and dusted with the gluten-free flour (or none stick cooking spray) and cook for 25 to 30 minutes. The brownie will be firm, smell chocolaty (not burnt), and bounce back when pressed.


Greased & Floured Baking Pan
Ready to Bake Brownies

Once the brownies are done, let them cool in pan until ready to handle.


Baked Brownies

Vegan Peanut Butter Frosting

In the stand mixer fitted with a whisk attachment, beat the vegan butter or shortening and vanilla on medium-high speed until fluffy, about 2 minutes, stopping to scrape down the sides of the bowl. Turn the mixer to low (stir setting), add the sugar and salt, mix until incorporated. Increase the speed to medium high and beat  and add in the Peanut Butter until fluffy, about 2 minutes, stopping to scrape down the sides of the bowl.




With the mixer on low, gradually mix in the powdered sugar. Beat on low until incorporated, then beat on medium high until the frosting is airy and thoroughly mixed, about 1 to 2 minute, stopping to scrape down the sides of the bowl



Assembly

When the brownies are ready to handle, frost the top of the brownie with the homemade vegan frosting. Let the brownies rest until the frosting has hardened slightly.  

When they are ready to cut, cut into 9 brownie bars/slices or smaller brownie squares. Store them in an airtight container or place in the fridge. Serve with milk and enjoy!

Ready to cut Brownies

-Amy