We had a family wedding this weekend, which meant lots of family from out of town. With all of these people, it meant different dietary requirements, which put me on the search for a good dessert that was both vegan, and gluten free. I happened to see a recipe on Instagram for vegan brownies and used that along with the Cup4Cup gluten free flour to bake the most moist, chocolatey brownies. Even those that aren’t gluten free or vegan enjoyed these. This recipe is adapted from this Rosanna Pansino recipe.

Ingredients

1 cup (8 oz) vegetable oil

1 cup (8 oz) maple syrup

1/2 cup (4 oz) almond milk

1 tablespoon vanilla extract

2 cups (240 g) gluten free flour, I use Cup4Cup brand

1 cup (100 g) cocoa powder

1 1/2 cups (10 oz) granulated sugar

2 tablespoons gluten free baking powder, I use Clabber Girl Gluten Free Baking Powder

1/2 teaspoon salt

1 cup Enjoy Life semi-sweet mini chocolate chips or any other vegan chocolate chips

Steps

1. Preheat oven to 350° and line a 9×13 pan with parchment paper. I greased it with coconut oil as well
2. Mix all wet ingredients together in a large bowl
3. Whisk together the flour, sugar, cocoa powder, baking powder and salt in another bowl
4. Whisk the dry ingredients in to the wet ingredients about 1/3 at a time, until all dry ingredients are combined.
5. Fold in the chocolate chips
6. Spread into the prepared pan and bake at 350° for 30-35 minutes