gluten free vegan berries and cream brownies
RECIPE TYPE: desserts
SERVES: 12-16
  • 1 cup Sarah's gluten free flour blend
  • 3 tablespoons Bob's Red Mill almond flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/3 cup non-hydrogenated shortening {such as Nutiva}
  • 1/4 cup dairy free chocolate chips
  • 1/2 cup good quality cocoa powder
  • 3/4 cup, plus 2 tablespoons cane sugar
  • 1/2 cup warm water
  • 1/4 cup pure maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 1 container So Delicious Dairy Free Cocowhip whipped topping
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups fresh raspberries
  1. Preheat oven to 325 degrees. Line 9x13-inch baking pan with parchment paper or spray with nonstick cooking spray.
  2. Sift together flour blend, almond flour, baking powder and salt. Set aside.
  3. Melt together chocolate chips and shortening. Pour into large mixing bowl, along with cocoa powder. Stir until combined.
  4. Add sugar, warm water, maple syrup and vanilla to chocolate mixture. Mix well. Add flour mixture and stir until batter is smooth.
  5. Spread brownie batter into prepared baking pan. Bake 24-26 minutes or until crisp along edges and center is set.
  6. Cool brownies in pan on cooling rack. Place in refrigerator to completely chill.
  7. Frost brownies with Cocowhip. Top with alternate rows of blueberries and raspberries. Slice and serve.
  8. Store brownies in refrigerator.
*For almond allergy, you can replace the almond flour with 2 additional tablespoons of the gluten free flour blend.
Recipe by Sarah Bakes Gluten Free at