gluten free vegan berries and cream brownies
AUTHOR: Sarah Bakes Gluten Free
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
- Preheat oven to 325 degrees. Line 9x13-inch baking pan with parchment paper or spray with nonstick cooking spray.
- Sift together flour blend, almond flour, baking powder and salt. Set aside.
- Melt together chocolate chips and shortening. Pour into large mixing bowl, along with cocoa powder. Stir until combined.
- Add sugar, warm water, maple syrup and vanilla to chocolate mixture. Mix well. Add flour mixture and stir until batter is smooth.
- Spread brownie batter into prepared baking pan. Bake 24-26 minutes or until crisp along edges and center is set.
- Cool brownies in pan on cooling rack. Place in refrigerator to completely chill.
- Frost brownies with Cocowhip. Top with alternate rows of blueberries and raspberries. Slice and serve.
- 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 https://www.sarahbakesgfree.com/2016/07/gluten-free-vegan-berries-and-cream-brownies.html
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