gluten free vegan chocolate frosted brownies
RECIPE TYPE: brownies
  • 1 cup, plus 3 tablespoons Sarah's gluten free flour blend
  • 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 teaspoon pure vanilla extract
chocolate frosting
  • 1/4 cup dairy free chocolate chips
  • 1/4 cup non-hydrogenated shortening
  • 1/4 cup cocoa powder
  • 2 1/2 cups powdered sugar
  • 4-5 tablespoons diary free coffee creamer or milk
  • 1/2 teaspoon pure vanilla extract
  • colorful sprinkles
  1. Preheat oven to 325 degrees. Line 9x13-inch* baking pan with parchment paper {for easy removal} or spray with nonstick cooking spray.
  2. Sift together flour blend, 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. To prepare chocolate frosting, add 1/4 cup chocolate morsels and shortening in medium microwave safe bowl. Microwave on low, 30 second intervals, until chocolate is melted.
  8. Add cocoa powder and mix until combined. Stir in powdered sugar and coffee creamer. Frosting will thicken as it sits.
  9. Frost chilled brownies with chocolate frosting. Top with sprinkles. Slice and serve.
*For a thicker brownie, bake in 9x9-inch baking pan and increase baking time by 8-10 minutes.
Recipe by Sarah Bakes Gluten Free at