ALRIGHT AUSSIES(and anyone else who only has access to crappy GF flour blends)! Here’s one for YOU!!! Crackly on the top! Not too cakey, not too fudgey, and PACKED with chocolatey goodness! There are 4 important things that will make these brownies turn out the best they possibly can: the ‘crappy’ gluten-free flour blend, the electric beater, chocolate chips and coffee.
The crappy flour blend we have here is just standard GF flour that is available at Coles or Woolworths – it’s cheap and NOT good for cakes/breads (lol). The Orgran brand will probably work as well!
The ingredients of the flour I used (in order) are: Rice Flour, Maize Starch, Tapioca Starch, Dexrose, Thickeners 1442 and 415 (both are vegan thickeners). So if your flour is comprised of anything similar, I think it should work fine!
Regular plain all purpose flour will work also!!!!
THE ELECTRIC BEATER
I usually hate getting my electric beaters out (laziness – the cleaning…EURGH), but this a recipe worth pulling them out for!! TRULY. We are whisking some thiiiiiiic lumpy paste into SWEET SUBMISSION (pun intended). If you don’t have one…. well… LOOK, I’m not gonna lie, it’s not going to be as good. Get ready for an arm workout because you will need to WHIP and MIX it good.
THE CHOCOLATE CHIPS
You can leave them out if you really must, but be warned: it won’t be as delicious. The little pockets of melty chocolate explosions throughout this brownie really make it POP!
You won’t be able to taste it, but the instant coffee powder will really enhance the flavour of the chocolate. Don’t skip it!
Dang Good Vegan Brownies
Dang Good Vegan Brownies
- 2 cups plain gluten-free flour OR plain all purpose flour OR self-raising flour if you leave out the baking powder
- 1 tsp baking powder not soda!
- 1 cup water
- 3/4 cup brown sugar
- 3/4 cup caster sugar sub for white, granulated… or ‘berry’ sugar in Canada
- 3/4 cup cocoa powder
- 1 tsp instant coffee powder
- 1 tsp salt
- 1 tsp vanilla
- 1/2 tsp vegan butter
- 1/2 cup chocolate chips
- Preheat the oven to 180ºC.3/4 cup cocoa powder
SPLIT THE FLOUR
- The first step is to split your flour into 2 because they need to do different things! I put 1 cup in two separate bowls. Now we’re just going to turn this into self-raising flour. Simply add 1/2 tsp baking powder to each and mix well.
- Nowwe’re going to make what’s called a TANGZHONG. It’s a really simple method used in baking which actually makes bread stay softer for longer. It’s basically apaste of flour and water and I thought it would give good structure to this brownie. We actually use this method to bake for cinnamon rolls at my market stall, Mylk and Bun!
- Add 1cup of water to 1 cup of the flour you prepared, and mix well until there are no lumps. Transfer into a saucepan and heat on low-medium, stirring constantly. Don’t stop stirring! It should start getting nice and thick after a while and it’ll probably be lumpy. That’s okay! When it’s pasty but there’s still a little liquid left, take it off the heat and continue stirring vigorously until there’s no liquid left. You should be left with a thick sticky paste. Lumps are okay, don’t fret! Let cool slightly while you start the brownie mix.
- Into a large mixing bowl, place brown sugar, cocoa powder, caster sugar, vegan butter, salt, vanilla, and coffee. Using an electric beater, combine very well.
- Add all the tangzhong/flour-paste mix, and using your electric beater again, whisk on medium-speed until very well combined. It should kinda look like chocolate frosting!
- Fold in the remaining 1 cup of flour using a spatula or wooden spoon until there’s no more white flour visible.
- Then fold in the choc chips!
- Linea brownie pan (mine was 22x22cm) with some baking paper and scrape all the brownie mix into the pan. Use a spoon to spread out the mix evenly. Sprinkle with extra choc chips and/or some sea salt.
- Bake for 35-45 minutes. Use a wooden skewer to check if brownie is cooked all the way through (be mindful that you might just also be putting your skewer through melted choc-chips!) but if it comes out without brownie batter on it, it’s ready.
- Let cool for 15-20 mins in pan! Enjoy!