Vegan Gluten Free Brownies Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 12, 2015
I am new to gluten-free baking I decided to jump into the game and this will be one of my "keeper" recipes. The consistency is perfect - just like most people are expecting from the traditional brownies. However, the cocoa flavor was a bit too strong for my husband's prefeeence; there is a slight bitter after taste. That can easily be remedied on the next batch. This was my first time substituting for eggs and I didn't have chia meal - but I knew from my reading that flax meal would work so that is what I used. and it worked great! Because my 8x8 pan was in use, I decided to make these into the mini-muffin tins and baked them at 350 for 15 minutes. I let them cool for just about 10 minutes then gently scooped them out with a soft plastic fork so as not to break them. (Hard to get out once they are totally cooked). Made about 3 dozen. The guys at work will devour them.
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Reviewed: Feb. 2, 2015
I love these! I'm allergic to eggs and wheat and hear are so yummy without the allergies! Thanks a million!
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Reviewed: Aug. 8, 2014
These brownies are amazing! I altered the recipe slightly with the following substitutions: 3tbsp vegan butter margarine -> 3tbsp virgin coconut oil, 1 cup sugar -> 1/2 cup evaporated cane juice, 3/4 cup cocoa powder -> 1/2 cup cacao powder + 1/4 cup cocoa powder, 1/2 cup agave nectar -> 1/2 cup rice malt syrup. I think the original recipe calls for too much sugar, considering agave is sweeter than cane sugar I highly recommend reducing the sugar to 1/2-3/4 cup. I drizzled chocolate melted with coconut oil over the top and it went all crispy! You can't tell this recipe is gluten free and when I was looking for a brownie recipe I wanted to use the two flours (almond and brown rice) in the recipe so it worked out perfectly! So pleased.
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