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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These brownies are amazing! I altered the recipe slightly with the following...