Vegan GF Brownies (two ways!)

I love brownies.  It took me a long time to find vegan brownie recipes that I liked.  The first of these recipes is a paleo brownie recipe passed on to me by my friend Erika.  The second recipe showed up in my inbox a few weeks ago.  It is a black bean brownie recipe.  I have tried other black bean brownie recipes in the past and they were sub par.  This one is delish!!  Enjoy

Dense & Fudgey Chocolate Brownies

from http://www.tessadomesticdiva.com

Ingredients:

 

2 ounces unsweetened chocolate

¼ cup coconut milk ( used full fat and So Delicious with no major difference)

3 tablespoons coconut oil

½ cup honey (or maple syrup)

½ cup pumpkin puree

¼ teaspoon sea salt

¼ teaspoon baking soda

¼ cup unsweetened cocoa powder

¼ cup coconut flour (I use GF flour blend here)

¼ cup tapioca or arrowroot flour (or cornstarch)

Instructions

1. In a liquid measuring cup or double boiler, melt the unsweetened chocolate, coconut milk, and coconut oil over medium heat. Heat just enough to melt the chocolate, and remove the heat.
2. Mix in the honey, pumpkin, salt, and baking soda.
3. Mix in sifted cocoa powder,sifted coconut flour, and tapicoa flour.
4. Pour into a prepared 8 x 8 pan.
5. Bake in a preheated 350 degree oven for 20-25 minutes when a knife inserted in the middle comes out clean.
6. Cool completely and cut!

 

 

 

 

 

Vegan Gluten Free Peanut Butter Swirl Brownies

 

I skipped the PB swirl and they were still delish.  My photo didn't come out, so check out the photos on the original post.  They are better than my photos anyway.

http://minimalistbaker.com/vegan-gluten-free-peanut-butter-swirl-brownies/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+MinimalistBaker+%28Minimalist+Baker%29

 

from http://minimalistbaker.com

 

Ingredients:

 

1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained

2 flax eggs (2 Tbsp flaxseed meal + 5 T water)

3 Tbsp coconut oil, melted (or sub other oil of choice)

3/4 cup cocoa powder (the higher quality the better)

1/4 tsp sea salt

1 tsp pure vanilla extract

1/4 cup maple syrup or agave (or sub honey if not vegan)

1/4 cup + 2 tsp raw sugar, ground to fine texture (or sub granulated)

1 1/2 tsp baking powder

1 tsp baking soda

1/2 cup salted natural peanut butter (smooth or creamy)

2 Tbsp powdered sugar

1/3 cup dairy-free semisweet chocolate chips + more for topping

 

Instructions:

1. Preheat oven to 350 degrees.
2. Lightly grease an 8×8 baking pan or a 12-slot standard size muffin pan (not mini).
3. Prepare flax eggs by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
4. Add remaining ingredients through baking soda and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
5. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny. Add almost all of the chocolate chips and stir.
6. Evenly distribute the batter into the 8×8 or muffin tins and smooth the tops with a spoon or your finger.
7. Measure out peanut butter in a mixing cup and add in powdered sugar – mix to combine.
8. To the brownie pan, add dots of the peanut butter powdered sugar mixture and swirl with a toothpick or knife. Sprinkle top with a few more chocolate chips or shaved chocolate.
9. Bake for 20-26 minutes if using muffin tins, or 35-45 minutes if using an 8×8 dish. You want the top dry and the edges to start to pull away from the sides. It shouldn’t be jiggly when shaken.
10. Remove from oven and let cool for 30 minutes in the pan before serving. They will be tender, so remove gently with a spatula or fork. If they’re too tender, let set in the freezer to stiffen so they’re easier to lift out. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.
11. Store in an airtight container for up to a few days. Refrigerate to keep longer.