I love brownies. So so much.
I have spent several months on this recipe – wanting a vegan and gluten free brownie that was chewy and chocolatey, sweet and gooey and oh so rich and… chocolatey.
Even better? All in one pot. Well, you can mix the dry flours in another bowl, or you can save that bowl and do like my mom taught me – pour the flour over the wet ingredients, then add the smaller amounts of dry ingredients over the flour, and mix them into the flour before folding into wet mixture. Easy peasy.
…and these? oh so amazing.
very best brownie recipe
dairy, egg, soy and gluten free, vegan
makes 9×9 pan brownies
12 dates, pitted and chopped
1 cup water
9 ounces* dark chocolate, chopped and divided
1/3 cup coconut oil
1/2 cup agave
1/2 cup cocoa
1/2 cup sweet rice flour
2/3 cup gluten free all purpose flour
1 teaspoon baking powder
1/4 teaspoon xanthan gum
pinch sea salt
*equals 1 heaping cup chocolate chips
In saucepan over medium low heat, combine dates and water. Stir continually, watching heat, until mixture becomes paste. Add 6 ounces chocolate (or 3/4 cup chips) and coconut oil, continue stirring until melted into date paste. Remove from heat. Stir in agave and cocoa until combined.
Combine flours, baking powder, xanthan gum and salt – whisking together before folding into chocolate date mixture. Stir in remaining 3 ounces chocolate (or 1/4 cup chips), spread into prepared (grease / parchment) 9×9 inch baking dish.
Bake at 350 for 18 minutes.
Chocolatey. It is a word.
moonsword says
October 13, 2012 at 12:10 amyeeeep! truly scrumpdillyicious! Dates and chocolate belong together, from this point onward forever and ever. 🙂
May I ask what kind of chocolate you use? Thanks so much for the recipe…cheers!
spabettie says
October 13, 2012 at 5:49 pmany dark chocolate, really. sometimes it’s baking chocolate, sometimes a bar if I am using a small amount.
BobbiJo Charloux says
October 11, 2012 at 8:00 pmCouple of questions since I’m new to baking with these ingredients; These look so good but I can’t do coconut oil, will it work just as well with olive oil? Secondly, I’ve used rice flour but is sweet rice flour something totally different? Thanks.
spabettie says
October 11, 2012 at 9:10 pmhi BobbiJo! I don’t use olive oil much in baking, so that I’m not sure of. A canola oil perhaps? Unless you’ve had success using olive oil before, and I’d love to hear if it works here. If you have rice flour that will work, it is the same fine consistency. Enjoy!
BobbiJo Charloux says
October 12, 2012 at 11:03 amThank you. I try to avoid Canola where I thought that was one of the bad oils, I switched over to coconut and olive oil but then started reacting to coconut (I was so bummed!)…I’ll experiment and let you know. Thanks for the advice!
spabettie says
October 12, 2012 at 11:36 amI actually meant to say safflower oil! I started using safflower oil more this summer and love it!
Judith Ann Mcdermott says
October 9, 2012 at 8:55 amgood post, added you to my RSS reader.
RavieNomNoms says
October 8, 2012 at 1:07 pmWhat a lovely recipe! I am going to try these!
spabettie says
October 8, 2012 at 9:52 pmyay, enjoy!
Liz (Little Bitty Bakes) says
October 7, 2012 at 5:45 pmMmm, everyone needs a great brownie recipe in their arsenal… glad you found yours! They look so darn dense and fudgy.
spabettie says
October 8, 2012 at 9:55 amthey are! 🙂
Char @ www.charskitchen.ca says
October 6, 2012 at 10:22 pmSounds like you made my kinda brownie! I agree- they have to be fudgy, chewy, gooey, dense…they have to be, to be considered the perfect brownie. I can’t wait to make these!
Geanna says
October 6, 2012 at 1:58 pmI reeeally look forward to trying these – yum!
Stephanie says
October 5, 2012 at 7:57 pmI’m so glad these are vegan and gluten free. I have a friend whose kids are deathly allergic to many things and this will be the perfect recipe for them. Thanks so much!!