Vegan and Gluten-Free!
Brownies are one of those things that everyone has a different “The Best” recipe for. I’m adding this one to your list! Don’t worry about the fact that these are vegan or that they are gluten-free, you won’t remember either of those facts after you’ve tasted them. And while they are not the healthiest brownie recipe I’ve ever made, they are worth every single calorie. The original recipe (non-gluten-free version) is from a friend of mine in Columbus Ohio who went to culinary school and is a tremendous woman and supporter of local-matters.org. If you’re ever in the area, I highly suggest you check them out.
Servings: 25
Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients
1 1/2 C granulated sugar
1/2 C olive oil
2 C vegan all-purpose flour (I use Pamela’s baking blend)
1/4 C unsweetened cocoa powder
2 C zucchini, shredded and lightly drained of excess moisture
2 tsp vanilla
1 tsp salt
1 1/2 tsp baking soda
3/4 C vegan semi-sweet chocolate chips
Preparation
- Preheat oven to 350 F
- Coat 8″x8″ baking dish with cooking spray, set aside
- In bowl (of standing mixer fitted with paddle attachment if you have one), combine sugar, oil and flour until the mixture resembles wet sand.
- Turn the mixture to low and add cocoa, zucchini, vanilla, salt, and baking soda. Mix until well combined.
- Using a rubber spatula, stir in the chocolate chips (the batter will be very thick, not liquid-y like normal brownies)
- Pour batter into prepared baking pan and bake 45 minutes or until toothpick inserted in center comes out with moist clinging crumbs.
- Remove from oven and cool completely on wire rack.
- Cut into 25 square and serve
Nutrition Facts
Calories: 158
Fat (g): 6.5
Carbs (g): 26
Protein (g): 1
Cholesterol (mg): 0
Sodium (mg): 170
Potassium (mg): 53.5
Fiber(g): 1.5
Sugar (g): 16
Vitamin A (%): 0.5
Vitamin C (%): 2.5
Calcium (%): 0.2
Iron (%): 3
*Percent Daily Values based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.