Vegan and Gluten-Free Small Batch Brownies
These Vegan and Gluten-Free Small Batch Brownies are sure to be your new favourite, with a delightfully chewy texture, rich chocolate flavour, all while being crazy easy to make. The default is for a small batch amount. but trust me they are rich so you'll want to serve them in small squares.
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Servings: 8
Equipment
- Baking pan (for the small batch, I recommend a Pyrex rectangular glass dish 22cm x 17cm | approx 8.5 x 6.5 inches)
- Baking paper
- Mixing bowl
- Kettle
- Whisk
- Digital scales
- Measuring spoons
- silicon spatula
- Small saucepan and heatproof glass jar (for double boiler) OR heatproof jug and microwave
Ingredients
- 100 grams 90% dark chocolate
- 170 grams water (freshly boiled)
- 30 grams cacao powder or Dutch processed cocoa powder
- ¾ teaspoon cooking salt
- 60 grams olive oil (or melted coconut oil or melted ghee)
- 180 grams soft brown sugar
- 170 grams sweet rice flour (also called glutinous rice flour or mochiko)
- 2 teaspoons gluten free baking powder
- 26 grams hot water
Instructions
- Preheat the oven to 170C/350F (or 150C fan forced).
- Roughly break the chocolate in to pieces, add to a heatproof jug (or bowl) and then slowly melt either on a low heat in the microwave for 5 minutes (stir every so often) or over a double boiler set up on the stove.
- While the chocolate is melting, add the cacao powder to a mixing bowl with the salt and boil the water. Pour the boiling water over and whisk. Let sit for 5 or so minutes.
- Add the oil to the melted chocolate and then add this mixture to the cacao powder and water. Mix well and let it sit for 5 minutes.
- Prepare your baking pan with baking/parchment paper.
- Once the 5 minutes is up, add the brown sugar and mix well.
- Next, add the sweet rice flour and the baking powder and mix well until no flour is visible and there are no lumps. It will be a thick batter.
- Lastly, add the room temperature water and mix in very well. Pour the batter in to your prepared baking pan and smooth the top with a spatula.
- Put the dish in the oven on the middle rack. If using glass, bake for 25-30 minutes (cover with foil and turn at the halfway mark) or 20-25 minutes if using a metal pan (cover with foil and turn at the halfway mark). The lower amount of time will give you a fudgier centre and the higher cook time gives a larger chewy edge.
- Remove from the oven and cool on a rack. Allow to cool completely before cutting - otherwise they may break. You can also speed things up by putting them in the fridge for a while to cool down.
- Store in the fridge for up to a week or in the freezer for up to 2 months. Defrost at room temperature. I prefer to eat these straight from the fridge (chewier) or at room temperature. You can heat them on a low power in the microwave for 10-15 seconds if preferred.
Notes
Medium batch (serves 12)
Use a square baking dish (20cm x 20cm | 8 x 8 inches) and bake for an extra 5 minutes. Remember to cover with foil and turn at the halfway mark.
- 45g Cacao powder or Dutch processed cocoa powder
- 1 ¼ teaspoon cooking salt
- 255g water, freshly boiled
- 150g 90% dark chocolate
- 90g Olive oil (could try using a bit less eg. 40g)
- 260g Brown sugar
- 255g Sweet rice flour (glutinous rice flour)
- 3 tsp Gluten free baking powder
- 40g water, at room temperature