To add to my variety of brownie recipes, I finally have the ultimate dietary restriction recipe for gluten free and vegan brownies. These brownies are dense, gooey and fudgey and so delicious!

This recipe makes around 12 brownies

 Ingredients:

3/4 Cup (150g) Granulated Sugar

1/2 Cup (100g) Light Brown Sugar, Packed

1/2 Cup (45g) Cocoa Powder

1 Cup (120g) Gluten Free All Purpose Flour (I used Bob’s Red Mill)

1/2 Tsp Xanthan Gum (only if your flour blend does not include it)

1/2 Tsp (2g) Baking Powder

1/2 (2g) Tsp Salt

¾ Cup (188g) Applesauce 

2 Tsp (8g) Vanilla Extract

2/3 Cup (160mL) Vegetable Oil

Directions:

1.     Preheat your oven to 350 Degrees F (180 C) and grease an 8x8 inch baking dish with cooking spray. Line the dish with parchment and grease the parchment as well. 

2.     In a large bowl, add the sugar, brown sugar, cocoa, flour, xanthan gum if using, baking powder, and salt and whisk until well combined. 

3.     In a separate bowl or large liquid measuring cup, add the oil, vanilla, and applesauce and mix together, then add to the dry mixture and mix with a silicone spatula until well combined. 

4.     Pour the batter into the prepared dish and bake for around 40 minutes or until the top surface of the brownies appears to be set in place. 

5.     Allow to cool for 15 minutes at room temperature then chill in the refrigerator for 30 minutes. This helps the brownies set up and get a fudge texture. After they have chilled, cut into squares and enjoy.