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Brownies végétaliens sans gluten

Brownies végétaliens sans gluten




16 carrés


30 minutes

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  • 2 tablespoons Ground Flaxseed
  • 4 tablespoons Warm Water
  • 1-½ cups Gluten-Free Flour Mix
  • 1 c. à thé de poudre à pâte Fleischmann's®
  • ½ c. à thé de sel
  • 2/3 cup Vegan/Dark Chocolate chopped (over 70% cocoa, with no milk ingredients)
  • 3 teaspoons Instant Coffee
  • ½ cup Boiling Water
  • ½ cup Cocoa Powder
  • ½ cup Brown Sugar
  • ½ cup white sugar
  • 1/3 tasse d'huile végétale Mazola®
  • ¼ cup Vegan/Dark chocolate chips


  • 8” square baking pan



  1. Prepare “flax egg” by mixing 2 tbsp of ground flax seed with 4 tbsp of warm water. Leave to one side so it activates and thickens.
  2. Preheat oven to 350°F. Grease and line an 8” square baking pan with parchment paper.
  3. Sift gluten-free flour, baking powder and salt into a bowl.
  4. Chop your dark chocolate finely and place into a separate large bowl, add the cocoa powder and instant coffee. Pour boiling water over and stir well until chocolate is melted. Add the vegetable oil, white and brown sugars and flax “eggs”. Mix gently until combined.
  5. Gradually add the flour into the chocolate batter, mixing together gently. Transfer batter to prepared pan spreading out evenly, sprinkle chocolate chips on top. Bake in preheated oven for 40 minutes or until center is set.
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