Vegan and Gluten Free Brownies

I always have a batch of these brownies on the go, they are a staple of my cheat foods. Its nice to have chocolate sometimes, especially when most puddings are off the menu!

They are just so easy to mix and chuck in the oven. Don’t worry about being too fastidious about the sieving (or do it at all if you’re only cooking for one), they’ll still go down a treat.

Remember to let the brownies cool for at least 10 mins in the tin, and 10 mins out before cutting, otherwise it will just fall apart.

The shorter the cooking time the gooier the brownies; if I’m having guests that can digest dairy products, I like to do them on the gooey-er side and serve with ice cream, akin to a cookie dough plate.

Ingredients

  • 250 g gluten free flour

  • 350 g demerara sugar

  • 65 g of goof plain cocoa powder

  • 1 teaspoon baking powder

  • 1 teaspoon of vanilla extract

  • 1 teaspoon salt

  • 250 ml water

  • 250 ml vegetable oil

Directions

  • Preheat the oven to 180 C (gas mark 4)

  • In a large bowl (the bigger the better), sieve the flour and cocoa powder.

  • Add sugar, baking powder, and salt, then combine until you have an even dry mix. It should be a light brown, with no lumps!

  • Pour in the water, oil, and vanilla extract, then mix until fully combined.

  • Pour out mixture (it will be gritty; don’t worry), into a lined baking tin. The tin should be small enough that the brownies come 15 cm up the sides.

  • Bake for 25 to 30 minutes, but do check after 25 in case. Take the brownies out the oven early if you want a gooey centre.