Gluten-Free Brownies

Rich chocolate chip brownies and they’re gluten free! Bake your way into the heart of your celiac friends this holiday season or score some ‘brownie’ points at work, with this recipe you can’t go wrong.

Ingredients

• 1 ½ cups + 2 tbsp unsweetened soy milk

• 1 ½ tbsp lemon juice

• 1 ½ cups + 2 tbsp coconut oil, melted

• ½ tbsp vanilla extract

• 3 ¼ cups gluten free flour blend (i.e. Bob’s Red Mill)

• 1 ½ cups + 2 tbsp cocoa powder, sifted 

• 3 ¼ cups cane sugar 

• ¾ tbsp baking powder

• ¼ tbsp salt

• 1 ½ cups + 2 tbsp chocolate chips

Directions

1. In a large bowl, combine the unsweetened soy milk, lemon juice, coconut oil and vanilla extract. Whisk together thoroughly and let sit for 3-5 minutes. 

2. In a separate bowl, combine all of the dry ingredients and mix well. 

3. Add the dry ingredients into the wet and mix thoroughly until combined.

4. Pour the batter into a 9x13” parchment lined baking tin (or grease the tin well with vegan margarine or vegetable oil).

5. Bake the brownies at 350 for 40-45 minutes.

6. Let the brownies cool completely until fully set. 

7. Remove the brownies from the tins and cut into desired sizes. Brownies can be stored in the freezer for up to 3 months.

Yield: 1 batch of 12 squares

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Prepared by Olivia Cruickshank, Executive Chef & Co-owner of Pure Kitchen