gluten-free vegan brownies.
breezy is gluten-free;
i'm annoyingly vegan-
and we both love brownies.....
so we both win.
and a double win is rare so we'll enjoy one wherever it pops up.
y'wanna make a batch of super-fluffy, extra-chocolaty, chocolate-chippy,
almond-tinged, soft, rich, deep, fancy brownie magic?
here's the recipe:
preheat the oven to 375℉
in a medium-sized mixin' bowl, cream together:
1 stick (8 T) vegan butter;
1 cup brown sugar;
1 cup sugar;
1/2 tsp salt;
1/4 cup cocoa;
1/4 cup unsweetened medium-sized coconut flakes.
mash it all together, and stir in
1/2 cup unsweetened vanilla yogurt;
3 T tapioca flour;
1 cup bob's ap gf chick pea flour;
1 tsp baking soda;
2 tsp baking powder;
1 cup mama's almond blend flour;
1/2 cup bob's 1:1 gf flour;
1 cup mini dark chocolate chips;
1 cup coconut-almond blend non-dairy milk.
stir it up, make sure there are no lumps, and lay it out evenly
in a 9" x 11" greased rectangle pan,
and bake it for 25 minutes or until the center is fully-baked through.
use a tester, man.
they wanna stick to the cake cutter, neighbors.
you're gonna wanna be careful so you don't shred the edges.
these are freaking great.
like, really soft, airy, delicious dark chocolate cakey little joys.
and that's all i really need, sometimes.
i made them for the lovely lady,
because i like to do that stuff.
your favorite little old bakery boy is over here whippin' up
all the treats for the sweetest treat i ever did meet.
y'ever feel like you could break on the inside just inhaling
the good air that a person is surrounded by?
that's a thing.
i feel it around this magnificent mama bear,
and the best i've got to offer is a made-up recipe for wheatless cake.
i do what i can, but mostly, i spin around in circles.
i had such direction in my life-
i don't even know what i mean.
the brownies were good though;
never quiet, never soft.....