Vegan Gluten-free Chocolate Brownies
These vegan gluten-free brownies will surely not disappoint. How do you like your chocolate brownies? We like them fudgy, chocolatey and moist. You need only one bowl and ONLY NINE wholesome ingredients to make these rich, eggless, chocolate brownies. Are you ready?
Servings 6 cupcakes
Double the recipe if you have a 12-cup muffin pan or plant to bake it in a 8x8 square pan!
Take a mixing bowl and add first the dry ingredients (oat flour, cocoa powder, coconut sugar, baking soda, and ground flax). Mix them well.
Now, add all wet ingredients (milk, apple cider vinegar, apple sauce, and peanut butter). Mix them well.
Pre-heat oven to 350 Fahrenheit (180 degrees Celcius).
Line a cupcake/muffin pan with cupcake liners.
I used an ice cream scooper to distribute the batter evenly in all cups by filling them up until the top.
Bake for 20-25 minutes. Cool them on a cooling rack before adding any decoration or topping.
FESTIVE CHOCOLATE BROWNIE CUPCAKES
I baked this brownie batter as cupcakes, topped them with coconut whipped cream, sprayed them with edible gold mist and sprinkled them with snowflake and pearl sprinkles. Tadaaaa!
My favorite toppings are
SQUARE PAN BROWNIES
Double up the recipe to make brownies in a traditional 8 x 8-inch square pan and slice them into squares for the original brownie look. Similarly to how I baked our Vegan Gluten-free Sweet Potato Brownies.
However, if I bake these vegan brownies in a square pan, I love to add a layer of
Serving: 1cupcake | Calories: 149.3kcal | Carbohydrates: 24.7g | Protein: 4.9g | Fat: 4.9g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 1.7g | Sodium: 20.5mg | Potassium: 173.3mg | Fiber: 3.5g | Sugar: 11.3g | Vitamin A: 55.5IU | Calcium: 103.2mg | Iron: 1.5mg