Gluten Free Protein Brownies
These gluten free protein brownies are everything you've ever wanted in a fudgy, chewy chocolate brownie, but they're gluten free and made with plant-based protein -- that's a lot to love!
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Servings: 16 -20 brownies
Ingredients
- 2 ounces unsweetened chocolate non-dairy = two 100% cacao baking squares -- Ghirardelli or Baker's Unsweetened
- 1/2 cup chocolate chips dairy or nondairy, e.g. Enjoy Life®
- 8 Tbs. butter or non-dairy alternative Earth Balance® Buttery Sticks
- 3/4 cup granulated cane sugar
- 1/4 cup brown sugar or coconut palm sugar lightly packed
- 2 tsp. pure vanilla extract
- 2 large eggs or egg substitute of choice see Vegan Egg Substitutions Post for suggested substitutions
- 1/4 cup OWYN Cold Brew or may use brewed black coffee or chocolate milk
- 2/3 cup 90 grams gfJules™ All Purpose Gluten Free Flour
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350ºF (static).
- Arrange a sheet of parchment paper or aluminum foil in an 8 x 8-inch baking pan, pressing to cover the bottom and up the sides. If using aluminum foil, lightly spray with cooking oil. This step will make it easier to remove the brownies from the pan by pulling up on the paper or foil and leaving behind a clean pan.
- Prepare a double boiler or a medium-size pan filled with 1 inch of water, with a slightly smaller pan sitting on top of the pan with water. Boil the water in the bottom pan, then cut the flame back to low-medium and add the chocolates and butter to the top pan over the simmering water. Stir and remove from heat when melted.
- Add sugars and stir while the mixture is hot.
- Add vanilla, eggs and OWYN or coffee, stirring to integrate.
- Whisk in gfJules Flour and salt, continuing to stir until all lumps are smooth.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick or cake tester inserted in center comes out with only a few wet crumbs (not totally clean, or they’ll be overcooked!).
- (As a rule, brownies are much better on the un-done side, as opposed to the overdone side.)
- Cool brownies in the pan on a wire rack for 5 minutes. Lift the brownies from the pan by pulling up on the paper or foil.
- Completely cool brownies on a wire rack. Cut into squares with a clean plastic knife or pizza cutter and serve.
- Yield: approximately 16–20 brownies, depending on size cut.
Notes
A plastic knife or pizza cutter are the best ways to cut brownies neatly!
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.