This weekend it was my niece, Maddy’s, birthday party. It was a great opportunity to take down a batch of awesomely delicious gluten free brownies for my gluten free niece and sister to sample.
I have been searching for a good, simple, vegan gluten-free brownie. It is not that I have vegan gluten free friends and family to cook for. Rather, I love my chocolate baking so much that it matters that I have a good recipe on hand for all occasions. These brownies are exactly what I had in mind. Dark, dense, fudgy, decadent and yet using flours many of us have in our cupboards (rice and corn flours) and replacing eggs with pumpkin. There is even a nut-free option. How much better could it get!
I first made them a few weeks back when my mum gave me some pumpkin and loved them so much that they didn’t last long. I took some to my friend, Cheryl’s, place when I went for lunch. They are rich enough that a tiny square is all you need, although you might find yourself wanting more because they are so good. Even the mixture tastes so good that there is no concern about them being undercooked. The first time I baked them 20 minutes and the second time I baked them 40 minutes (to get a little more chewy crispness on the top). Both times they tasted excellent.
A few notes on the ingredients. The recipe had been posted by Hannah and Sarah. Hannah had used pumpkin but Sarah had used banana. I find mashed pumpkin easier to come by in my kitchen than banana but would like to try the latter too. The first time I used regular cocoa and the second I used dutch cocoa. It was far darker and richer the second time around, so I would be happy enough with regular cocoa in future. The nuts are optional and good with or without. The second time I left them out because I was taking them to a kid’s party. I also substituted cornflour (or cornstarch) for potato starch which worked fine.
There was a fine spread at the party (you can see some of it in the photo) and we were all spoilt for choice. My gluten free sister and niece liked the brownie but found it very rich. I still find it very moreish and was happy to take a few leftover pieces home. Actually took quite a swag of goodies home but Sylvia beckons so I will write about that later when I tell you about the birthday cake!
Awesomely Delicious GF Brownies
(Adapted from What Smells So Good and Bitter Sweet)
⅔ cup cocoa powder
⅓ cup corn flour (also known as cornstarch)
⅓ cup white rice flour
½ teaspoon salt (optional)
⅓ cup granulated sugar
⅓ cup canola oil
⅓ cup brown sugar, packed
½ cup mashed pumpkin (or 1 large banana)
1 tsp ground wattleseed or coffee
1 tsp vanilla
¼ cup chopped peanuts or other nuts
⅓ cup choc chips or chopped chocolate
Grease and line a 15 x 15 cm square cake tin (this is what I have but it was a slightly bigger tin in the original recipe). Preheat oven to 180 C.
Combine the pumpkin, oil, brown sugar oil and vanilla (if using) in a small bowl with a fork. Mix remaining ingredients into a mixing bowl and add the pumpkin mixture. Stir to combine.
Spoon into prepared tin and smooth top with the back of a spoon. Bake for 20-40 minutes, depending if you want it more fudgy (20 min) or crumbly (40 min). It should be a little cooked and crispy on top but I didn’t bother with a skewer as it is ok if fudgy inside. Cool in the tin.
On the stereo:
Electro playlist: various artists