Fudgy chocolate brownies – vegan and gluten free 🙂
These brownies were inspired by a recipe on Caroline’s Cooking and I just had to give them a try… with a few tweaks of course! Isn’t it amazing how many brownie recipes you can have! This will be the third I have posted on this blog – and when I was asked the other day which one I preferred I really didn’t know the answer! Anyway, these are great for the long weekend ahead, especially if you have vegan and free-from friends you need to cater for! I’ve paired mine with some deliciousvegan ice-cream. I’m sharing with Deborah at the Plant Based Potluck Party 🙂
Mix the chia seeds with water, stir well and leave to thicken.
Squish the dates together with the oil until they resemble a paste (this is easiest done by hand). Add the flours and mix well until you have a breadcrumb consistency.
Add cacao, salt, cinnamon and baking powder and combine until all ingredients are evenly distributed.
Stir through the sweet potato, with the maple syrup, vanilla and the chia mix (it should now be sufficiently thick).
Add the milk a tablespoon at a time, mixing well between each addition. The desired consistency should be smooth but not runny.
Pour into your prepared pan, shake to level the top and bake at Gas mark 4 (350f / 180c) for 25-30 minutes. The brownies should be pulling away from the sides when cooked. You can try a skewer test but as the brownies are fudgy this might not give the best judgement!
Allow to cool in the tin for 5-10 minutes before cutting into brownie size chunks!
Serve & Store
Serve on their own with a hot drink.
Add a scoop of ice-cream or chop up into bite-size chunks and stir through ice-cream!
Try warm with custard or cream.
Store in a cool dry place for up to a week (if they last that long)!