Just take a good look at these brownies……

I mean…..wow! Right! They sure do look scrumptious! And believe me, they are!

To give you a bit of back story, a few weeks ago I posted about finding the most amazing vegan chocolate chip cookie recipe so my daughter with an egg allergy can have them. They were perfection and it was a big moment for us in this family. Next step: BROWNIES! As much as we all love a good CC cookie, this family is all about brownies. Even my sweet daughter claims them to be her favorite even before I found this recipe with the extremely sub-par, not even close to fudgy brownies I had given her.

You will see that my other article this week talks about using ratios to create your own arecipes for baking. I will tell you one thing: brownies are a real pain to try and create your own version! If you are trying to achieve fudginess without having egg, good luck! It is really difficult. I have tried my hand with about 4 different attempts to create them myself with very little luck. They haven’t been the rich, fudgy brownies of my egg-free2 dreams. Until now!

I just recently discovered a truly amazing blogger for food allergies and she has helped me out a ton in the baked goods department. That is what I have the hardest time with as an allergy mom. So if you know of anyone who is gluten-free, vegan, or has food allergies, you will have to tell them about the food blog allergyawesomeness.com. Most of her recipes are free from the top 8 allergens (peanuts, tree nuts, dairy, wheat, fish, eggs, soy, shellfish).

She had also tried hard to get a wonderful, perfect brownie. But she’s had a lot more than 4 attempts. She’s been at this for 3 years and has finally perfected it! So I will go ahead and let her do all the hard work and me and my family will reap the sweet reward. Oh if only I would have taken some pictures of the results of my attempts. You’ll see why this is so exciting to me! :)

The secret to get the fudginess without the egg is two things: flax egg and coconut oil. Flax egg is a mixture of ground flax seeds and water and when you combine them, it creates a gooey mixture that mimics eggs. And the coconuts help keep the moisture and denseness that you are going for.

Now, we are not a gluten-free family so I would like to try these with regular flour and see if they turn out even better, if that’s even possible.

Without further ado….here’s this little gem of a recipe I now hold near and dear to my heart!

The BEST Gluten-free Vegan Brownies (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)

A one bowl, easy recipe that produces THE BEST gluten-free vegan brownies I've ever had. Crisp edges and ultra fudgy, rich brownies on the inside. After searching and trying numerous recipes for three years, let me save you the same struggle. Just make these. These are free of: gluten, dairy, egg, soy, peanut & tree nuts. This is also top-8-free!

Serves: 9 large squares

Ingredients

• 1 and ½ cups gluten free flour

• 1 and ½ cups sugar

• 1 cup cocoa powder

• 1 and ½ tsp baking powder

• 1 tsp xanthan gum (omit if your gluten free flour has this in it)

• ½ tsp salt

• ⅔ cup coconut oil, melted

• 4 flax eggs (4 Tablespoons of ground flax mixed with 10 Tablespoons of warm water)

• 2 tsp vanilla extract

Instructions

1. Grease a square 8x8 pan. Preheat your oven to 350 degrees F.

2. In a small bowl, combine the flax eggs and warm water. Allow this to sit for a few minutes.

3. In a large mixing bowl, combine all of the dry ingredients: flour, sugar, cocoa, baking powder, xanthan and salt. Whisk until the cocoa is broken up and incorporated completely.

4. Pour in the wet ingredients: melted coconut oil, flax egg mixture and vanilla extract.

5. Stir until everything is mixed well. The dough will be thick and doughy. Use greased, or wet hands, to press into the greased pan.

6. Bake 15-20 minutes, until the edges and top are crisp. (Granted, I know many people have different degrees of done-ness they like of their brownies. As evidenced in my pictures, I prefer a little gooey.)

7. Cool, and then cut into squares. Keep leftovers covered and at room temperature.

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