Gluten-Free Vegan Brownies with Peanut Butter and Plenty of Chocolate
Tucked away on Dizengoff Street (in Tel Aviv) is a wonderful American-style bakery called Nola.
They serve a fantastic selection of sweet and savory American-style baked goods, with plenty of vegan options in the mix.
A few years ago, they offered a one-time, limited-run gluten-free vegan brownie, served with a scoop of vanilla ice cream and a generous drizzle of chocolate syrup.
Exactly what you want when the munchies hit. Even when you're cutting for muscle definition, there's room for a cheat meal. Right?
Let yourself enjoy a treat once a week. Life will look a whole lot better. I promise.
Now, back to the brownies.
A lot of time has passed since then, and I've tried, without success, to recreate those incredible gluten-free vegan brownies I had at Nola.
Then, to my delight, I received a shipment of great products from Bob's Red Mill. Among other things, they make an excellent gluten-free flour and an egg replacer that works beautifully in brownies and simple cakes.
This flour replaces wheat flour one-for-one. Unlike some other gluten-free blends, it has an ingredient list I really like: rice flour, tapioca, sorghum flour, and other good stuff.
In Israel, you can buy the flour online through their local website or at health food stores around the country.
The real standout is their egg replacer. It contains tapioca flour and psyllium seeds, which form a gel that helps hold the cake together. It's also available through their local website.
A Little About the Recipe
As I mentioned, I used Bob's Red Mill gluten-free flour for this recipe. If you're looking for a lower-carb flour and don't need it to be gluten-free, I'd recommend trying the lower-carb option from the same company.
For extra flavor and a little flair, I used a tablespoon of melted peanut butter. If you don't like peanut butter (I don't understand you!), you can swap in tahini sweetened with a little silan (date syrup), or use almond butter.
Nutrition Information from Noam Bechar (an Israeli clinical dietitian and fitness trainer):
One 27 g (0.95 oz) brownie, out of 20 pieces, contains:
143 calories
3 g protein
16 g carbohydrates
8 g fat (including 1 g saturated fat)
Gluten-Free Vegan Brownies
Ingredients
- 2 cups Bob's Red Mill gluten-free baking flour 300 g (10.6 oz)
- 2 tablespoons Bob's Red Mill gluten-free vegan egg replacer 30 g (1.1 oz)
- 1 cup coconut sugar 150 g (5.3 oz)
- 1/2 cup cocoa powder 40 g (1.4 oz)
- 1/2 cup neutral vegetable oil, such as canola or refined coconut oil 120 ml (1/2 cup)
- 3 cups soy milk or your favorite plant-based milk 720 ml (3 cups)
- 1 teaspoon salt Don't skip it—it adds a great flavor contrast.
- 2 tablespoons peanut butter 40 g (1.4 oz)
- 50 g (1.8 oz) dark chocolate chips
Instructions
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Preheat the oven to 180°C (350°F).
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In a large bowl, mix the flour, sugar, salt, and cocoa powder.
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In a small bowl, mix the egg replacer with 4 tablespoons of water until you have a thick, smooth paste.
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Add the egg replacer mixture to the flour mixture, followed by the soy milk, oil, and some of the chocolate chips, reserving some for the top. Mix well until the batter is smooth and evenly combined.
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Spread the batter evenly in a well-greased baking pan.
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Warm the peanut butter in the microwave until it's melted and pourable.
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Pour the peanut butter over the brownie batter and use a knife to create swirls. Sprinkle the remaining chocolate chips over the top.
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Bake for about 30 minutes, or until a knife inserted into the center of the brownies comes out clean.
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Serve the brownies with a scoop of ice cream for the full American bakery experience.
A Note from My Kitchen
I experimented with baking these brownies using half the oil. They still turned out delicious and melt-in-your-mouth tender. Your call!
