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Vegan Gluten Free Brownies
Reviews:
April 12, 2015

I am new to gluten-free baking I decided to jump into the game and this will be one of my "keeper" recipes. The consistency is perfect - just like most people are expecting from the traditional brownies. However, the cocoa flavor was a bit too strong for my husband's prefeeence; there is a slight bitter after taste. That can easily be remedied on the next batch. This was my first time substituting for eggs and I didn't have chia meal - but I knew from my reading that flax meal would work so that is what I used. and it worked great! Because my 8x8 pan was in use, I decided to make these into the mini-muffin tins and baked them at 350 for 15 minutes. I let them cool for just about 10 minutes then gently scooped them out with a soft plastic fork so as not to break them. (Hard to get out once they are totally cooked). Made about 3 dozen. The guys at work will devour them.

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