Enjoy the best fudgy gluten free egg free brownies everrr. These vegan brownies are BEAN FREE. Finally a real egg free brownie not made with beans (bean allergy here). Added bonus of being super food allergy friendly since they are dairy free, egg free, soy free and nut free. You would never know they are free of the top 8 food allergens!
The term fudgy, egg free and brownie so rarely go hand in hand… And if you see this words together, often the main ingredient is black beans or chickpeas. I have nothing against those ingredients (except we’re allergic to them) but they don’t make a real brownie in my opinion. Of course, many wouldn’t consider a gluten free egg free Vegan brownie to be “real” either. Well, to those people, I am telling you the truth. These gluten free egg free brownies are the ULTIMATE level of fudgy gooey-ness you’d find in any traditional brownie.
In fact, they are TOO fudgy according to my husband.
Yeah. As if a high level of fudginess is reeally a problem with a brownie…
Many of you were just as shocked as I was when my husband complained they’re too rich/fudgy. I take his opinion seriously and he’s my go to man for real taste tests. He’s always more than willing to give me an honest and constructive criticism. And I trust that.
That is until now.
Can anything chocolate really be too fudgy or chocolately???
I think not.
But it got me thinking, maybe some people do.
I asked all of you on Facebook to tell me what type of brownie you liked best:
3. Extra moist
And tell me you did… Over 113 comments. Your answers were predominately FUDGY.
So without further ado, here are these incredibly too fudgy gluten free brownies made from normal gluten free flours and no beans or legumes. Whoo!
- 1¼ cup gluten free basic white flour blend
- ¼ cup tapioca flour
- 1¼ cup sugar
- ½ cup dutch processed cocoa
- ½ cup + 2 Tbsp milk of choice
- ½ cup oil
- 1½ tsp vanilla
- ¼ tsp baking soda
- 2 tsp guar gum
- pinch of salt
- Combine dry ingredients except sugar and set aside. Combine milk, oil, vanilla and sugar. Mix well and allow to sit for at least 4 minutes allowing the sugar to dissolve.
- Use a mixer to gradually combine the remaining dry ingredients. Batter will be thick.
- Spray or line an 8x8 pan with parchment paper for easy removal. (see photo above) Evenly spread batter.
- Bake at 350 degree F for 27 minutes. Check the center around 25 minutes. If you want an extremely gooey center take the brownies out now, for a more firm crispy brownie with a dryer texture check again at 29 minutes. The best of both worlds is at 27 minutes, overall fudgy brownie with crispy outside edges and corners-- still very moist overall. The center will remain the most moist and fudgy no matter what the time.
- Allow to fully cool before cutting an removing from pan.
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Some other things you may like:
Gluten Free Dairy Free Samoa Ice Cream Cake (aka Caramel deLites)- free of top 8 allergens
Gluten Free Vegan Chocolate Cake (Dairy Free)– egg free, nut free, soy free