These incredibly delectable Two-Bite Brownies are gluten free & vegan but you’d never know it! They taste just like regular 2-bite brownies (in my children’s humble opinions even better)! I have to agree. I wanted to make a brownie that I could whip up in less than 15 mins that as many people as possible could enjoy. So this brownie recipe is totally customizable to meet almost all dietary needs ♥︎.
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PIN THIS GLUTEN FREE & vegan two-bite brownie RECIPE
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PLEASE RATE & COMMENT
I sure do hope that you’ll try & love these incredibly tasty & mouth watering gluten free cheese biscuits! Aside from being incredibly delicious they are SO quick and easy to make. If you try it, I’d be ever so grateful if you’d put a positive rating & comment onto the recipe above or at the bottom of the post.
Equipment Needed
- 1 Vitamix or other high power blender or stand mixer or hand held mixer. Any work well.
INGREDIENTS
- 235 g Hot Water
- 100 g Coconut Oil about 1/2 cup
- 25 g Psyllium Husk whole
- 20 g Rum or Pure Vanilla Extract about 1 Tbsp
- 195 g Cane Sugar about 1 1/2 cups
- 150 g Brown Sugar I used Demara Brown Sugar
- 245 g Crazy Good Gluten Free All-Purpose Flour about 1 3/4 cup. See notes below for CUSTOMIZATION options
- 70 g Cocoa Powder about 3/4 cup
- 5 g Baking Powder about 1 tsp
- 3 g Sea Salt 1/2 tsp
- 100 g Chocolate Chips about 1/2 cup (I use vegan chocolate chips)
- sprinkle Flaky Salt optional to top brownies
INSTRUCTIONS
- Preheat oven to 350°F (177°C).
- Add hot water, cane sugar, brown sugar, coconut oil, vanilla & LASTLY the psyllium husk to blender & blend for 90 seconds (starting on low then slowly increase to high). Let stand for 5 mins to gel slightly.235 g Hot Water, 100 g Coconut Oil, 20 g Rum or Pure Vanilla Extract, 195 g Cane Sugar, 150 g Brown Sugar, 25 g Psyllium Husk
- Add all flours, cocoa powder, baking powder & sea salt & pulse 10-20x until just mixed. Do not use blender on continuous as it won't work well & may burn out your motor! Just pulse several times. Scrape down sides with a spatula if needed.245 g Crazy Good Gluten Free All-Purpose Flour, 70 g Cocoa Powder, 5 g Baking Powder, 3 g Sea Salt
- Scoop brownie mix out of blender into a medium bowl before it begins to stiffen. This makes it easier to get out of the blender!
- Fold in chocolate chips. Cover & let brownie batter rest for 15'.100 g Chocolate Chips
- Scoop batter into mini muffin pan, filling almost to the top.
- Bake on middle rack for 12-15 mins. Remove from heat once tops are shiny & brownies have risen significantly & pulled away from edges slightly.
- Rest for 10-15 minutes as batter cooks as it sets
- Top with extra chocolate chips & flakey salt if desired.sprinkle Flaky Salt
Notes
- 61g Sweet Rice Flour
- 49g Brown Rice Flour
- 49g Sorghum Flour
- 49g Potato Starch
- 37g Tapioca Starch (aka Tapioca Flour)
- 61g Binding Flour
- 86g Starchy Flour
- 98g Whole Grain Flour
