Prep time: 25 minutes
Cook time: 20 minutes
Serves: 40 two bite brownies
Do yourself a favour and get stuck into these decadent allergy friendly chocolate brownies! After baking a super delish egg-free, dairy-free (vegan), peanut free and tree nut-free brownie base. Top it off with a fudgey, melt in your mouth topping, and of course sprinkles!
These brownies are the gift that keeps giving, and kids absolutely LOVE them. Made in cake pop moulds, they’re a great two bite snack. They are great as a desert or a sweet snack.
Brownies
Fudgy topping
Brownies
Preheat oven to 350 degrees F (176 C) and lightly grease an 8×6 inch baking dish, or cake pop silicone tray with vegan margarine.
To a medium pot add vegan margarine and coconut oil, brown sugar, maple syrup and vanilla extract. stir until the sugar is dissolved. Let cool for five minutes.
Add gluten-free flour blend, baking powder, sea salt, cocoa powder apple sauce, water and raspberry jam mix all together.
Add the batter to the prepared baking dish, or moulds and spread into an even layer with a rubber spatula.
Bake for twenty minutes, or until the edges appear dry and a tooth pick comes out clean.
Remove from oven and let cool. In the pan leave for one hour, in the moulds for 10 minutes so they pop out easily without breaking.
Fudgy topping
Mix together the chocolate fudge ingredients in a pot and cook on low heat, slowly until dissolved.
Dip cooled brownies in the melted fudge, sprinkle with coconut, sprinkles or a little sea salt. Let set in fridge.
These are delicious on their own, but also great paired with Coconut Whipped Cream or Vanilla Bean Coconut Ice Cream. We’ve used Robin Hood brand gluten free flour blend in this recipe to great success!
