Gluten-free Vegan Brownies

Simple Cakes

Gluten-free, vegan recipe with an intense flavour, made with dark chocolate and brown rice flour

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Giancarlo Alosa Find out more

Components

1. Vegan Brownie Mix

400 g	Pro Intense Dark Chocolate
300 g	Wholegrain rice flour
240 g	Brown sugar
100 g	Almonds
80 g	Nacional Arriba 22/24 Cocoa
800 g	Vegetable milk
16 g	Yeast for desserts
4 g	Cinnamon
1	Vanilla Pods
2 g	Salt

Preheat the oven in static mode to a temperature of 180°C. In a large bowl, mix all the dry ingredients: rice flour, Nacional Arriba Cocoa Powder, yeast, salt, cinnamon, vanilla and sugar. Melt the 60% Pro Intense Dark Chocolate in bain marie. Pour the milk into the bowl of dried ingredients, mixing with a whisk. Add the melted 60% Pro Intense Dark Chocolate and mix well, until the mixture is smooth and even. Pour into a mould and bake for 15 minutes.