Chocolate chip brownies with raspberry coulis

CHICOPEE, Mass. (Mass Appeal) – Bake up some love this Valentine’s Day! Mary Lawrence, Owner and Executive Chef,, showed us how to make some delicious vegan gluten-free brownies.

Gluten-free Chocolate Chip Brownies with Raspberry Coulis

For the Brownies:
1/4 cup coconut oil
1 cup semisweet vegan chocolate chips, divided
2 Tbl ground flax seed + 6 Tbl water (egg replacer)
3/4 cup vegan sugar
1 tsp vanilla extract
1 cup all-purpose gluten-free flour
1 tsp baking powder
1/4 tsp xanthan gum
2 Tbl cocoa powder
1/4 tsp sea salt
1/4 cup water (approx.)

Preheat oven to 350 degrees and lightly oil an 8″x8″ pan. In a small sauce pot over medium heat, combine 1/4 cup oil plus 1/2 cup vegan chocolate chips, stirring until melted. Remove from heat and set aside. Place flaxseed mixture in a large bowl. Add sugar and vanilla and blend well. Str in melted chocolate mixture. Stir in the flour, baking powder, xanthan gum, salt, and cocoa powder and enough water to form a smooth batter. Fold in remaining chocolate chips, then pour into prepared pan. Bake approximately 20-25 minutes, or until top is firm. Let cool before cutting into squares.

For the Raspberry Coulis:
1 10 oz. jar of raspberry preserves
1 Tbl maple syrup
1 Tbl water

Blend all of the above ingredients together in a high-speed blender until smooth and slightly foamy. Pour into squeeze bottle and squeeze sauce onto dessert.

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