Easy Gluten-free Vegan Fudge Brownies (Dairy-free Egg-free)
Craving a dark, sticky chocolate Brownie but without the dairy, eggs or gluten? Then whip up a batch of these Easy Gluten-free Vegan Fudge Brownies.
Noone will ever know they are Top14free, so unless you want to share, best find a quiet corner to enjoy them!
These Easy Gluten-free Vegan Fudge Brownies are proof that catering for allergies and/or coeliacs is not only doable but can be just as tasty, if not better, than the allergen-laden original! These need no complicated ingredients and are literally thrown together in a bowl before baking. I use Free From Fairy Self-Raising wholegrain flour which gives them an extra flavour dimension and a beautifully smooth texture – no grainy glutenfree bakes here!
Want to know my other secret top tips to making an amazing brownie?
Good quality Cocoa Powder, a shot of coffee and a small pinch of salt!
This easy recipe gives you a basic brownie mix that can be customised however you want with berries, nuts and tasty swirls. It is the base to my very decadent, Glutenfree Vegan Espresso Brownies with their crunchy hazelnut topping and for the soon to be published Blueberry Swirl Brownies! For a more autumnal twist check out my Double Chocolate Pumpkin Brownies, that are great for using up the mush left over from pumpkin carving AND just so happen to be dairy-free, egg-free and gluten-free too!
On the homefront we have sorted out secondary school uniform for Miss A. Her and I had a very lovely couple of hours out, just us, buying uniform, stationery and some other essentials, which was lovely but also makes me feel very old. I can’t believe that tiny little scrap of 5lb Peachick is now a mature, (fairly) responsible tween who give it a couple more years will be taller than me!
She has already had a picnic with her new tutor group and their families and has been to the park a couple of times with some that live locally. SO fingers crossed, September is going to be full of exciting new challenges but without the anxiety of being alone in a new group of peers. She is also currently hobbling around on crutches having kicked her foot on the radiator and is now sporting a set of very large, black toes. Hopefully they will have healed by next week as the three of them are off to holiday club for a couple of days so I can get some work done!
The other two have been quite happily feeding their gymnastics obsession with their floor beam and assorted Head over Heels for Gymnastics Books and DVD’s, you can read their full review here. Mind you now they have their new leotards I really need to take some different photos for it, for some reason they have uploaded at a lower quality than usual. The leotards themselves were really reasonable, ordered from Decathalon and picked up a couple of days later in our local store (Southampton).
No 17 is looking really good and everything seems to be surviving this lovely hot weather, I just wish the bindweed didn’t! The tomatoes in our First Tunnels Mini Polytunnel and the new greenhouse are very happy, so we should have a few to harvest soon. And just like every plotter at this time of year, we are overrun with courgettes and have been slowly working our way through a few different recipes. I can definitely recommend this rather lovely Berry Courgette Loaf or for a quick savoury recipe, try tossing them in pesto and lemon juice before baking like our very lovely Lucy does…
Dinner dealt with the glutton of courgettes from my allotment and was SO GOOD!!! Courgette wedges, mushrooms, rainbow chard and garlic drizzled and coated with pesto, olive oil and lemon juice. Shoved in an oven dish at 180c for 30 mins….yummy!! #allotmentfood #growyourown #tastessomuchbetter #veggiedinner #allthegreen
Can I also recommend following her Instagram account @Nannysday for some quick and engaging activities to keep the small people busy this holiday!
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Recipe for Easy Gluten-free Vegan Fudge Brownies
Easy Gluten-free Vegan Fudge Brownies (Dairy-free, Egg-free)
- Preheat the oven to 180c. I use a square, silicone cake tray so it doesn't need greasing but I would suggest that for a metal cake tin you line with greaseproof paper. It also makes it easier to get out of the tin before slicing!
- In a large saucepan, melt the dark chocolate, margarine, sugar, honey and milk over a low heat. Make sure you stir it to prevent the chocolate burning or you'll end up with a very stodgy mess!
- Remove from the heat and stir in the vegetable oil. Set this chocolate melty mix aside to cool while you weigh out the 'dry' ingredients into your large mixing bowl or stand mixer.
- With the stand mixer on minimum, drizzle in the chocolate mixture and stir on low, scraping down the sides and bottom, until completely combined!
- Scoop the whole lot into the prepared tin and bake at 180C for 25minutes until the top has a lovely crust but the inside is still really squidy.
- If they are for later, leave to set in the fridge before slicing, or eat them like Daddy Peacock - scooped warm on top of a big bowl of ice-cream!