Shelley’s Vegan Dark Chocolate Brownies (Gluten Free)

1 1/2 Cups Sweet White Sorghum Flour
1/2 Cup Brown Rice Flour
1 1/3 Cup Cocoa Powder
2 Teaspoons Baking Powder
2 Teaspoons Baking Soda
2 Cups Prune Syrup (See recipe under sauces)
2 Tablespoons Vanilla Extract
2 Cups Soy Milk
1/4 Cup Egg Replacer Mixed in 3/4 Cup Water
1/2 to 1 Cup Apple Sauce

Mix flours, cocoa powder, baking powder and baking soda together, and set aside.

In a separate bowl mix, soy milk, vanilla extract and prune syrup.

In yet a third bowl, whip egg-replacer until quite foamy, then add it to the liquid bowl and mix all the liquid ingredients together.

Finally mix the wet into the dry ingredients.
If your mix is too thick, and I think it will be, add 1/2 cup of apple sauce. If it is still too thick add another 1/2 cup apple sauce. This adds moisture that stays after the back, without watering down the “sweet” of the brownie.

Spoon into a silicon baking dish.
Bake at 350 for 30 minutes (or until the brownies push back)

These brownies are vegan, fat-free and whole grain! (Yes sweet white sorghum flour is a whole grain flour) The prune syrup gives them just the right amount of “gooey” to make you feel way more guilty than you should.

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