I’ve been dying to share this recipe with you for days and days and years!
I exaggerate. It’s only been two days. I’m quite good at exaggerating though. My excuse? I’m a Taurus which naturally limits my ability to state the facts correctly. That, and my Mom was a pro at it too. It was bound to be passed down, right?
Thankfully, Kevin has learned when to apply the Leanne filter to my various Leanne-isms and has come to find them quite endearing.
… or so he says…
Our conversations at home go something like this,
“Kevin, Kevin, I just spilled the entire paint can on the floor. There is purple paint everywhere?! On the carpet, it splashed up on me, it got on the walls?! I’ve ruined everything!” I scream from another room.
“How much paint did you actually spill?” Kevin asks.
“Well, lots”
“How much is lots?”
“As big as my face” (I say that a lot)
“Ya?”
“Well, maybe not that big…”
“Will we have to get more paint? You want to go to Home Depot now, it’s 9:30pm”
This is the point where I look down at the paint on the floor, then back up at all the walls that still need to be painted, then back to the spot on the floor.
“Well, I guess it’s not that bad”…
All Leanne-isms aside, these brownies are awesome.
You’ll swear they taste like a brownie, you’ll think there’s chocolate in them, you’ll feel like they’re a high fat treat but I got news for you… there is no chocolate AND they are low in fat, calories and sugar, too! I know, it’s a mad house over here.
Did you know that the definition of brownies state that they aren’t specifically limited to chocolate? A great random fact that you can share with 5 friends. I’ll bet they’ll be just as surprised as I was.
Or better yet, go home, make these, then share them with your friends while you tell them that brownies aren’t limited to just chocolate.
You’ll get major brownie points for that one. Pun intended.
Gingerbread Brownies
Vegan (option), Gluten free, Dairy free, Sugar reduced, Yeast free, Corn free
These gluten-free, sugar-reduced gingerbread inspired brownies are the perfect fall dessert. Best enjoyed with a tall mug of tea and a dollop of coconut whipped cream & a sprinkle of cinnamon.
Yield: One 8×8 sheet of brownies
Servings: 16
Ingredients
Dry
- 1/3 cup + 1 tbsp white rice flour
- 1/3 cup + 1 tbsp brown rice flour
- 1/3 cup + 2 tbsp tapioca starch *see note
- 3 tbsp ground flax seed
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp gluten-free baking powder
Wet
- 1/2 cup blackstrap molasses
- 1/2 cup palm sugar
- 1/3 cup non-dairy milk – I used unsweetened almond milk
- 1/4 cup grapeseed oil *see note
- 3 tbsp pumpkin puree
- 3 tbsp + 2 tsp egg whites or 1 egg, or 1 flax egg (1 tbsp ground flax + 1 tbsp water)
Directions
- Preheat oven to 350F. Line a 8×8 square pan with parchment paper so that it’s draping off both sides. Set aside.
- Place all dry ingredients in a medium-sized bowl and whisk to combine. Set aside
- In a large bowl, combine all wet ingredients.
- Drop dry ingredients into wet and stir until just combined. The mix should be runny.
- Pour into prepared pan and bake in prepared oven for 40-45 minutes, or until a toothpick inserted comes out clean. Ours were perfect at the 43 minute mark.
- Allow to cool for 5-10 minutes before removing from the pan and placing it on a wire rack to cool.
note 1: I’m sure other starches would work in place of the tapioca starch. Like arrowroot or potato, although I have not tried it.
note 2: other light tasting oils would work as a replacement to the grapeseed oil.
calories: 143 | fat: 4g | carbohydrates: 25g | fiber: 1g | sugars: 7g | protein: 1g
Excuse me, I have some brownies to polish off before I head to the office.
Oh right, I almost forgot! I have to announce the winners of the Beanitos giveaway! The two lucky winners are….
1) Lauren
2) Jessy
Congrats, ladies! I’ll send you an email in a few minutes here.
Thanks everyone for participating. This giveaway was the biggest one yet! 
Hello, welcome to my healthy gluten-free 
{ 46 comments… read them below or add one }
I love gingerbread and I love brownies – a marriage made in heaven
Wow, no chocolate! That’s surprising. They look like it. Love the recipe! I would like to try it for my Gingerbread Day. I also like that it’s gluten-free. Very cool.
I love gingerbread cookies, molasses cookies, ginger, cinnamon…those are just great flavors and these look sooo awesome.
And Im majorly impressed you got the coconut cream to be that puffy!
The trick for coconut cream fluff factor is in the freezing and a cold glass bowl!
Those are some luky ladies! Love these gingerbread brownies! I’m loving spices right now. I know it’s the season for it, but for some reason, this year, I seem to really be enjoying the fall flavors a little more.
Enjoy your day although after this treat, how can you go wrong?
I can’t wait to make these for Christmas baking! I added them to my ever growing list
I have been so busy I haven’t been able to do my usual reading…but I am back and I have missed your blog! I love your positive energy…you are too cute!
Great recipe..can’t wait to try…I have some molasses that I have been wanting to use..but didn’t know what kind of recipe it would be good in..thanks!
Have a great day!
All you had to do was say “brownie” and I was sold! Love these and the vegan option. I need to play around more with using starches and this looks like a great start. Thanks!
these. look. amazing!!
I want one for breakfast right now – one as big as my face!
YES as big as your face! haha love it.
Laura was sold on “brownie” but you had me at “gingerbread”! Can’t wait to try these. And the new purple office looks awesome and is a nice backdrop for your videos – looking forward to the next installment.
They look decadent, I’m glad to hear they’re healthy too. I always forget about gingerbread!! Now I need some
WOW – those look incredible. SO many of my fav flavors in one treat!
I really need to experiment with making some coconut whipped cream, you make it look so beautiful and fluffy! YUM.
These look and sound delicious!! Love these kinds of treats in the colder months with a nice hot cup of tea.. yumyum!
Wow, that looks incredible. I LOVE gingerbread and that brownie looks so moist and delicious!
Oh my goodness, I really need to try this! I love getting into the season by baking delicious treats!
Oh wow, I can’t believe I won! So exciting!
What is it that makes these brownies, well, brown? Molasses?
yep, it’s the blackstrap molasses!
Exaggerating just makes stories so much more exciting, ya know? I probably need a “faith filter” as well.
Ya! Totally! I live an exciting life… according to me.
Beautiful! I’ve been on the hunt for something new to bake – I’m getting tired of muffins and cookies. I think I’ve found what I’ve been looking for…
I really wish the small town stores around here carried more vegan baking items. These look spectacular and gingerbread is one of my favorite flavors. One of my favorite restaurants makes gingerbread pancakes and they use coffee in the mix, along with molasses.
Ohh gingerbread pancakes sound delicious!
Oh yum these sound amazing! I didn’t know that brownies didn’t need to contain chocolate!
I know, right? It really surprised me too!
These are so good! I made them tonight and they are going quickly! I put a little less ginger in though and I didn’t have any cinnamon so I put in pumpkin pie spice instead and they turned out great!
Before I even read your description of this on Foodgawker I was thinking “Wow! Perfect Autumn Pudding!” This looks like one of the best GF Brownie recipes I have ever seen (whilst not GF myself, I make a lot for various coeliac friends) and seeing as how I totally prefer gingery things to chocolatey things, well, I’m already sold.
I’m also a Queen of Hyperbole. If I declare something is awful or ruined or that I failed at life, it generally just means I didn’t win or it wasn’t quite perfect, not that its actually anything near awful. But, man, however bad I think I am, when my partner gets a tiny sniffle you’d think he was dying (he embraces the Man-Flu so completely!).
Mm Autumn pudding would be good too… I’ll have to work on that! Kevin totally does the man-flu thing. It’s hilarious. When I get sick, he says “suck it up, you’re not actually sick” but when he’s sick… oh boy, watch out!!
Congrats to your winners! These brownies sound absolutely delicious, and they look so good I can almost taste them! I love warm fall/winter spice combos. This one is bookmarked!
These brownies look amazing! I just made gingerbread pancakes, so I’m on a gingerbread kick. Def need to try these!
Oh gingerbread pancakes sound delicious!
HAHAHA!!! I’m a Scorpio and I exaggerate too…maybe it’s a female trait
heh. That little paint scenario gave me such a good chuckle. You are too cute. And I thank you x’s a million for creating a GF brownie!! Oooooh, I know what I’m making this weekend…
Okay, maybe you’re right… maybe all women do it. Whatever the case is, it’s fun and I’m not changing hehe. Let me know how you like the brownies, Cara! (And have a great weekend!)
Your pics are gorgeous as usual. Question…I grind my own rice into flour so do you think I should add more sugar since I’m using plain brown rice?
Thanks Michelle! I’m honestly not sure. I’ve never ground my own rice flour. I would assume you would still need the same amount of sugars, but I honestly don’t know. Sorry!
Baked this this afternoon and MMMMM MMMMM MMMMMMMMMMMMMMMMMMMMMMM! I used coconut flour instead of one of the rice flours and avocado instead of pumpkin. Also used fresh ginger. Turned out great:) Thanks for sharing x
That’s great Stephanie! I’ll have to try them with coconut flour. I was curious if they’d work!
Mine just didnt rise as much as yours has? The taste is delicious tho:) had to add a bit of coconut cream for moisture forgot to add that before. I reduced the amount of molasses as I am trying really hard to eliminate sugar:) Does coconut flour make things drier? Seems I often have to add more moisture to a recipe when I substitute with it
The molasses really gives it that cake-like consistency, may be why it didn’t rise as much. Also, coconut flour is VERY dry. If you’re substituting it for other flours, I’ve heard that you need to add about 1 egg for every 1 oz of flour you’re adding. Glad they still turned out okay though!
I’ve been dreaming of brownies lately… but these are on a whole other level! I bet that molasses helps keep them moist and solid… Do they crumble a lot when eating?
They do not crumble at all – they are moist and dense, in perfect “brownie” style! They freeze really well too, and can be eaten right from the freezer… not like I’ve ever done it… heh
These sound so delicious! I love how you changed up a regular brownie and made it match the flavors of fall! Your photos look so beautiful and mouth-watering!
These look AMAZING! I LOVE gingerbread and the textures of these looks perfectly brownie-like. And though I’m a Leo, I use the same sort of hyperbole: things are often “ridiculously amazing” or “deliciously delicious” or “my favorite thing in the WORLD!” I realized I only do that in regards to GOOD things though
Great post.
This brownies is a healtier brownie! Tq fr sharing the recipe Leanne!
Pumkin, flaxseed, grapeseed oil and brown rice four in a brownie!
Must to try!
I have something to bake for tomorrow now :]
I hope you like them, Kathy! They’re a favorite around here
{ 3 trackbacks }