Gingerbread Brownies

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
Author: 
Cuisine: Vegan (option), Gluten free, Dairy free, Sugar reduced, Yeast free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: 8x8
 
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.
Ingredients
Dry
  • ⅓ cup + 1 tablespoon white rice flour
  • ⅓ cup + 1 tablespoon brown rice flour
  • ⅓ cup + 2 tablespoon tapioca starch *see note
  • 3 tablespoon ground flax seed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon gluten-free baking powder
Wet
  • ½ cup blackstrap molasses
  • ½ cup coconut sugar
  • ⅓ cup non-dairy milk – I used unsweetened almond milk
  • ¼ cup grapeseed oil *see note
  • 3 tablespoon pumpkin puree
  • 3 tablespoon + 2 teaspoon egg whites or 1 egg, or 1 flax egg (1 tablespoon ground flax + 1 tablespoon water)
Instructions
  1. Preheat oven to 350F. Line a 8×8 square pan with parchment paper so that it’s draping off both sides. Set aside.
  2. Place all dry ingredients in a medium-sized bowl and whisk to combine. Set aside
  3. In a large bowl, combine all wet ingredients.
  4. Drop dry ingredients into wet and stir until just combined. The mix should be runny.
  5. 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.
  6. Allow to cool for 5-10 minutes before removing from the pan and placing it on a wire rack to cool.
Notes
I’m sure other starches would work in place of the tapioca starch. Like arrowroot or potato, although I have not tried it.

Other light tasting oils would work as a replacement to the grapeseed oil.

View Nutritional Information (once on page scroll down)

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! :)

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Comments | Leave Your Comment

  1. Leanne, this recipe sounds really good. I normally use an all-purpose G-F flour mix (Namaste from Costco). Can I substitute that for the 2 flours and the starch? Or would I still need the starch?

  2. WOW!!! These brownies look scrumptious, I had a question though, can I use Quinoa flour instead of white rice flour, or should I just wait until I get some? I want these yesterday…lol.

    • yesterday… wow, you mean business! White rice flour is a bit starchy so if you do make the switch, I’d switch it with about 80% quinoa flour and 20% starch like corn starch, arrowroot or tapioca. I haven’t tested this, but it’s what I’d start off with!

  3. Sorry for taking up so much room in your comments section, but I just had to report back on the success of the mini muffins that I made with your recipe. Apparently no one else noticed the “after taste” that I thought I detected. I did end up putting the GFV caramel sauce on top, but turned them into non-vegan by attaching a tiny little meringue thing on each one that I got at World Market. Still gluten free, though. When people asked what the little mini muffins were (looked like cupcakes – I’m known more for cupcakes… the quarter pound kind) and I told them, one woman came up to me and profusely thanked me for bringing something gluten free. Yea! Found a new GF buddy! :-) So… now I need a recommendation for what to take next week. I also took spring rolls… so I’m looking for some kind of finger food “snack” thing (already did a snack search) that can sub for a tiny dinner type thing. No problem finding desserts! :-) Thank you so much for your posts – I love you for that!

  4. Thank you SO MUCH for your reply! I used Hain GF baking powder… ingredients say monocalcium phosphate, potato starch, potassium bicarbonate. So now I’m still wondering… but, I’m planning to use a dollop of GF vegan caramel sauce on top, when it’s cooled, which I made this morning, too. Hoping that it might disguise the taste… Will go back to Plan A, though, and make the whipped coconut cream to put on top if that doesn’t do the trick. :-) My coconut milk has been in the fridge overnight already. Good thing I’m OK with challenges.

    • Hmm interesting… Hain baking powder is gluten-free. Are your flours old? If you’re unsure, taste a bit of the raw flour. If it’s bitter, then it’s rancid. Could also be the weird taste you got goin on!

    • and when I say it’s gluten-free I meant aluminum-free. Long day… and it’s not even noon!

  5. Oh – I almost forgot… I also used 3 TBSP. of all-purpose gf flour mix (“Perfect Flour Blend” from Sprouts market) because I’m used to adding more flour for high elevation baking. Do you think that might be the source of the metallic after taste?

    • Hi cat – good work on your first try at gluten-free and vegan baking! The metallic aftertaste was likely the baking powder that you used in the recipe. Make sure you look for an aluminum-free baking powder. I find that the ones that have aluminum really develop in gluten-free and dairy-free baking. Enjoy the event tonight!

  6. OK! I made this for my very first GFV baking – from “scratch” (is “scratch” gf and vegan?) experience, but I made them into mini muffins because I needed to bring a “finger food” item to an event tonight and figured these would just work more easily. I was so excited to see them rise in the oven! The one toward the back of the oven got burned a little on the edge, so that was the one a friend and I sampled. It had a little bit of a metallic after taste. What do you suppose that could be? The only ingredients I had to sub were palm sugar (I don’t know what it is, what it looks like and have never seen it anywhere) – I used gf brown sugar instead, and I used canola oil because I don’t have grapeseed oil. What do you think might cause that after taste?

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