These gluten-free brownies came about by accident... but they're staying on purpose! When I replaced the regular flour in another brownie recipe with a blend of buckwheat and millet flours, I was shocked when these brownies turned out EVEN BETTER! Perfectly moist, super fudgy, plus both dairy- and egg-free too! Simply the best gluten-free brownie recipe out there.
Preheat oven to 350 degrees Fahrenheit.
Grease an 8-inch pan.
In a mixing bowl, mix together flax seed meal and water.
Mix in date sugar, applesauce, vanilla, and almond milk.
Add flours, baking powder, cocoa powder, and salt.
Add additional almond milk, if necessary. Batter should be a thick, spoonable paste.
Bring almond milk and honey just to a boil in a small saucepan.
Add in chocolate chips and whisk until melted and combined.
When brownies are somewhat cooled, spread glaze on top.
Gluten-Free Chocolate Walnut Brownies https://traditionalcookingschool.com/food-preparation/recipes/gluten-free-chocolate-walnut-brownies/