Looking for an allergy friendly brownie recipe? Make a batch of these Vegan One Bowl Fudge Brownies that are gluten free, nut free, and made with simple ingredients you probably already have in your pantry!
Pre-heat oven to 350 degrees F. Line a 9x9-inch baking pan with parchment paper and set aside.
In a large bowl, whisk together oil, rice milk, vanilla, sugar, and ground flaxseed. Whisk in cocoa powder and salt.
Stir in the brown rice or sorghum flour and the chocolate chips until well mixed. This will form a very thick and sticky batter.
Pour the batter into the prepared pan and spread out the batter.
Bake in the pre-heated oven for 35-40 minutes or so (or 30 minutes if you want these to be super gooey). If you want these to be less gooey, cook for 35-40 minutes.
Remove from the oven and allow to cool for at least 15 minutes before cutting and eating. These will firm up as they cool.
Less ground flaxseed: If you don't like the taste of ground flaxseed, replace 1/2 cup ground flaxseed with 1/4 cup ground flaxseed + 1 Tablespoon egg replacer powder
**I did some additional recipe testing and both gluten free all purpose flour and regular wheat all purpose flour can be used in this recipe!When subbing with GF flour blend or regular white flour, use the same amount of flour called for, you don't have to change anything in this recipe at all. Gluten free all purpose flour: Brownies made with gluten free all purpose flour have a slightly gummy texture in the middle when warm due to the xanthan gum, but this goes away when completely cooled.They are also more gooey and soft in the middle, so I'd bake them for Wheat all purpose flour: The brownies made with the wheat all purpose flour don't have as nice a crust on top, but they are still nice and fudgy in the middle and set up great. You can cook these for 35 minutes.