Gluten-Free Brownies With No Eggs

I have started watching what goes into my food, so I've begun making my food from scratch.

No-Egg Brownies

I normally make my gluten-free brownies with sweet potatoes, but I recently discovered gluten-free 1-to-1 baking flour in my grocery store. I decided to try it out.

Here are some notes about my ingredients:

• Egg substitute: Instead of eggs, I use flaxseed and chia seeds.
• Chocolate: I use the gluten-free Hershey's special dark chocolate chips, which have a lovely, deep flavor.
• Gluten-free flour: If you are accustomed to using gluten-free flour in baked products, you are probably aware that they firm up quite a bit once refrigerated. If you want soft and fudgy brownies, I recommend making these brownies in smaller batches so that they can be consumed right away.
• Sugar: If you want sweet brownies, feel free to use up to one cup of sugar. I use only two tablespoons of sugar in my brownies because I like the slightly bitter taste. It's also healthier!
• Cacao: I recommend using cacao instead of cocoa powder for fantastic health benefits (see video below).

Ingredients

• 1/3 cup olive oil
• 1/2 cup mixed coconut and almond milk
• 2 tablespoons muscovado sugar, or as desired
• 3 teaspoons vanilla extract
• 1/2 cup mixed flaxseed and chia seeds
• 1/3 cup cacao powder
• 1 cup gluten-free 1-to-1 baking flour
• 1/2 teaspoon salt
• 1/2 cup gluten-free dark chocolate chips

Instructions

1. Line a 9x9 glass tray with baking paper.
2. Preheat your oven to 350°F.
3. In a bowl, combine the olive oil, coconut-almond milk, vanilla, sugar, flaxseed, and chia seeds.
4. Add in the cacao powder and salt.
5. Add in the flour and chocolate chips. Mix until well combined. The batter will be a bit thick.
6. Transfer the batter to the glass tray and spread it out.
7. Bake for 20 minutes or until done.
8. Allow to cool and cut. Enjoy with a cup of joe!