Wheat and Dairy Free Vegan Brownies

These are a classic brownie. Fudgy and moist, they are super rich but sturdy enough to support the frosting that coats the top. I think every baker has a fall-back brownie recipe in her repertoire and these are mine. Like many baked goods, the secret is underbaking them. Since there are no eggs, there is nothing to worry about here. When you pull them out of the oven, they will be a bit puffy, but wait a few minutes and they will suffer a vertigo that would make a souffle maker shudder. If they don't fall they will be good too, but cakey. If it's a dense brownie you're after and they haven't flattened after a few minutes on the counter, then drop the pan of still warm brownies onto a mat on the floor. A college roommate and one time Starbucks employee supplied me with that tip. 

I've included a fudge frosting at the bottom that unlike many vegan and wheat-free baking recipes, which I must say really takes the maxim "baking is a science" to heart, allows for a little more flexibility. 

Makes aprox. 24 brownies

BROWNIE INGREDIENTS:

1 cup wheat-free flour blend

1/4 tsp xantham gum

1 tb. cornstarch

1 3/4 tsp baking powder

1 cup brown sugar

1/2 tsp baking powder

1/4 tsp baking soda

5 oz dark chocolate (5 squares) 

1/2  cup plus 2 tbs pureed prunes

3/4 cup canola oil

1 tbs vanilla

1/2 cup hot water (or coffee or water mixed with a shot of espresso)

chocolate chips tossed in cocoa powder

BROWNIE DIRECTIONS:

In a medium bowl, stir, do not whisk, together the flour, cornstarch, xantham gum, baking powder, and soda. Over a double boiler, melt the chocolate and remove from the heat. Add the canola oil and vanilla stirring gently so as not to incorporate any air. Add the prune puree to the flour and then the chocolate mixture. Without over mixing the batter add the hot water until everything is combined. Carefully fold in the chocolate chips and anything else (nuts, caramel bits, left over Easter eggs etc.) that strike your fancy. Pour into a 9 x 13 pan lined in foil and bake at 350 degrees for eight minutes. Rotate pan and bake for 5 more. A cake tester should come out clean. If you need more time, wrap the excess foil over the top so as to prevent the brownie from becoming too dark. Whisk them out of the oven the moment they are done and let them rest, at which point they should fall. The foil will help you take them out of the pan and transport them. Frost if desired and I always do! 

FUDGE FROSTING INGREDIENTS:

1 cup semi-sweet chocolate chips

2 tbs vegan margarine

1 tsp corn syrup

1 tsp Bird's Custard Powder

vanilla 

milk substitute

FUDGE FROSTING DIRECTIONS:

In a double boiler, melt the chocolate and margarine until completely smooth and blended. Remove from the heat and add corn syrup and 1/2 tsp. of the Custard Powder and then put the whole pan into the freezer. After about ten minutes, the chocolate should be quite stiff. Stir, so that the stiffer outside blends with the runnier middle. Add a few tablespoons of milk and the remaining custard powder and stir. Add more milk if necessary. The icing should be creamy and very chocolatey. Spread on the cooled brownies. Like fudge frosting made of butter, this will become stiffer as it cools. The more milk you add, the longer you will have to play with it before it becomes rigid.