just a smidgen

Emeril’s Gluten-Free Vegan Brownies

I asked. John answered.

Chgo John from the Bartolini Kitchens has a way of doing that

..for everyone!

My quest for the

Ultimate Fluten-Gree, um

Gluten-Free Brownie

is officially over { well, for now anyways }

May I present..

Emeril’s Gluten Free and { bonus } Vegan Brownies

Gluten Free Brownies 1

Please exercise restraint

{ or just plain exercise }

if you plan to indulge!

Despite the fact that

“no gluten was used in the production of said brownies”

alas, there was no shortage of sugar..

{ as in most brownie recipes I’ve found }


Didn’t your mama tell you that not everything good lookin’ is good for you?

Well, just remember..

not everything Gluten-Free is low calorie.

Perhaps someone out there has a

Gluten-Free, Dairy-Free, AND Calorie-Free Brownie?

waiting…. waiting…

…well, while we’re waiting, I promise you these will score points

{ maybe even win a Gold Medal }

because they’re the sort of brownie that isn’t too “cakey” in texture and has the crackly top loved by many

and I’m trying not to love them too, too much..

{ really, I’m not!! }

all things in moderation, after all

Note: I didn’t change a thing, except to add massive chunks of walnuts, something my family loves in a brownie. I substituted regular chocolate chips since we aren’t “Dairy-Free” around here.



Emeril’s Gluten-Free Vegan Brownies
  • Cooking spray or Earth Balance butter substitute
  • 1 1/4 cups applesauce
  • 1 cup cocoa powder
  • 1/4 tsp salt
  • 2 cups sugar
  • 1 mashed banana
  • 2 tsp vanilla extract
  • 1 1/3 cup brown rice flour
  • 2 cups vegan chocolate chips
  1. Preheat oven to 350°F.
  2. Grease an 8×8 pan using cooking spray or Earth Balance.
  3. Note: I had so much batter, I found I needed a second pan.
  4. In a large mixing bowl, combine all remaining ingredients. Then pour mixture into prepared pan(s).
  5. Bake for 35-40 minutes or until a tester inserted in the center of the batter comes out clean.
Note: Mine took longer to bake, about 10 minutes more. I think the chocolate chips melted and so it was difficult to tell when the batter was cooked.

By Emeril Lagasse