Fudgy Gluten-free Vegan Brownies… from a box!

Want the ooey-ooey, indulgent tasting brownies without all the added fat of eggs and butter, or the gut-busting gluten? Well then, make these… STAT.

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Warm, fudgy, chocolatey brownies, is there anything better? The answer is no. No there’s not.

Being a gluten-free vegan, I thought my days of delicious, fudgy brownies were behind me. Then I came across Wegmans Double Chocolate Gluten-free Brownie Mix. I contacted Wegmans to ask if the mix was vegan, waited anxiously for a reply, and happily got the all-clear. Cue the shameless happy dance!

I ran out and bought the box mix the next day. Then contemplated how to veganize the required butter and egg additions. Flax egg and Earth Balance (or coconut oil) seemed like the logical path, but what’s the fun in that? I had some leftover baked yam and an awkward portion of unsweetened vanilla coconut yogurt staring at me from the fridge. So I put them to work. Then (im)patiently awaited the results.

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Verdict: WIN!!

So, wait no more. Bake yourself a batch and savor the deliciousness of homemade brownies (without all of the badies.)

FUDGY GLUTEN-FREE VEGAN BROWNIES (from a box)

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Fudgy Gluten-free Vegan Brownies

Ingredients:

1 box Wegmans Double Chocolate Gluten-free Brownie Mix

11/4 cup baked yam (skin removed)*

1/2 cup unsweetened dairy-free yogurt (such as So Delicious Dairy Free Yogurt Alternative)

1/3 cup water

*Drained canned yam or canned pureed pure pumpkin may be used in place of baked yam.

Directions:

Preheat the oven to 350°F.

Using a hand mixer, beat the yam in a large bowl until the yam is smooth.

Add in the yogurt and beat until blended with the yam.

Gradually pour in the dry box mix, beating on a low setting until there is no more loose powder in the bowl.

Once the dry ingredients are incorporated into the wet ingredients, increase the mixing speed, adding the water if needed to thin out the batter to reach a standard brownie batter consistency.

Mix on high for 1 minute.

Once smooth — except for the chocolate chips — transfer all of the batter to a greased, square baking pan.

Bake at 350°F for 25 minutes for extra fudgy brownies, or bake for the full 28 minutes noted on the brownie mix box for firmer brownies.

Let cool before cutting in a hashmark pattern.

Enjoy!

 

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