This fudgy recipe includes the perfect combination of ingredients. Golden maple syrup, homemade hemp milk, and three types of chocolate. A great school-safe, potluck go-to and allergen-friendly chocolaty treat!
- 3/4 cup hemp milk, room temp/warm*
- 1/4 cup golden flaxseed meal (25g)
- 1/2 cup sorghum flour (60g)
- 2/3 cup oat flour (60g)
- 1/4 cup arrowroot starch (25g)
- 1/3 cup raw cacao powder (25g)
- 1 teaspoon GF baking powder
- 1/2 teaspoon sea salt
- 1/4 cup butter (vegan or regular)**
- 1/2 cup maple syrup
- 1/2 dark chocolate (45g), approx. 1/2 cup, chopped
- 1 teaspoon pure vanilla extract
- 1/3 cup allergy-friendly mini chocolate chips (60g)
(I used semi-sweet)
Preheat oven to 350° F and line an 8×8-in square baking dish with unbleached parchment paper.
Combine room temperature/warm (not hot) hemp milk and flaxseed meal in a small bowl, mix and set aside.
Combine the flours and starch into a mixing bowl. Add cacao powder, baking powder, salt and give it a whisk to break up any clumps.
To a small saucepan on low heat, combine your maple syrup and butter, stir until melted. Turn off heat, add dark chocolate and keep stirring until the chocolate melts. You can add the vanilla this mixture.****
Add the melted chocolate mixture and the flax mixture to the dry ingredients, and mix until everything is well combined. Fold in the mini chocolate chips.
Transfer mixture to your baking dish. Bake for 25 minutes. The brownies are ready when the edges and center feel set. Don’t over bake as it could make the brownies dry.
If you don’t have a nut allergy, you could add in 1/3 cup of chopped walnuts to the brownie recipe!
The Maple Hemp Brownies are delicious while still a little warm and gooey. The leftovers are as good the next day, or two or three—if they last that long! I bet these would freeze well too. Don’t forget to slice them first and separate each layer with parchment paper so they don’t stick to each other.
*You can probably use other types of plant milk although using homemade seed or nut milks is great!
To make homemade hemp milk: combine 1/3 cup of hemp seeds (hemp hearts) with about 1 cup of water in a small blender. Blend until frothy. Strain with a nut mesh bag or fine sieve to remove larger bits.
**Coconut oil could be a substitute for butter. I did not try it.
***I added brown rice gluten-free sourdough starter. You could use discard if you wish as this recipe does not need to rise. Please note that I haven’t tried with discard as I don’t ever have discard. I like baking with active and lively GF sourdough starter. If you plan your sourdough baking schedule accordingly, you too shouldn’t have any discard.
****You can use your microwave for 1 to 2 minutes.
Brownie Recipe with GF Sourdough Starter:
Gluten-Free Sourdough Brownies
Keywords: Brownies, Gluten-Free Brownies, Vegan Brownies, Gluten-Free Sourdough Brownies, Gluten-Free Sourdough Starter, Gluten-Free Baking, Hemp Brownies, Maple Brownies