After such a successful and delicious batch of cornbread yesterday, I thought I'd make some brownies today. This recipe is from my "tried and true" vegan baking cookbook. I've made them gluten-free, using white rice flour instead of all purpose flour. They look moist and very chocolatey - there's 1 cup each of cocoa and mini vegan chocolate chips.
These ended up being very decadent, moist and fudgy. I made the mistake of taking it out of the tin before it had fully cooled, so some of it got a little crumbly. I'll probably make a vanilla ice cream, and swirl the crumbles inside - fudge brownie crumble ice cream! I'll have to see how that goes.
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