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Vegan
Ingredients 0/14
Why This Dish Is So Special
Practical Cooking Tips
- Use a toothpick to check doneness; it should come out with a few moist crumbs but not wet batter.
- Allow the brownies to cool completely before cutting to help them set properly.
Step 1
Lightly heat your oven to 350°F (175°C) and grease a 9x13-inch baking dish so the brownies don’t stick. In a small bowl, mix the egg replacer powder with water until it’s fully combined. In another bowl, whisk together the rice flour, xanthan gum, baking powder, and salt.
Step 2
In a large bowl, beat the margarine with both sugars until the mixture is light and fluffy. Slowly add the egg replacer in about half-cup increments, making sure each addition blends in before adding more. Stir in the vanilla extract with the last bit of egg replacer. Then, gently mix in the dry ingredients until just combined. Fold in the shredded yam, being careful not to overmix.
Step 3
Pour the batter into your prepared pan and bake for around 30 minutes, or until a toothpick comes out clean from the center. While the brownies are still warm, mix together the turbinado sugar, cornstarch, margarine, and almond milk until smooth. Spread this glaze over the top, letting it soak in a bit. These are best enjoyed warm!
Serving Ideas For Family Meals
Leftover Storage Guide
