gluten free vegan berries and cream brownies

Celebrate the Fourth of July with these beautiful berry brownie bars! Rich, fudgy brownies topped with a layer of So Delicious Dairy Free Cocowhip whipped topping and rows of fresh blueberries and raspberries. Red, white and blue never tasted so good!

Brownies + berries = a beautiful thing. It’s always been one of my favorite combinations. The freshness of the sweet, ripe berries brings balance to the richness of the dark chocolate brownies. They just belong together. They really do.

This recipe couldn’t be easier to put together. Bake your gluten free vegan brownies, which are chewy and delicious. Spread on the Cocowhip whipped topping and top with rows of gorgeous berries. The kids can help with the decorating! You can even make these the day before and store in the refrigerator until ready to serve.

We’ll have a house full of people at our July 4th celebration {staying inside where it’s nice and cool}. I will be serving up lots of yummy food, including these berry brownie bars. A chilled, patriotic dessert that will surely be a hit with our guests!

gluten free vegan berries and cream brownies

 

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AUTHOR: Sarah Bakes Gluten Free

RECIPE TYPE: desserts

SERVES: 12-16

INGREDIENTS

brownies

• 1 cup Sarah's gluten free flour blend
• 3 tablespoons Bob's Red Mill almond flour*
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/3 cup non-hydrogenated shortening {such as Nutiva}
• 1/4 cup dairy free chocolate chips
• 1/2 cup good quality cocoa powder
• 3/4 cup, plus 2 tablespoons cane sugar
• 1/2 cup warm water
• 1/4 cup pure maple syrup
• 1 1/2 teaspoons pure vanilla extract

toppings

• 1 container So Delicious Dairy Free Cocowhip whipped topping
• 1 1/2 cups fresh blueberries
• 1 1/2 cups fresh raspberries

INSTRUCTIONS

1. Preheat oven to 325 degrees. Line 9x13-inch baking pan with parchment paper or spray with nonstick cooking spray.
2. Sift together flour blend, almond flour, baking powder and salt. Set aside.
3. Melt together chocolate chips and shortening. Pour into large mixing bowl, along with cocoa powder. Stir until combined.
4. Add sugar, warm water, maple syrup and vanilla to chocolate mixture. Mix well. Add flour mixture and stir until batter is smooth.
5. Spread brownie batter into prepared baking pan. Bake 24-26 minutes or until crisp along edges and center is set.
6. Cool brownies in pan on cooling rack. Place in refrigerator to completely chill.
7. Frost brownies with Cocowhip. Top with alternate rows of blueberries and raspberries. Slice and serve.
8. Store brownies in refrigerator.

NOTES

*For almond allergy, you can replace the almond flour with 2 additional tablespoons of the gluten free flour blend.

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