Vegan Brownie Petit Fours (gluten-free, nut-free)
Serves: 16 petit fours
  • Brownies:
  • 75g rapadura sugar (1/2 cup)
  • 3tbsp ground flaxseed + 9tbsp water
  • 80ml olive oil (1/3 cup)
  • 45g brown rice flour (1/3 cup)
  • 40g quinoa flour (1/3 cup)
  • 2tbsp tapioca flour
  • pinch sea salt
  • 1tsp baking powder
  • 150g Amore di Mona bulk chocolate (3 cubes) or dark vegan chocolate (5.3oz)
  • 80ml rice milk (1/3 cup)
  • Topping:
  • 100g Amore di Mona bulk chocolate (2 cubes) or dark vegan chocolate (3.5oz)
  • edible flowers
  1. Preheat the oven to 175°C (350F)
  2. Line 8" round baking tin with baking paper.
  3. Add 3tbsp of ground flaxseed into a small bowl, add 9tbsp of water, stir and set aside to thicken.
  4. Finely chop the chocolate and place into small bowl. Gently heat the rice milk until boiling point, pour over finely chopped chocolate and stir until completely smooth. If not completely melted, gently heat in a double boiler.
  5. In a stand up mixer whisk flax eggs with sugar for about 5 minutes, add olive oil and mix for another minute.
  6. In a large bowl whisk together brown rice flour, quinoa flour, tapioca, salt and baking powder. Add to the wet ingredients and mix just until incorporated.
  7. Finally fold in the melted chocolate.
  8. Spoon into the prepared tin and level the surface.
  9. Bake for about 20-25 minutes. It's ready when the centre stops moving when gently shaken.
  10. Leave to cool down completely in the tin.
  11. Once cooled remove from the tin and cut out shapes using 1½" round pastry cutter.
  12. In a double boiler melt the chocolate for the topping and dollop a spoonful on top of each brownie.
  13. Decorate with some edible flowers.
  14. Enjoy!
Recipe by Nirvana Cakery at