Richard’s pastry chef, Taylor Houston, enjoys baking at home with her three-year-old son. Messy, but fun!

Here’s simple brownie recipe that doesn’t require a mixer—just one mixing bowl and a big spoon or whisk to mix. Your little ones can handle the mixing if you can handle the cleaning!

As a bonus, these ooey-gooey brownies are gluten-free AND vegan, so if you’re following a gluten-free or plant-based diet, this recipe is for you.

Taylor’s Gluten-Free & Vegan Brownies

• 2 cups gluten-free flour mix (Bob’s Red Mill makes a great one and is available in grocery
  stores)
• 2 cups sugar
• ¾ cup cocoa
• 1 tsp baking powder
• 1 tsp salt
• 1 cup water
• 1 cup vegetable oil
• 1 tsp vanilla extract
• add-ins: vegan chocolate chips, or nuts, or coconut—whatever is your favorite

Grease a 9”x13” glass baking dish (I prefer glass over a metal one) and preheat oven to 350°F.

Measure dry ingredients over waxed paper if the kiddos are helping—saves some clean up time!

Mix dry ingredients in a large bowl. Create a well in the middle where you’ll pour in the liquid
ingredients.

Pour in your liquids and mix well with a whisk or by hand with a large spoon. Don’t overmix;
put any add-ins at the end.

Pour into your prepared baking dish and bake at 350°F for 15-20 minutes.

These brownies will be super fudgy at 15- or 20-minute mark, or you can continue baking a few minutes longer if you like your brownies more cakey.

Check for doneness with a toothpick inserted in the middle. Edges will pull away from the baking dish if you’re going for “cakey.”

Let cool and enjoy with your favorite vegan ice cream or non-dairy whipped cream (my favorite is coconut!).