Gluten-Free Plant-Based Tomato Brownies
Servings: 8 servings
Gluten-Free Plant-Based Tomato Brownies have bites of fudgy, chewy chocolate goodness. Made with Dei Fratelli Gluten-Free Tomato Soup, peanut butter, and coconut oil this one-bowl recipe will be your new favorite dessert!
Ingredients:
- 1 (10.75 oz.) can Dei Fratelli Gluten-Free Tomato Soup
- 1/4 Cup Creamy Peanut Butter
- 1/2 Cup Brown Sugar
- 1/4 Cup Coconut Oil
- 1 tsp. Vanilla Extract
- 1/3 Cup Maple Syrup
- 3/4 Cup Unsweetened Cocoa Powder
- 1/4 Cup + 2 Tbsp. Gluten-Free Flour
- 1/4 tsp. Salt
- 1/2 Cup Plant-Based Chocolate Chips
Instructions:
- Preheat oven to 325 F.
- In a large bowl, mix peanut butter, brown sugar, coconut oil, maple syrup, and vanilla until well blended. Slowly add cocoa powder to mixture, about 2 Tbsp. at a time, and mix continuously until there are no clumps.
- Add Dei Fratelli Gluten-Free Tomato Soup, flour, and salt, mixing in one at a time until well combined. Gently fold in chocolate chips.
- Line an 8×8 baking dish with parchment paper. Fill pan with brownie batter and bake for 30 minutes.
Chef's Tip:
Add a scoop of your favorite plant-based ice cream for a delicious brownie sundae!
