Gluten-Free Chocolate Brownies with Organic Raspberries

This one is from my forthcoming Haute & Healthy collection and is sure to please pretty much everybody.

If you like gluten-free, if you like all natural and organic, and if you just love gooey, delicious brownies, these luscious treats will make Valentine's sweet.

Ingredients:

3 tbsp. unsalted butter
1 tbsp. coconut oil
2/3 cup unsweetened coco powder
½ cup gluten free flour (Bob’s Red Mill brand is available at most markets)
¼ tsp. xanthan gum (Bob’s Red Mill brand available at most markets)
¼ tsp. baking powder
¼ tsp. salt
1 cup sugar
2/3 cup homemade sweet-potato puree (made from fresh or canned organic sweet potatoes)
1 large egg
1 egg white
1 ½ tsp. vanilla extract
¼ tsp instant espresso powder
2/3 cup organic raspberries, fresh

*Swap gluten free flour for whole wheat flour and omit xanthan gum if you don’t want a gluten free dessert. 

Directions

Heat oven to 350° and coat an 8-inch square pan with cooking spray, set aside.  In a medium sauce pan over low heat, melt butter.  Remove from heat and mix in coconut oil. Next, slowly stir in cocoa powder. Stir with a fork until the chocolate mixture resembles a thick chocolate sauce (not clumpy).  Cover and set aside.

In a separate small bowl mix together vanilla extract and espresso powder until the powder is dissolved.   Set aside.

In a small bowl, whisk gluten free flour, xanthan gum, baking powder and salt and set aside. 

In a medium bowl add sugar to sweet potato puree and stir well.  Next add whole egg and additional egg white and stir until combined.

Next combine flour mixture with the sweet potato mixture until no trace of the flour mixture remains.  Stir in espresso mixture/vanilla mixture and chocolate mixture until the batter is dark brown.  Carefully fold in fresh raspberries.  Spoon into sprayed baking pan and smooth the top with a spatula coated in cooking spray.  Bake until an inserted toothpick (or knife) comes out clean, about 25-30 minutes.  Cool before serving.

Makes 12 brownies, each brownie weighs 3 oz.

Nutrition Facts per serving: 139 calories, 25 g Carbs, 3 g Protein, 5 g fat
1 serving = 1 medium brownie (entire recipe divided by 12)