Gluten-Free Chocolate Brownies with Organic Raspberries

Gluten-Free Chocolate Brownies with Organic Raspberries

Serves12
Dietary Gluten Free
Meal type Dessert
Occasion Valentines day

Ingredients

  • 3 tablespoons unsalted butter
  • 1 tablespoon coconut oil
  • 2/3 cups unsweetened coco powder
  • 1/2 cup gluten free flour ((Bob's Red Mill brand is available at most markets))
  • 1/4 teaspoon xanthan gum ((Bob's Red Mill brand is available at most markets))
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2/3 cups homemade sweet-potato puree ((made from fresh or canned organic sweet potatoes))
  • 1 Large egg
  • 1 egg white
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon instant espresso powder
  • 2/3 cups organic raspberries, fresh

About This Recipe

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.

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

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)

Directions

Step 1
Heat oven to 350° and coat an 8-inch square pan with cooking spray, set aside.
Step 2
In a medium sauce pan over low heat, melt butter. 
Step 3
Remove from heat and mix in coconut oil. Next, slowly stir in cocoa powder.
Step 4
Stir with a fork until the chocolate mixture resembles a thick chocolate sauce (not clumpy). 
Step 5
Cover and set aside.
Step 6
In a separate small bowl mix together vanilla extract and espresso powder until the powder is dissolved.   Set aside.
Step 7
In a small bowl, whisk gluten free flour, xanthan gum, baking powder and salt and set aside. 
Step 8
In a medium bowl add sugar to sweet potato puree and stir well. 
Step 9
Next add whole egg and additional egg white and stir until combined.
Step 10
Next combine flour mixture with the sweet potato mixture until no trace of the flour mixture remains.
Step 11
Stir in espresso mixture/vanilla mixture and chocolate mixture until the batter is dark brown. 
Step 12
Carefully fold in fresh raspberries. 
Step 13
Spoon into sprayed baking pan and smooth the top with a spatula coated in cooking spray. 
Step 14
Bake until an inserted toothpick (or knife) comes out clean, about 25-30 minutes.
Step 15
Cool before serving.