Gluten Free Chocolate Raspberry Brownies
I have been making these brownies for years and the original recipe can be found in my book Skinny Chicks Eat Real Food. Over the years I have modified it a bit and gluten-free flour has come along way in the past 12 years. Now you can purchase one-for-one gluten-free flour, meaning you simply swap out regular flour for the same amount of gluten-free flour. This makes gluten-free baking so much easier than 10 years ago where you had to do a combination of several different types of flour combined with xanthan gum. Those days are behind us!
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Servings: 12
Calories: 139kcal
Ingredients
- ½ cup one-for-one gluten free flour
- 1 egg white
- 1 large egg
- ¼ tsp xanthan gum (omit if your gluten free flour has xanthan gum)
- 1 ½ tsp vanilla extract
- ¼ tsp baking powder
- ¼ tsp instant espresso powder
- ¼ tsp fine sea salt
- 4 tbsp coconut oil
- 1 cup coconut palm sugar
- ⅓ cup canned pumpkin or sweet potatoes
- ⅔ cup unsweetened coco powder
- ⅔ cup fresh raspberries
Instructions
- Heat oven to 350° and coat an 8-inch square pan with cooking spray, set aside.
- Whisk together the flour, xanthan gum (if using), baking powder, and salt in a small bowl.
- Stir together the sugar and pumpkin in a medium bowl until well combined.
- Beat in the whole egg and egg white.
- In a separate small bowl, mix together the vanilla and espresso powder until the powder is dissolved and then add to the sugar/ pumpkin mixture.
- Melt coconut oil in a medium saucepan over low heat slowly stir in cocoa powder, stirring with a fork until the chocolate mixture resembles a smooth sauce.
- Combine the flour mixture with the pumpkin mixture until no trace of the flour remains.
- Stir in the chocolate mixture and mix until the batter is dark brown.
- Carefully fold in the raspberries.
- Spoon the batter into the baking pan and smooth the top with a spatula coated with cooking spray.
- Bake until a wooden pick inserted in the center of the brownies comes out clean, 25 to 30 minutes.
- Cool and cut into 12 brownies.
Video
Notes
*Swap gluten free flour for whole wheat flour and omit xanthan gum if you don’t want a gluten free dessert.
Food for thought:
Coconut oil is almost 100% fat, most of which is saturated fat. However, the structure of fat in coconut oil differs from that of many animal products, which mainly consist of long-chain fatty acids. Coconut oil is high in MCTs. These are harder for the body to convert into stored fat and easier to burn off than long-chain triglycerides (LCTs). Supporters of coconut oil attribute many of its benefits to the high MCT content.
Nutrition
Serving: 1med brownie | Calories: 139kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g