Gluten-Free Chocolate Brownies with Organic Raspberries
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| Serves | 12 |
| 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. | |