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.Print Pin Rate
- 3 tablespoon unsalted butter
- 1 tablespoon coconut oil
- 2/3 cup unsweetened coco powder
- 1/2 cup gluten free flour Bob's Red Mill brand is available at most markets
- 1/4 teaspoon xanthan gum (omit if your gluten free flour has 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 cup 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 cup organic raspberries, fresh
- 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.
*Swap gluten free flour for whole wheat flour and omit xanthan gum if you don’t want a gluten free dessert.
Serving: 1med brownie | Calories: 139kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g