These guilty free brownies are so rich in chocolate flavor and fudgy with a perfect sweet-darkness balance, that it is hard to believe they are gluten-free with so little sugar and fat. To clean things up, we sub in sweet potato puree for half of the fat and use rice flour (which many people who are sensitive to gluten can tolerate) instead of all-purpose. And if kept in an airtight container, they’ll stay moist for days.
Serves 16 brownies
2 small sweet potatoes (about 175g)
3/4 cup rice flour
2/4 cup unsweetened cocoa powder (sifted if lumpy)
1/4 cup coconut sugar
1/4 tsp baking powder
1/2 cup unrefined coconut oil
1/4 cup maple syrup
1 egg
1/4 tsp vanilla extract
1. Preheat oven to 425F (218C).
2. Prepare a baking tray with parchment paper.
3. Wash, dry and poke holes all around the sweet potatoes using a fork.
4. Bake for 50 minutes, and cut them open soon after baking. Using a sharp knife, make a long slit in the top of the cooked potato, then gently open, using a fork and gloves. The skin should detach easily, allowing you to collect and transfer the inside to a plate.
5. Smash the cooked sweet potatoes with a fork and set aside.
6. Set the oven to 350F (180C).
7. In a mixing bowl, combine flour, cocoa powder, coconut sugar and baking powder.
8. In another bowl, combine coconut oil, maple syrup, the egg, the vanilla extract (this is to amps up the chocolate flavor) and the sweet potatoes.
9. Mix dry and wet mixture together.
10. Grease an 8×8 inch baking pan before lining it with parchment paper (this will help the paper stay in place).
11. Pour the batter and spread it to all four sides of the pan.
12. Bake for 25-30 minutes at 350F (180C). Try your best to resist eating these brownies straight out of the oven, they will be gooier and fudgier after cooling down.
Cheers Xx
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