June 13, 2008 at 2:28 pm
· Filed under recipe
Gluten Free Fudge Brownies
Non-stick cooking spray
1 cup (175 g) nondairy semisweet chocolate chips, melted and cooled
1/2 cup (128 g) sweet potato purée
2 tablespoons (30 ml) canola oil
1/4 cup plus 2 tablespoons (90 ml) soy creamer or nondairy milk
1 teaspoon pure vanilla extract
1/2 cup (60 g) powdered sugar
1/3 cup (53 g) brown rice flour
2 tablespoons (10 g) unsweetened cocoa powder
1/4 teaspoon fine sea salt
1/4 teaspoon baking powder
1 tablespoon (8 g) instant coconut milk powder, optional
Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20-cm) square baking pan with spray.
In a large bowl, combine melted chips, sweet potato purée, oil, creamer or milk, and extract.
In a medium bowl, sift together sugar, flour, cocoa powder, salt, baking powder, and optional coconut milk powder.
Fold dry ingredients into wet, being careful not to over mix.
Place and level batter into prepared pan.
Bake for 26 minutes.
Let cool in pan, on a wire rack. Let cool completely in fridge before
slicing.
Enjoy cold, store in fridge.
Yield: 12 brownies
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Ricki said,
June 13, 2008 at 2:38 pm
Yum! Yum! I love brownies with sweet potato (I make the Simple Treats ones all the time–but they have gluten). These sound incredible. I may have to break down and try something with soy creamer in it, just to try these out! :)
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Celine said,
June 13, 2008 at 2:51 pm
you don’t have to use soy creamer, Ricki, if you don’t want to. any milk alternative would do just fine.
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healthyceliac said,
June 13, 2008 at 4:54 pm
Whenever I see “gluten free” in a title, my eyes light up. Thank you a million times over! I will be trying these this weekend. :)
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Celine said,
June 13, 2008 at 8:42 pm
yay, healthyceliac! you know you can make the butterscotch ones with brown rice flour too, only reason I didn’t was because I wanted to try something different at that moment.
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ninaki said,
June 13, 2008 at 10:47 pm
What a beautiful picture! this looks so delicious and moist!
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Courtney said,
June 13, 2008 at 11:00 pm
Mmm…those sound fantastic! I don’t have any sweet potatoes, but I may give these a try with that can of pumpkin that has been lurking in my cupboard for quite a while…
Courtney
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tuimeltje said,
June 14, 2008 at 8:23 am
Oh, wow! What a cool way of using sweet potatoes.
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Kylie said,
June 15, 2008 at 4:28 pm
Oh jeeze I HAVE TO try these. You always come up with the best baked chocolate goods that incorporate pureed pumpkin or sweet potato! You know the way to my heart…
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vegyogini said,
June 19, 2008 at 4:49 pm
Merci, Celine! My mom was recently diagnosed with Celiac, so I’ll have to bake these for her sometime. :)
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Celine said,
June 19, 2008 at 5:40 pm
oh non, vegyogini! I’m sorry to hear about your maman.
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atxvegn said,
June 20, 2008 at 2:37 am
Could’ve sworn I commented here already, but I have to say thank you thank you for posting this recipe! I can’t wait to bake these!
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Celine said,
June 20, 2008 at 11:52 am
I could have sworn you did too, Diann. maybe on another post?
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Wheat Free Failure…… « The Veggie Patch said,
September 5, 2008 at 2:15 am
[...] tried to redeem myself with the gluten/wheat this week, however. I baked Celines Gluten Free Fudgy Brownies (yum yum! And the best bit? They’re totally healthy..you know…cause they have sweet [...]
Lucy said,
October 14, 2008 at 4:53 pm
to cut the brownie I use plastic knife the best for brownie. enjoy
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in such a world – Christmas 2008 Foodie Highlights said,
December 30, 2008 at 5:37 pm
[...] 3: Gluten-free brownies! Via Have Cake Will Travel. These were fantastically fudgy and delicious, I highly recommend them as an exemplar of a great [...]
Brunch Philly said,
January 24, 2009 at 9:50 am
In my first batch I used olive oil because I was out of all others…it was uniquely good. I liked my 2nd batch with a milder oil best but a friend like the olive oil better.
Also, these are great when you add chocolate chips to the batter (and some dried cherries!)
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Jayme said,
April 25, 2009 at 6:59 am
Don’t you love how vegan treats are still healthy? I couldn’t adore my choice to turn full vegan from lacto ovo veg more. I’m eating better and happier than ever.
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