Gluten Free Fudge Brownies
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
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! :)
you don’t have to use soy creamer, Ricki, if you don’t want to. any milk alternative would do just fine.
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. :)
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.
What a beautiful picture! this looks so delicious and moist!