Stuck between fudge and cake, these spicy gluten-free brownies will please even those of us who need not keep gluten at bay. With warming spices and rich chocolate, they make a delicious treat for everyone!
4ounces112 g nondairy unsweetened or bittersweet chocolate, coarsely chopped
¼cup56 g nondairy butter
1cup227 g unsweetened applesauce
¾cup144 g Sucanat
Nonstick cooking spray
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Lightly coat an 8-inch square baking pan with spray.
Combine the cinnamon, cloves, nutmeg, pepper, cardamom, and ginger in a small bowl.
Set aside.
In a microwave-safe dish, melt the chocolate and butter for about 1 minute, stirring at least once.
In a large bowl, combine the melted chocolate and butter with the spice mixture, applesauce, salt, and Sucanat.
Fold in the brown rice flour and baking powder, mixing carefully to avoid overmixing.
Pour the batter into the prepared pan and level with a spatula.
Bake for 22 minutes or until the edges pull away from the pan and the center is set.
Let cool in the pan on a wire rack.
Chill in the fridge for several hours before slicing.
Enjoy cold.
Store in the fridge.
Notes / Tips / Wine Advice:
Serving Tip:Serve cold straight from the fridge for a fudgy, cake-like experience. You can also sprinkle a dash of cinnamon on top for extra flavor.Wine Advice:A chilled glass of sweet Riesling or a rich red wine like Zinfandel pairs beautifully with the spicy, chocolatey notes of this brownie cake.