Gluten-Free Fudge Brownies
Indulge in these rich, fudgy Gluten-Free Brownies! Perfectly chocolatey, dairy-free, and made with sweet potato purée, they’re a decadent treat that proves gluten freedom never has to be boring.
Equipment
- 8-inch (20 cm) square baking pan
- spatula
- Sifter
- wire rack
- Nonstick cooking spray
Ingrediënten
- 1 cup 175 g nondairy semisweet chocolate chips, melted and cooled
- ½ cup 128 g sweet potato purée
- 2 tablespoons 30 ml canola oil
- ¼ cup plus 2 tablespoons 90 ml soy creamer or nondairy milk
- 1 teaspoon pure vanilla extract
- ½ cup 60 g powdered sugar
- ½ cup 53 g brown rice flour
- 2 tablespoons 10 g unsweetened cocoa powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon baking powder
- 1 tablespoon 8 g instant coconut milk powder (optional, check for gluten-free certification if using)
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8-inch (20-cm) square baking pan with nonstick spray.
- In a large mixing bowl, combine the melted chocolate chips, sweet potato purée, canola oil, soy creamer, and vanilla extract.
- In a medium mixing bowl, sift together the powdered sugar, brown rice flour, cocoa powder, fine sea salt, baking powder, and coconut milk powder (if using).
- Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 26 minutes, or until the center is set and the edges pull away from the sides of the pan.
- Allow the brownies to cool completely on a wire rack while still in the pan.
- Chill in the refrigerator for several hours before slicing and serving.
- Serve cold, and store any leftovers in the fridge.
Notes / Tips / Wine Advice:
Serving Tip:
Serve these brownies with a sprinkle of powdered sugar on top or alongside a dollop of coconut whipped cream for an extra treat.Wine Advice:
Pair with a sweet dessert wine, like a Moscato or Ruby Port, for a delightful flavor contrast.Nutritional Information
Calories: 210 kcal | Carbohydrates: 28 g | Protein: 2 g | Fat: 9 g | Fiber: 2 g | Sugar: 19 g | Salt: 0.3 g
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