So the other day everyone seemed pretty interested in this.
Well today is your lucky day because here is the recipe for this easy, delicious brownie!!!!
YEP…we are sharing one of our many gluten-free dairy-free egg-free brownie recipes When we first started playing around gluten free baking it was like night and day from baking with traditional ingredients. We were like scientists in the kitchen! For those of you who may not know but gluten free baking is not always easy! You have to be ok with trial and error, and remember to have fun because not every recipe will come out the way you had first envisioned it. And believe us we have gone through MANY brownies recipes till we got ones we were satisfied with, and the one here today is a winner in our book
And we will provide tips and substitutions too at the end!
Twin Cakes Recipe: Chewy Brownies (GF, EF, DF, SF, low-glycemic)
- 2 tbsp sorghum flour
- 1 tbsp tapioca
- 1 tbsp mesquite
- 7 tbsp cocoa
- 1 1/4 tsp baking powder
- 1/2 tsp xanthan gum
- 1/2 cup coconut sugar
- 3 tbsp coconut oil
- 3 tbsp sweet potato puree
- 1/2 tsp vanilla
- 1/2 cup warm water
Preheat oven to 350.
Shift together sorghum, tapioca, mesquite, baking powder, xanthan gum, set aside.
Place coconut oil, coconut sugar, puree, and vanilla into a bowl and stir.
Next add in your dry ingredients and end with water. Stir together.
Pour brownie batter into a 7 in square or circle pan. Bake 20 –23 minutes.
Cocoa – We use raw cacao, which is pure chocolate no sugar or dairy. But feel free to use your favorite cocoa. **Just note not all cocoa’s are created equal, so depending on the cocoa and quality of it will effect the final result in flavor.
Mesquite – you have a few options, you can just up the sorghum, or use any other gluten free flour, even almond meal would work.
Xanthan gum – gums are usually needed in gluten free (egg free) baking, it just helps hold it together and helps with texture. You can use guar gum, but we find guar gum to be weaker than xanthan, so it might be more delicate.
Coconut sugar – you can use any sugar you like, if you want to use a liquid sugar just do 1/4 cup water instead of 1/2 cup listed.
Sweet potato puree – pumpkin puree would work, we find a thicker puree does best, but you can use applesauce.
Brands we used in this recipe:
- Gluten free flours – we use Bob’s Red Mill (best on the market in our opinion)
- Cocoa – Dagoba is a brand we like, Navitas Naturals is good too
- Baking powder – we use a corn-free one from gluten-free mall or Hain Pure Food has a good one.
- Make sure ALL your wet ingredients are not only at room temperature but similar temperature!! The littlest things can affect your final product when baking gluten-free, but we are here to help ; ) Even the temperature of your kitchen can make a difference in final product. See told you sometimes you have to be a little scientists!
- We like to shift our dry ingredients together, we feel it does best at blending them all together.
- Make sure your oven is pre-heated. We tend to wait at least 15-20 minutes.
- Your baking time could be shorter or longer depending on what type of baking dish you use and your oven.
Now go make these brownies!!! And please let us know what you think. These gluten free brownies are perfect for this Labor Day for dessert!
They are so simple…and taste out of this world ; ) Chocolaty, chewy, rich and a little dense.
Till next time,