Chewy Brownies

by Lori and Michelle on September 2, 2010

Hey friends

So the other day everyone seemed pretty interested in this.

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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 ;)

For new readers here is our story of us starting up our bakery.

And we will provide tips and substitutions too at the end!

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Twin Cakes Recipe: Chewy Brownies (GF, EF, DF, SF, low-glycemic)

Ingredients

  • 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

Directions:

Devour…haha

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.

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Substitutions

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.

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Brands we used in this recipe:

Baking tips

  • 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.

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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,

Lori

Pure2raw twin

{ 47 comments… read them below or add one }

Chocolate Covered Katie September 2, 2010 at 2:39 pm

WOW those look amazing. I might just have to make them for my birthday on Monday!
Seriously, PUBLISH your cookbook already!!
(And especially that caramel bar recipe I won’t leave you alone about hehehehe)

Love you girls!

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Pure2 September 2, 2010 at 2:44 pm

Katie – we are working on the cookbook and yes the caramel bar will be in there ; ) xoxo

Alisa September 2, 2010 at 2:44 pm

Thank you so much for posting this recipe! These brownies look amazing. Can’t wait to try them out myself. Have a wonderful holiday weekend!

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Pure2 September 2, 2010 at 2:51 pm

Alisa – your welcome, we hope you enjoy them!

Julia September 2, 2010 at 2:56 pm

WOW! That looks absolutely delicious! I totally know what you mean about gluten-free baking. I think it can totally crush your baking spirit sometimes, but you have to pick yourself up by your boot straps! Yay for gluten-free baking successes! :)

Julia

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Megan @ The Oatmeal Diaries September 2, 2010 at 2:58 pm

WOW. That’s all I have to say! Haha if I had all these ingredients I would make them stat :)

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hihorosie September 2, 2010 at 2:58 pm

Come to mama! ;) Looks so good I can’t stand it! YUM!

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VeggieGirl September 2, 2010 at 3:13 pm

**bows down**

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Krissy September 2, 2010 at 3:17 pm

Thanks for sharing your recipe!!! I can’t wait ot try it out!

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Lauren September 2, 2010 at 3:46 pm

OMG! I have to make these, they look so amazing!!!!!!

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Dani @ Body By Nature September 2, 2010 at 3:47 pm

YUM! This is truly a piece of heaven :)

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Alyssa September 2, 2010 at 4:05 pm

Is that ice cream on top?! It looks so thick and creamy!

~Alyssa

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Pure2 September 2, 2010 at 4:09 pm

Alyssa, it is our raw dairy free ice cream, well a version of it. We have a few on our recipe tab on our blog!

bitt September 2, 2010 at 5:15 pm

yummmm!

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MarathonVal September 2, 2010 at 5:57 pm

Not only do those sound amazing, but that picture is STUNNING!!! Quite possibly the prettiest food picture I’ve seen this year. Bravo!!

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Pure2 September 2, 2010 at 6:05 pm

Aww thanks Val! You are so sweet. We are trying to learn how to take better pictures, we are slowing getting the hang of it ;) Sometimes we are much better at eating the food than taking the pictures, LOL

Averie (LoveVeggiesAndYoga) September 2, 2010 at 6:43 pm

the meetup pics look awesome & so does that cinny roll…omg that is a recipe i cant wait for!

you are soooo generous to share your recipes, as i know that they are hundreds!!! of hours of time and effort and tons of money in wasted/not perfect results.

gluten free baking is not always easy= so true!

and i too find Guar gum to be weaker than XG. however, i use the gums almost never anymore b/c i ruin too much food! too much and it’s a gelly mess and too little and i cant tell.

Thanks for your support girls…I am having a hard time of it lately and your comments always cheer me up and make me realize why i do this :)
xoxo

Reply

Pure2 September 2, 2010 at 6:54 pm

Averie – we have lost lots of money on testing recipes, but we just love baking so much, we just keep at it. Sorry to hear things are rough…we are here if you need anything ; )

Sarena (The Non-Dairy Queen) September 2, 2010 at 6:55 pm

They look incredible! Thank you for the recipe and the baking tips! I really love baking gluten free. So many people are afraid of it, but the flavors and textures are so much fun! Have a great night!

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Katie September 2, 2010 at 7:02 pm

OMG this is AMAZING!!!!! Seriously, its 10 pm right now, and I shouldnt be hungry but am now!!! Dessert please!!!!

I have never heard of that kind of flour!!!! Sounds very interesting! I agree Bobs red mills is the best!!!!!

Wow just wow, always coming up with amazing new eats!

Thanks for the SWEET comments! Glad you liked my green pancakes! I actually had some for dinner tonight again, lol!

AND thank you for saying you enjoy me even just posting once aday : ) was so nice of you!

Happy Holiday Weekend to you girls! xoxoxo

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Kenzie (Healthy Purpose) September 2, 2010 at 7:28 pm

great recipe! I have to say, Im a little intimidated by Xantheum gum… and haven’t used most of those ingredients. But I also haven’t gotten super into vegan baking yet either, so when I do, these will be on the top of my list!

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Jess - The Domestic Vegan September 2, 2010 at 9:00 pm

HOLY MOLY! These look incredible!!! I must make these as soon as possible. Thank you so much for sharing your recipe!

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Ela September 2, 2010 at 10:06 pm

Thanks so much for your generosity in sharing this! I’ve made chocolate cake based on pumpkin puree before that worked really well, but am intrigued to try this for more of a crumb texture.

I love that you share the benefit of your experience and give so many tips also.

One small question: this makes a pretty small amount (I have a husband who eats brownies by the pan-load!) – does it double well in the same proportions or do you need to change them a bit? (Or should I just try it and find out for myself?!)

thanks!
love
Ela

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Pure2 September 3, 2010 at 4:11 am

Ela, yes it should double just fine. We have not tried it yet, but in the past when we would for other recipes they would turn out, I think this brownie would too! I would double everything, I do not think you would have to alter any of it, it might work well in a 9×13 pan. Just a thought. xoxo

Little Bookworm September 3, 2010 at 2:44 am

Thank you for the recipe – the brownies look amazing! :)

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nelly September 3, 2010 at 6:47 am

holy moly ladies that looks soooooooooooooooooooooooooooooooooo amazingly delicious…

=)

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Regina November 8, 2010 at 9:12 am

I’d like to make these brownies, using stevia instead of coconut sugar. What should I use to replace the rest of the sugar since the stevia won’t require half a cup?
Thanks!

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Suzanne Walters February 10, 2011 at 9:05 pm

Hi ladies! Was just copying some of your recipes as I am a firm believer in eating raw. Keep up the awesome creating! My question is when will your recipe book be available for purchase? I would really like to buy one. thanks, Suzanne

Reply

Pure2 February 11, 2011 at 5:23 am

Yes Suzanne our recipes books will be available for purchase :)

Desi@ThePalatePeacemaker April 4, 2011 at 6:56 am

Hi Gals! I am ridiculously excited about trying this recipe! Just a question (I think there might be a typo: is it 1/4 cup or 1/2 cup water in the original version with coconut sugar? It says a 1/4 cup, but later you say that if we choose to use a liquid sweetener, decrease the water to 1/4 cup from its original 1/2 cup. Just wanted to clear up any confusion! Thanks again! :)
xo
Desi

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Pure2 April 4, 2011 at 8:56 am

Desi – yes, we will go back in update, thanks! Yes the original water is 1/2 cup with real sugar or coconut sugar. Decrease if using a liquid sweetener.

kate June 16, 2011 at 1:30 pm

these are amazing, I adapted them and they were still to die for !!!

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Pure2 June 16, 2011 at 3:08 pm

Kate, so happy to hear this! It is one of our favorite brownie recipe, so glad you enjoyed it as well :)

Dan June 19, 2011 at 3:04 am

I have just found your blog and I love it! You guys are very similar to me and my sister. We love healthy food and fitness and are always experimenting with new recipes. It’s crazy how many brownie recipes we have tried so will give this one a go also- it looks delish!
Thanks for sharing!

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Maaike August 19, 2011 at 10:57 am

I tried these a week ago, doubled the recipe to fill a 9 inch round pan with a different mix of flours – Bob’s Red Mill and a garbanzo bean flour and these turned out delicious…but quite black. Not sure if it’s the cocoa or the flour I used…so not as nice-looking as your pictures but me and my husband polished them off quite nicely over 3 days:> Thanks for sharing – I love trying out your recipes. Me and my little girls (11 months and 4 years old) love your variations of pumpkin puddings too…yum yum!

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Pure2 August 19, 2011 at 12:54 pm

Maaike, that is awesome!!! your version sounds yummy!! they might have turned out a little darker due to the garbanzo bean flour, we have noticed that change color of baked goods before, but usually doesn’t effect the final outcome too much and your case it sounds like it didn’t :) thank you!!!

Sage October 5, 2011 at 6:08 am

Hi Girls I have plenty of Coconut flour and Almond Meal do you think either of these would work instead of the sorghum flour ?

Thanks Xx

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Lori and Michelle October 5, 2011 at 6:11 am

yes if you use those they just might produce a different texture for the final product, I would do a mix of both of those instead of one or the other. I hope this helps!

wendi October 26, 2011 at 1:52 pm

I just made these for a group of kids at my church we do a little music activity and they were all asking for more!!!

I am so excited I found this recipe and had everything on hand! This one is a for sure keeper! It tasted just like brownies! MMMM

I did a few things differently. I haven’t had luck with guar gum and I don’t use xanthan gum due to corn. So I used 1 egg instead. I also didn’t want to grind up sorghum so I used sweet brown rice flour since I already had it ground in the fridge. These turned out beautifully!!! Thanks for your hard work guys and I LOVE your site! :)

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Lori and Michelle October 26, 2011 at 3:44 pm

Wendi, that is awesome!!! YAY!!! Happy dance :)
We are so happy to hear this and for us lately we have been avoiding the gums as well and loving it! So glad it worked for you! HUGS

malky February 5, 2012 at 11:44 am

is it ok to use gluten free flour blend instead of all of these flours combined ? I just ran out of coconut oil – what can i use instead ?

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Lori and Michelle February 5, 2012 at 4:40 pm

Malky oh yes you can use a gluten free blend. For the oil you can use any oil.

malky February 15, 2012 at 10:31 am

made it w my gluten free flour blend ! it was heavenly i wish i cud find the recipe for the “ice cream” topping thanks so much for sharing and helping !

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Cindy August 4, 2012 at 4:01 pm

Did you use real tapioca or tapioca four or tapioca starch?

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Lori and Michelle August 17, 2012 at 10:26 am

Cindy tapioca starch

Steph October 27, 2012 at 3:46 pm

Hi, these look amazing!!! I’m just wondering if you think I could substitute carob for cocao as I am unable to have it? Not sure if they’d taste the same?

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Lori and Michelle October 30, 2012 at 6:01 am

Steph you could always try, we have not tried carob in this recipe yet.

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