Gluten Free Foodie Fridays | Chocolate Brownies

Every good girl needs a vice, right? I don’t smoke and usually stop at one glass of wine {OK, sometimes two}. I eat pretty clean and just have one cup of coffee per day. So what’s my vice? Chocolate. Yes. I know. It’s not particularly shocking. It really just makes me like every. other. woman. on. the. planet.

Well, if you’re like me, you need variations on a theme. I have found one good brand of bar chocolate that {thank you, Lord!} is not sweetened with cane sugar as I’m allergic to the white stuff. And you all remember those glorious Honey Patties from Heavenly Organics, right? They are my mainstay sweet fix for SURE. But every once in awhile I want something that feels a bit more like a proper dessert. So…dissatisfied with the excessively dry recipes I had found for gluten free brownies, I decided to craft my own.

I really took one for the team here {translation: I probably put on 5 lbs in the “testing” phase} and tried several different variations before landing on this super simple yet decadent brownie recipe. My goal was moist and rich, and I’d love it if you would test them in your own kitchen and let me know what you think!

Here’s the simple recipe:

THE GLUTEN FREE FOODIE’S
CHOCOLATE BROWNIES
INGREDIENTS:
Dry:
1 cup raw cacao
1 cup coconut sugar
2 cups almond flour
Wet:
1 tbsp ground flax + 2 tbsp ground chia mixed with 6 tbsp boiling water and set aside
1 cup sweet potato puree
3/4 cup melted butter or coconut oil
1 tsp vanilla
Preheat the oven to 350 F. Start by mixing the flax, chia and hot water together in a small bowl and set aside. Next, mix all the dry ingredients together in a medium bowl. In a stand mixer, combine all the wet ingredients, adding the chia/flax mixture. Slowly add the dry ingredients one cup at a time while the mixer is still going.
Grease a 9×9″ brownie pan with either butter or coconut oil. Using a spatula, pour the mixture into the square pan and bake for 30 minutes or until a toothpick comes out clean. Allow them to cool {the hardest part!}, cut and serve!
I’d be thrilled to hear from you if you decide to try these out in your own kitchen! They’ve become a regular for us, and I really have to regulate how often I make them as it’s easy for the pan to disappear pretty quickly. Best made when you know friends are coming over to share them with you!
Wishing you a flavourful weekend.
xo
s.