These are INCREDIBLE….I used pecans, could totally use any other nut or omit it entirely. Really delicious cold from the fridge. I don’t miss the wheat AT ALL.
Y U M.
Gluten Free Double Fudge Brownies with Pecans 2013
makes 6 large squares or 12 small
3/4c all purpose GF flour
1/2c cocoa powder
1/4c chocolate chips
1/2c pecans or walnuts *optional
1/2t baking powder
1/4c maple syrup
1/4c coconut oil
1/4c+1T cooked puree of sweet potato*
Preheat oven to 350º
In a small bowl, mix all of the wet ingredients together, the sweet potato puree*, the maple syrup, canola oil, and vanilla.
In a separate, larger bowl, place all of the dry ingredients; sucanat, chocolate chips, and 1/2 of the nuts if you are using them, and in the same bowl, sift the flour, cocoa powder, baking powder and salt. Sifting isn’t absolutely necessary but it insures there won’t be clumps of flour or worse, chunks of salt, in the batter.
Pour the wet ingredients into the dry and with a spatula mix until everything is well incorporated.
Pour into a greased baking pan; sprinkle the remaining nuts on top.
Bake for 20 minutes. Turn the pan and continue to bake for another 10-13 minutes or until done in the center. Let cool for at least 30 minutes before attempting to cut.
*To make sweet potato puree:
Begin by boiling, steaming or roasting one medium size sweet potato, peeled and cut into pieces. When the sweet potatoes are soft, tender and cooked, place them into the food processor, reserving and using any cooking liquid if the blade is unable to move through the puree smoothly. The end result is a beautiful, smooth, orange puree. Of course you could skip this process entirely and buy organic, canned sweet potatoes.
With a dry measuring cup measure the 1/2c of the puree.
1) Use carob powder and vegan carob chips in place of the cocoa powder and chocolate chips.
2) Use a teaspoon of peppermint extract in addition to vanilla for a refreshing change. They are delicious!
3) Swirl in Peanut Butter or almond butter!