DessertFebruary/March 2009

Gluten-Free, Dairy-Free Double-Chocolate Brownies

MAKES 16 BROWNIES

 

Satisfy your chocolate cravings with this flavorful treat that's sweetened naturally without processed white sugar. Dates are the secret ingredient that add sweetness, as well as texture, moisture and nutrients. Family and friends will never suspect the decadent-tasting dessert they're eating is allergy friendly. It can be made with egg replacement; see instructions below.

½ cup packed soft, pitted dates
Warm water
⅓ cup non-hydrogenated vegetable
    shortening, like Spectrum, or virgin-
    pressed coconut oil
3 ounces semisweet chocolate, coarsely
    chopped
1 teaspoon instant coffee flakes or espresso
    powder, optional
⅓ cup honey
⅓ cup sweet brown rice flour or sorghum flour
    or combination
2 tablespoons arrowroot starch or potato starch
⅓ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon xanthan gum
¼ teaspoon sea salt
2 eggs*
2 teaspoons pure vanilla extract

1. Place dates in a bowl. Add warm water to cover dates by an inch. Let soak for 2 hours. Drain dates and set aside.

2. Preheat oven to 350 degrees. Generously grease an 8-inch springform pan, an 8-inch square pan or a 9-inch round pan. Line with oiled parchment paper, if desired.

3. Combine vegetable shortening or coconut oil, chocolate and optional coffee flakes in a small saucepan over very low heat. Stir occasionally with a whisk until smooth. When almost melted, add honey. Stir and remove from heat. Set aside to cool.

4. In a medium bowl, whisk together flour, arrowroot, cocoa powder, baking powder, xanthan gum and salt until well combined.

5. Combine dates, eggs and vanilla in a blender or food processor, processing until smooth and creamy. Add melted chocolate mixture and blend.

6. Add dry ingredients. Mix until well combined. Do not over-mix. Batter will be stiffer than conventional brownie batter. Scrape batter into prepared pan. Smooth top with a damp spatula.

7. Bake in preheated oven on center rack until edges begin to pull away from the pan and a toothpick inserted into center comes out clean, about 20 to 24 minutes. Do not over-bake. The center may seem unset but will firm up as it cools. Place pan on a rack to cool.

8. When cool, run a knife around pan edges. Invert brownies and turn onto a cutting board. Cut into 16 squares. Store covered for up to a week.

Each brownie contains 208 calories, 15g total fat, 6g saturated fat, 0g trans fat, 34mg cholesterol, 18g carbohydrate, 64mg sodium, 2g fiber, 2g protein.

*TIP Can’t eat eggs? Replace eggs in this recipe with ¼ cup + 2 tablespoons unsweetened applesauce; increase baking powder to 2 teaspoons. Or click here for more Substitution Solutions.

 

Comments (2)

The brownies are just as promised - a deliciously chocolaty delight. I made them without the coffee and use the perfect flour blend flour. I am very pleased with how easy it was to make them also. It satisfied my sweet tooth.

Posted by: Dairyfree | February 25, 2012 10:22 AM    Report this comment

This is it! This is the recipe I've been looking for! They're chewy and absolutely delicious. I used the coconut oil, the flaxmeal to replace the eggs, the espresso powder, the sorghum flour, Hershey's Special Dark cocoa, and replaced the xanthan gum with an equal amount of guar gum. I also used a vanilla powder in place of the extract. Next time I will try reducing the honey to 1/4 cup to cut down on the sweetness a little. So good. Thank you Living Without!

Posted by: Karen S | February 10, 2012 7:41 AM    Report this comment

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