I am posting this yummy recipe a day early (it is a crazy busy day tomorrow), but will also include it in Allergy Free Wednesdays . There are many great recipes that are submitted each week – so worth checking out!
These gluten free “fudgy” brownies are rich and luscious! The inspiration for this recipe came from Krian Tarun. For her original recipe please check here. Thanks Kiran – we loved these brownies! xoxo
The avocado in this recipe really makes these brownies rich and moist. I used Coconut sugar in the recipe, so they were not overly sweet. For a sweeter brownie, use Organic Cane Sugar – however, these were just right for us…don’t they look so luscious?
1/2 cup Brown Rice Flour
1/2 cup Tapioca Starch
1/2 cup Cocoa
1/2 tsp. Xanthan Gum
1/4 tsp. Baking Powder
1/4 tsp. salt
2 organic ripe Avocados
2/3 cup Coconut Sugar (or more for extra sweetness, or use 2/3 cup Organic Cane Sugar)
1 tsp. vanilla
3 Tblsp. freshly brewed coffee, at room temperature
Preheat the oven to 350 degrees. Grease an 8 inch square pan with butter.
In a small bowl, scoop out the avocados. Using a hand held mixer, beat the avocados until light and fluffy and there are no lumps.
Using a spatula, add in the sugar, mixing to combine. Then add in the eggs, coffee and vanilla, stirring well to incorporate.
In another bowl, sift the cocoa and other dry ingredients, whisking to combine. Add the liquid ingredients to the dry, and mix just until incorporated. The batter will be thick.
Spread out evenly into the prepared pan and bake 30 minutes – or until a toothpick inserted comes out clean. Let cool, then slice – and enjoy!