oh, wow, look at that. I actually found time to pull together another food post. ITS A MIRACLE – CALL THE PAPERS.
All sarcasm aside…it is wholly satisfying to write a food blog post and actually have the pictures for it.
You may be wondering at the title: allow me to explain. These are not just any brownies. They are grain, gluten, egg, and dairy free. For being all that, they’re incredible. (Dad had seconds…he won’t admit it, but he did.) However, when you start pulling out ingredients from brownies – which in their original form should contain copious and unhealthy amounts of flour, oil, sugar, egg, and chocolate – they just don’t slice. (Sometimes literally.)
I believe my words for these were “they contain potential”.
Bad things: I don’t know if my oven is breaking down or something, but it seemed like these had a hard time baking evenly. They were almost too moist on the bottom half, and in some spots were almost completely raw. They also took forever to cook (more on that later) and on the over-done parts were a little rubbery (side effect of tapioca flour…maybe I will have to try them with arrowroot instead? Or a half-half mixture of the two.)
Good things: chocolate (duh.). They contain sweet potatoes, which are totally good for you. Lots of B vitamins. They are moist on the bottom half of the slice. Sometimes not even real brownies do this. I was proud of these little chocolatey buggers.
I originally got this recipe from The Real Food Guide. (Check out the link and let me know what you find. I haven’t done a whole lot of snooping on their site.)
Four-Star Everything-Free Brownies
3 oz. unsweetened baking chocolate (If you don’t have any lying around (like me) just use 3 Tbsp. Cocoa power + 1 Tbsp. Oil for every ounce of chocolate you need.)
6 Tbsp. Coconut milk (yes, the thick canned stuff, not the thin carton gunk.)
5 Tbsp. Oil. (Original recipe called for coconut oil, but I used avocado oil instead… I would recommend using whatever you have on hand and are comfortable with. Choose healthy!)
1 cup maple syrup
1 cup mashed cooked sweet potato (about 1 medium potato)
2 tsp. Vanilla
1/2 tsp. Salt
1/2 tsp. Baking soda
6 tbsp. Cocoa powder
6 tbsp. Coconut flour
6 tbsp. Tapioca flour
(The recipe says here that the 1/2 cup of chocolate chips is optional BUT I DONT SEE HOW CHOCOLATE CHIPS ARE EVER JUST OPTIONAL. Unfortunately we didn’t have any in the cupboard. Oh well…they were good enough without them.)
Mix the baking chocolate, coconut milk, and oil in a small pan on the stove. Take note here: the point is not to cook these together. You merely want a smooth consistency between all three of the ingredients. Once you have this consistency (I whisked it really quickly for a minute-ish and then turned off the burner.) pull the pan off the burner.
The recipe I went off of said to use a double boiler (pan with water boiling in the bottom, put a mixing bowl on top) for the previous step, but I didn’t. (I am such a rebel.) So, use whatever you like: BUT MOVING ON.
Whether you are already using the mixing bowl or you need to put the chocolate into the mixing bowl – do that.
Once you’re there, add the maple syrup, sweet potato, vanilla, salt, and baking soda. Blend with a immersion blender.
Then add the cocoa powder, coconut flour, and tapioca flour. Mix slowly in with a rubber spatula until the batter is consistently mixed.
At this point you can add in the very necessary and totally not option chocolate chips.
Pour in to a well greased 8×8 pan, and bake in the 350 degree oven until a toothpick or knife inserted into the middle comes out clean. (Again, inconsistency with the recipe…they said cook for 20 minutes, but my batch took closer to an hour.)
Let cool (lol that’s hilarious everyone knows you should always eat brownies warm) slice, and serve.
I liked these…I think they need work, but they have incredible possibility. For starters, crumbling these and re-baking them until they were crisp would make a great ice cream topping. Also, switching out the flours for something less spongy, and adding in the chocolate chips…by the time I’m done with these they’re going to be heavenly.
ENJOY! And stay tuned to this post to see if I actually get around to making the revisions. 🙂