Monday, February 18, 2013

Fudge Attack Brownies (gluten-free, soy-free, nut-free)

Unless you are allergic to cocoa or dislike chocolate in general, then you will love love love this recipe. This brownie recipe is just filled with chocolate madness!!! Its DENSE, GOOEY, and will definitely curve your chocolate craving. It's made from a chocolate ganache base, made up of mostly chocolate of course accompanied by the lovely rice milk for balance. the rich coconut milk for body and sugar for that extra kick.

chocolate ganache
3/4 cup rice milk
1/2 cup canned coconut milk (may substitute with rice milk)
1 1/4 cup gluten-free chocolate chips ( I used Enjoy Life)
1 teaspoon vanilla extract
1/2 cup vegan sugar
1/4 cup unsweetened applesauce

1/2 cup brown rice flour
1/4 cup sorghum flour
1/3 cup potato starch
1/4 teaspoon xanthan gum
1/4 teaspoon salt

Preheat the oven at 350 F

In a medium sized pot, add in your rice milk and coconut milk. Bring those two milks to a boil and turn off the heat. Then add in your chocolate chips and allow those to milk in the warm milk. When the chocolate has melt down, stir in your vanilla extract, sugar, applesauce and rest of your dry ingredients.

This will be a warm brownie batter but will come out very satisfying and rich.

Pour the brownie batter into a greased pan and bake for 25-30 minutes until the brownies are done. Try the tooth pick method. It most oftentimes works.

Allow the freshly baked brownies to cool down and solidify before serving (another hour or two).


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