Makes one 8 x 8 tray of 16 brownies. These are Gluten-Free and have no cane sugar. In the future, I will try vegetable shortening to make sure they are vegan as well.
Adapted from “The Sneaky Chef.” But for the original recipe, go to http://www.thesneakychef.com/free_sneaky_chef_recipes.php
6 TBS unsalted butter (melted) – (I would suggest vegetable shortening to keep it vegan, but haven’t tried that yet)
3/4 cup semisweet chocolate chips (or vegan chocolate chips)
1/2 cup apple sauce (sub for one egg)
Ener-g egg replacer (sub for one egg)
1 TBS vanilla extract
1/2 cup maple crystals (I will try agave in the future)
1/2 cup Purple Puree (spinach and blueberry puree from the book or website)
1/4 cup rice flour
2 TBS sorghum flour
1/8 cup ground flax seeds
1 TBS unsweetened cocoa powder
1/4 cup ground flax seeds (mix into egg sub blend, not the flour mixture)
1/4 tsp salt
1/2 to 1 cup chopped walnuts
Melt the butter and chocolate chips together in microwave or double boiler. Remove from heat and allow mixture to cool a little.
In a separate bowl, mix together eggs (or replacers), vanilla, maple crystals, and Purple Puree. Then combine this mixture with the cooled chocolate mixture.
In another bowl, stir together the flours, flax, cocoa powder and salt. Gradually add this to the other mixture and mix until well blended. (Mix in the chopped walnuts.)
Pour batter into an 8″ or 9″ greased square baking pan. Bake in a preheated oven of 350 Degrees F for 30-40 minutes, or until a toothpick comes out clean from the center. Allow to cool completely in pan. Store well wrapped/sealed in the freezer or the refrigerator.
If you make other adaptations that are successful (or not), please feel free to let me know so I can post them here.
Thanks!!
