Tuesday, January 10, 2012
Allergy-Free Chipotle Brownies
You will need a double boiler or a metal bowl that fits into a saucepan without tipping over.
1/4 cup all purpose gluten free flour
2 TBSP unsweetened cocoa powder
1 tsp baking powder
1/2 tsp cinnamon
1 tsp chipotle powder (i didn't have chipotle powder so I used 2 tsp chili powder, a few dashes cayenne and 1/4 tsp red pepper flakes)
1/2 tsp salt
1/4 cup butter-cut into small pieces
2 oz unsweetened chocolate - chopped
3 oz semisweet chocolate - chopped
Ener-G egg replacer equal to 3 eggs
3/4 cup sugar
1/2 tsp vanilla
1/3 cup coconut or almond milk
4 oz chocolate chunks
Heat oven to 325 and grease and flour an 8x8 casserole pan. Combine flour, cocoa, baking powder, salt, cinnamon and chipotle (or cayenne/chili powder); set aside.
In double boiler heat water to a simmer. Add butter, unsweetened and semisweet chocolate chunks to top pan. Let melt - about 4 to 6 minutes. Remove from heat and stir until smooth.
In a large bowl combine egg replacer, vanilla and sugar - whisk with an electric mixer on high 1 - 2 minutes until slightly thickened. Add melted chocolate to sugar mixture and whisk 30 seconds until combined. Add flour mixture and whisk another 30 seconds. Stir in milk and remaining 4 oz chocolate chunks. Transfer to floured pan and cook 40-60 minutes or until a toothpick inserted in center comes out clean.
With no raw eggs to worry about, I leave it a bit gooey for a more souffle texture!