richberry Gluten-free Fudge Brownies

These brownies are so fudgy and they’ll feel quite soft to the touch throughout the entire baking process. The tops will be slightly bubbly and will feel wet to the touch when the brownies are ready, although the sides will start to pull away from the pan ever so slightly. This recipe includes bittersweet dairy-free chocolates, which have low pH levels, and makes it perfect to be paired with richberry.

Yield: 16 small, 2-inch square brownies

INGREDIENTS

· 3 tablespoons ground flax

· 1 cup (148 grams) gluten-free flour blend

· 1/2 cup (40 grams) dairy-free cocoa powder

· 1 teaspoon baking powder

· 1/2 teaspoon kosher salt

· 1/2 cup coconut oil at room temperature, plus more for the pan

· 5 ounces (140g) bittersweet dairy-free chocolate, chopped

· 1 tablespoon pure vanilla extract

· 1 1/2 cups (300 grams) sugar

METHOD

Heat the oven to 350°F and prepare the pan: Line an 8×8 square baking pan with parchment paper, and grease the parchment paper and pan with a little coconut oil.

Prepare the flax "egg": Combine the flax with 8 tablespoons of water in a small bowl. Let stand for 7 to 10 minutes to thicken. (This will be used as an egg replacer in this recipe.)

Whisk dry ingredients: In a small mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Melt the coconut oil and chocolate: In a small saucepan over low heat, warm the coconut oil and chopped chocolate, stirring until the chocolate is completely melted, about 2 minutes.

Add the vanilla: Whisk the vanilla into the chocolate mixture, stirring vigorously until combined. The mixture will be a little grainy at this point, which is perfectly okay.

Make the batter: Pour the chocolate mixture into a large mixing bowl, scraping everything from the pan. Fold in the flax eggs. Add the dry ingredients and stir well with a wooden spoon or rubber spatula until well combined. The batter will be quite thick and will gather into a ball—it won’t be loose and thin like many traditional brownie batters.

Scoop the batter into the prepared pan, and use a rubber spatula or the palm of your hand to press it into the pan in an even layer.

Bake the brownies for 30 to 35 minutes, or until the edges are set and no longer jiggly. The tops of the brownies will still feel very soft and may even be bubbling a little; they’ll firm up as they cool.

Cool: Let the brownies cool completely before slicing, 2 to 3 hours. Because these are so fudgy, they really will slice best if you allow them to fully cool.

Slice, serve, and store: Using the parchment paper as a handle, lift the cooled brownies up out of the pan and onto a cutting board. Slice into a 4x4 grid (making 16 small squares). Leftover brownies can be stored in an airtight container at room temperature for up to 5 days.

Consume Miracle Berry: Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during the preparation of ingredients). Ensure to remove pits to avoid a bitter taste.

Fact: The active ingredient miraculin from miracle berry will turn sour foods such as lemon, lime, orange, grapefruit, non-fat yoghurt and other citrus food to taste sweet without adding sugar. We recommend two halves or 2 servings for maximum effectiveness. Make sure to follow instructions from the back of the packaging.

Note: Sometimes you may need to add at least 5-7% of the total quantity of sugar required, this is due to the chemistry of the food, however, you may skip this as you wish. The goal is to totally reduce sugar and yet experience the same taste.

CALORIE SAVINGS:

1 1/2 cups (300 grams) sugar 1160 Calories