My first gluten-free, sugar-free brownie success (and dear Deity of Cooking, may there be more)! Without chocolate chips, these brownies are cake-like and have a light, satisfying chocolate flavour. With chocolate chips, these brownies are richer, moister, chewier, and just downright fabulous!
Makes 12 servings
- 2/3 cup rice flour
- ½ tsp. xanthan gum
- ½ cup sweetener (Note: Weight Watcher points for this recipe are based on the use of artificial sugar.)
- 1/3 cup unsweetened cocoa powder
- 1 tsp. baking powder
- ¼ tsp. or less salt
- 1 tsp. vanilla extract
- 1 tbsp. coffee
- ¼ cup soft margarine
- 2 eggs
- ½ cup unsweetened applesauce
- ½ cup chocolate chips (optional)
- Cooking spray
- In bowl, mix flour, xanthum gum, sweetener, cocoa, baking powder, and salt.
- In larger bowl, beat butter, eggs, vanilla, and coffee mixture for about 1 minute. (Butter will be broken into small bits.)
- Add applesauce to liquid ingredients and beat until blended.
- Gently beat in flour mixture. Batter will be thick and springy.
- Add in chocolate chips, if using.
- Spray 8 x 8″ pan with cooking spray.
- Spread mixture evenly in the pan. The top will be uneven.
- Without chocolate chips, bake 350 degrees for 12-15 minutes or until outside edges are firm.
- With chocolate chips, bake 350 degrees for 20-25 minutes or until outside edges are firm.
- Cool and cut into 12 servings.
For Weight Watchers:
- Without chocolate chips, 2 points per serving on the Points plan and 2.5 points on the PointPlus plan.
- With chocolate chips, 3 points per serving on the Points plan and 3.5 points on the PointPlus plan.
(Adapted from “Double Chocolate Brownies” in Lighthearted at Home by Anne Lindsay.)