Saturday, November 24, 2012

Fudgy Brownies [dairy and grain free]

Following on the heels of the gluten and dairy free cookies, I found a very similar brownie recipe that contains NO flour and NO dairy. But I had to make a few tweaks to it. When it comes to brownies, I am a purist. I like my brownies without all the jazz of nuts and chocolate chips. Just plain, please.

Adapted from Elana's Pantry.

1 cup creamy peanut butter
1 cup pumpkin puree*
2 eggs
1 1/4 cups agave or honey
1 tbsp vanilla extract
1/2 cup cocoa powder (sifted if you wish)
1 tsp baking soda
(if using unsalted peanut butter, add 1/2 tsp salt)

Preheat oven to 325 F. Whisk all the ingredients together until smooth. Pour into a greased 9x13 inch pan. Bake for 35-40 minutes.

*Libby's brand contains more water than organic canned pumpkin. This will result in a very moist brownie. Consider draining or extending bake time.

** For a cakey-er brownie, increase the nut butter to pumpkin ratio.

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