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Low-Fat Gluten-Free Brownies

When you don't want to sacrifice on taste, sweetness, or texture, make this low-fat gluten-free brownies.
Course Dessert
Cuisine American
Ingredient Keyword chocolate
Prep Time 10 minutes
Cook Time 25 minutes
Cooling: 15 minutes
Total Time 35 minutes
Servings 12

Ingredients

  • 1/2 cup minus 1 tablespoon Gluten Free All-Purpose Flour Blend
  • 1 tablespoon cornstarch or tapioca flour
  • 1/2 cup gluten-free unsweetened Dutch processed cocoa powder (Scharffen Berger or Ghirardelli) ((or regular - Hershey's or Ghirardelli)
  • 1/4 teaspoon salt
  • 2 large egg whites (or 2 tablespoons liquid from canned cannellini beans)
  • 1 large egg (or 1 tablespoon liquid from canned cannellini beans + 1 tablespoon extra oil)
  • 3/4 cup unsweetened applesauce
  • 3/4 cup granulate sugar
  • 2 tablespoon neutral-flavored oil of choice (avocado, extra-light olive oil, etc.)
  • 1-1/2 teaspoons pure vanilla extract
  • 1 tablespoon chopped walnuts optional

Instructions

  1. Preheat your oven to 350⁰F. Oil an 8 x 8-inch baking pan; set aside.

  2. In a bowl, whisk together they flour blend, cocoa powder, and salt; set aside.

  3. In a separate, larger bowl, whisk together the egg whites, whole, egg, sugar, applesauce, oil, and vanilla until creamy.

  4. Add the dry mixture and stir using a large spoon (such as a wooden spoon). Pour the batter into the prepared pan.

  5. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

  6. Remove the pan from the oven and allow the brownies to cool in the pan for at least 20 minutes. Slice into 12 squares and serve.