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Fudge Brownies

YIELDS: ONE BATCH

TIME: 50 minutes

by:   Chef Janet K

TAGS:

Ingredients

  • 4 Tablespoons unsalted butter
  • 2/3 cup unsweetened cocoa powder
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon instant coffee powder/granules
  • 1/4 cup sorghum flour
  • 3 Tablespoons millet flour
  • 3 Tablespoons potato starch
  • 1 Tablespoon tapioca starch
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup white sugar
  • 2/3 cup prepared sweet potato puree or 1 medium-sized yam

Preparation

  1. Pre-heat the oven to 350°
  2. Generously grease an 8″ square pan with butter.
  3. If you do not have a prepared sweet potato puree, rinse the yam. Microwave it on high for about 5-6 minutes turning it a couple of times for even cooking. Once it is cooked through, remove the skin and puree it in the food processor or with an electric mixer until smooth.
  4. In a small saucepan over low heat, melt the butter. Remove the pan from the heat and stir in the cocoa powder. Set aside to cool slightly.
  5. In a small bowl, beat together the egg, vanilla extract and coffee until the coffee is dissolved
  6. In a large mixing bowl, whisk together the flours, starches, baking powder and salt. Whisk in the sugar. Add the 2/3 cup potato and mix well. Add the egg mixture and mix well. Add the chocolate mixture and stir until it is completely incorporated.
  7. Spread the batter into the pan and smooth out the top. Bake for 20 minutes until the top is barely dry and a toothpick comes out with a few moist crumbs.
  8. Cool in the pan for at least 30 minutes.
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