Fudgy Chocolate Brownies
This recipe is adapted from Gwyneth Paltrow 2011 recipe, Self magazine. I found this recipe by Gwyneth Paltrow but I made it even healthier than what she had. I substituted almond milk, pumpkin and dairy free chocolate chips. These are fantastic!
Ingredients
2 cups white spelt flour
1 cup cocoa powder
1 ½ T. baking powder
Pinch of salt
1 cup pure maple syrup
½ cup pure pumpkin
½ cup light agave nectar
½ cup strong brewed coffee
½ cup almond milk
1 T. vanilla extract
1 cup Enjoy Life brand semi-sweet chocolate chips (dairy, nut & soy free)
2/3 cup walnuts (optional)
Instructions
Preheat oven to 350 degrees. Sift flour, cocoa powder, baking powder and pinch of salt into a bowl. Whisk maple syrup, pumpkin, agave nectar, coffee, almond milk and vanilla into another bowl. Fold wet ingredients into dry ingredients and add walnuts. Pour ½ mixture into a non-greased, 9” X 13” nonstick pan( note: Sur la table has a wonderful platinum professional bakeware nonstick coating 9” X 13” pan that works terrific!) Sprinkle ½ cup of chocolate chips and then pour remaining batter into dish and top with remaining chips. Bake for 30 minutes until knife comes out clean. Let cool.
