RECIPE: German Chocolate Brownies

This sinful and irresistible (and gluten-free!) brownie is cakey, moist, and sweet. Dark cocoa powder and coconut add richness to the flavor. If you don't like coconut, you can use an equal amount of almond meal instead.

Makes 25 brownies

1 cup quinoa flour (see Shopping Sources/Grains, Nuts, and Legumes, page 200)
2/3 cup unsweetened shredded coconut
1/2 cup natural unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 cup agave nectar
1/4 cup canola oil
2 large eggs, preferably omega-3-enriched
2 teaspoons vanilla extract
1/2 cup chopped toasted pecans

Preheat the oven to 325°F with an oven rack in the center position. Lightly coat an 8 x 8-inch baking pan with canola oil cooking spray.

Combine the quinoa flour, coconut, cocoa, baking powder, and salt in a medium bowl. Add the agave nectar, oil, eggs, and vanilla and stir just to combine. Stir in the nuts. There will be 2 1/2 cups of batter. Pour the batter into the baking pan.

Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out barely clean. The brownies will just be starting to shrink from the sides of the pan. Do not overbake. Cool completely in the pan on a rack. Cut into 25 brownies.

Per brownie: 120 calories, 6 g total fat (2 g saturated), 15 mg cholesterol, 55 mg sodium, 16 g total carbohydrates (11 g sugars), 2 g fiber, 2 g protein

Reprinted from Flavor First by Cheryl Forberg.  Copyright (c) 2011 by Cheryl Forberg. By permission of Rodale, Inc., Emmaus, PA 18098.

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