Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free
These brownies are very chocolaty and moist thanks to a surprise ingredient - zucchini!
3 tbsp sweet rice flour
3 tbsp white rice flour
3 tbsp brown rice flour
3 tbsp tapioca flour
1/4 tsp xanthan gum
1/4 tsp salt
1 tsp baking powder (corn-free)
1/4 cup cocoa
1/4 cup margarine, dairy- and soy-free
3 egg whites
3/4 cup granulated sugar
1 tsp vanilla
1/4 cup zucchini, finely grated
1/4 cup walnuts, chopped (optional)
1/2 cup chocolate chips, gluten-, dairy- and soy-free
extra margarine for greasing the pan
Preheat oven to 350 degrees F. Grease an 8 X 8 inch in square baking dish (I recommend glass)
In a small bowl, whisk together all the dry mix ingredients and set aside
In a small saucepan, melt the margarine over medium-low heat until just melted. Add the cocoa, stir until completely combined, and set aside to cool.
Using a mixer and a large bowl, beat the egg whites until foamy and soft peaks form. Continue mixing and add the granulated sugar a little at a time until thoroughly blended. Add the vanilla extract and continue to beat. Add the margarine/cocoa mixture and continue to beat until combined.
Using a spoon or spatula, fold in the zucchini and stir until just combined. Add the flour mixture and stir until just combined. Finally, fold in the nuts and chocolate chips and stir until just combined.
Pour into the greased baking dish and bake for 20-25 minutes, or until a toothpick or knife inserted comes out clean. It is better to slightly under cook the brownies rather than dry them out too much.
Makes 16 medium sized brownies