Feb 23, 2013
Healthy White Chocolate Brownies
After finally perfecting a healthy brownie recipe, I thought I would make a little spin-off dessert recipe and make a delicious white chocolate version. And guess what? It is
freaking ahhhmazing totally delicious 😉
I love it.
I used gluten free sorghum flour instead of cocoa powder, I used cocoa butter instead of non-hydrogenated shortening, and then I added some chocolate extract for a more intense flavor. The result? Absolutely mouth-watering brownies/blondies that are firm on the outside and soft on the inside. You can taste the rich and smooth cocoa butter (it really tastes like there is some white chocolate hiding somewhere inside the blondies)! This recipe is THE solution to your dessert craving!
White Chocolate “Brownies”
- Preheat the oven to 350 degrees Fahrenheit and line an 8" brownie pan with parchment paper both ways.
- In a medium-sized bowl, whisk together the oat flour, sorghum flour and baking powder.
- In a large bowl, add the melted cocoa butter, (room temperature) applesauce, erythritol, extracts and salt.
- In a small bowl, whisk together the egg replacer and water. Stir into the cocoa butter/applesauce mixture. Slowly stir the dry into the wet and fold together (dough will be thick and sticky).
- Scoop dough into the prepared pan and spread to the edges the best you can. Flatten the surface of the dough with a spoon or rubber spatula, just lightly brush the surface until it flattens out.
- Bake for ~42 minutes, or until the edges puff up slightly and the center is firm when tapped. Transfer brownies to a wire cooling rack, slice when completely cooled.
Wrap blondies immediately if not serving right away, otherwise they will dry/harden. If they do dry/harden, just pop it in the microwave for 15 seconds :)
This recipe is: sugar free, gluten free, vegan!