Last week I posted about the fresh Low-Sugar Strawberry Jam I've been making. I gave you several ideas on how to use it and here is another. The most decadent idea of all. Brownies.
My Gluten-Free & Vegan Fudge Brownies are the perfect pairing with strawberry jam. There's just something so sublime about the combination of strawberries, chocolate and coconut oil. The flavors meld together like they were made for one another.
These brownies are gluten-free, vegan and xanthan and guar gum-free. And of course, FODMAP-friendly (if you don't eat too much - which may be difficult!). Enjoy!
Strawberry Jam Fudge Brownies
Gluten-Free, Vegan, Dairy-Free, Egg-Free, Gum-Free, FODMAP-Friendly (limited quantities)
3/4 cup rice flour (white or brown)
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup virgin coconut oil, melted
1/4 cup pumpkin puree, applesauce or mashed banana
1 Chia Egg
1 teaspoon vanilla extract
1/4 cup Enjoy Life mini chocolate chips, divided
1/2 cup Low-Sugar Strawberry Jam or jam of your choice
- Preheat oven to 350 degrees F. Line an 8" x 8" baking pan with parchment paper. Spray the exposed sides of the pan with coconut oil spray (or grease with coconut oil).
- In a large bowl, combine the rice flour, sugar, cocoa powder, salt and baking powder. Stir in the coconut oil, pumpkin, applesauce or banana, chia egg and vanilla. The batter will be thick, so keep mixing until all of the dry ingredients are fully incorporated. Stir in half of the chocolate chips.
- Spread half of the batter evenly in prepared baking pan. Dollop jam by the tablespoon-full randomly on top. Do the same with the remaining brownie batter. Sprinkle remaining chocolate chips on top.
- Bake for 25 - 30 minutes. Cool before cutting into bars.