Hilary Swank-Approved Gluten-Free Brownies

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Hilary Swank-Approved Gluten-Free Brownies featured image

Everyone deserves a sweet treat every now and then. But if we end up feeling guilty about it later, there’s no fun in that! We asked celebrity nutritionist and author of Skinny Chicks Eat Real Food, Christine Avanti, for a delicious recipe that won’t affect our waist lines.

Hilary Swank gave this recipe for Raspberry Kissed Brownies a thumbs up! And at just 139 calories a-piece, these brownies are gluten-free, sugar-free and dairy-free. That means that they’re great for anyone with gluten allergies or who is lactose intolerant. Each serving also has three grams of protein, 25 grams of carbohydrates and five grams of fat. And as a bonus, they won’t wreck havoc on your skin.

Follow this recipe and you’ll be on your way to a guilt-free treat in no time.

1/2 cup gluten free flour
1/4 teaspoon xanthan gum
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1 cup coconut palm sugar
2/3 cup pureed canned organic sweet potatoes
1 large egg
1 egg white
11/2 teaspoons pure vanilla extract
1/4 teaspoon instant espresso powder
3 tablespoons unsalted butter (preferably organic)
1 tablespoon coconut oil, melted 2/3 cup unsweetened cocoa powder
2/3 cup fresh raspberries

Preheat the oven to 350°F. Coat an 8-inch square baking pan with cooking spray.

Whisk together the flour, xanthan gum, baking powder, and salt in a small bowl.

Stir together the sugar and sweet potatoes in a medium bowl until well combined. Beat in the whole egg and egg white. Mix together the vanilla and espresso powder in a small bowl until the powder is dissolved.

Melt the butter in a medium saucepan over low heat. Remove from the heat and stir in the coconut oil. Slowly stir in the cocoa powder, stirring with a fork until the chocolate mixture resembles a thick smooth sauce. Stir in the espresso-vanilla mixture.

Combine the flour mixture with the sweet potato mixture until no trace of the flour remains. Stir in the chocolate mixture and mix until the batter is dark brown. Carefully fold in the raspberries. Spoon the batter into the baking pan and smooth the top with a spatula coated with cooking spray. Bake until a wooden pick inserted in the center of the brownies comes out clean, 25 to 30 minutes. Cool and cut into 12 brownies.

Reprinted from: Skinny Chicks Eat Real Food © 2012 by Christine Avanti. Permission granted by Rodale, Inc. Available wherever books are sold.

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