rich and fudgy brownies are made with golden yams, offering a naturally sweet and moist twist on a classic treat. Perfect for anyone avoiding gluten but still craving something deliciously chocolatey.
Prep Time30 min
Cook Time30 min
Total Time1 hr
Difficulty
Hard
Practical Cooking Tips
Make sure to cook the yams until they are very soft for a smooth batter.
Use a toothpick to check doneness; it should come out with a few moist crumbs but not wet batter.
Allow the brownies to cool completely before cutting to help them set properly.
Ingredients
0/14
Why This Dish Is So Special
These brownies are a delicious twist on a classic treat, using yams to add natural sweetness and moisture. They are perfect for those avoiding gluten but still craving a rich, fudgy dessert. Plus, the natural ingredients make them a healthier option without sacrificing flavor.
Step 1
Lightly heat your oven to 350°F (175°C) and grease a 9x13-inch baking dish so the brownies don’t stick. In a small bowl, mix the egg replacer powder with water until it’s fully combined. In another bowl, whisk together the rice flour, xanthan gum, baking powder, and salt.
Step 2
In a large bowl, beat the margarine with both sugars until the mixture is light and fluffy. Slowly add the egg replacer in about half-cup increments, making sure each addition blends in before adding more. Stir in the vanilla extract with the last bit of egg replacer. Then, gently mix in the dry ingredients until just combined. Fold in the shredded yam, being careful not to overmix.
Step 3
Pour the batter into your prepared pan and bake for around 30 minutes, or until a toothpick comes out clean from the center. While the brownies are still warm, mix together the turbinado sugar, cornstarch, margarine, and almond milk until smooth. Spread this glaze over the top, letting it soak in a bit. These are best enjoyed warm!
360
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Ideas For Family Meals
Enjoy these brownies slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. They also pair well with a cup of coffee or tea for a cozy snack. For a festive touch, sprinkle some chopped nuts or chocolate chips on top before baking.
Leftover Storage Guide
Store the brownies in an airtight container at room temperature for up to three days. For longer freshness, keep them in the refrigerator for up to a week. You can also freeze them for up to three months; just thaw at room temperature before serving.
Frequently Asked Questions
Can I use a different flour instead of sweet rice flour?
You can try other gluten-free flours, but sweet rice flour gives the best texture for these brownies.
What can I use as an egg replacer if I don’t have dry egg replacer powder?
You can use flaxseed meal mixed with water or a commercial vegan egg substitute.
How do I know when the brownies are done baking?
Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, they’re ready.
Can I substitute regular sugar for turbinado sugar?
Yes, regular brown sugar or granulated sugar can be used, but turbinado adds a nice texture and flavor.
Is it necessary to use vegan margarine, or can I use oil?
Vegan margarine helps with texture and flavor, but you can substitute with a neutral oil if needed.
How should I store these brownies?
Keep them in an airtight container at room temperature for up to 3 days or refrigerate for about a week.
Can I freeze these brownies?
Yes, wrap them well and freeze for up to 2 months. Thaw at room temperature before serving.
Why is xanthan gum included in the recipe?
Xanthan gum helps bind the ingredients and improve the texture since there’s no gluten.
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