Raspberry-Kissed Brownies

Raspberry-Kissed Brownies Recipe

By Dr. Anu Gupta Published: June 22, 2015

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    1. 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.
    2. Stir together the sugar and sweet potatoes in a medium bowl until well combined. Beat in the whole egg and egg white.
    3. 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.
    4. 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.
    5. 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.
    6. 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.



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      Dr. Anu Gupta
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