Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, potato starch fudge brownies (gluten and dairy free). One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Potato Starch Fudge brownies (Gluten and dairy free) is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Potato Starch Fudge brownies (Gluten and dairy free) is something that I have loved my whole life. They are nice and they look wonderful.
Potato Starch Fudge brownies (Gluten and dairy free) Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, potato starch fudge brownies (gluten and dairy free). One of my favorites food recipes.
To begin with this particular recipe, we must first prepare a few components. You can have potato starch fudge brownies (gluten and dairy free) using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Potato Starch Fudge brownies (Gluten and dairy free):
- Make ready 2 eggs
- Make ready 1 ripe banana
- Prepare 1/4 cup sugar (I used palm sugar but any kind will do)
- Take 1/2 cup cocoa powder
- Prepare 2 tbsp potato starch/corn starch
Plus, the all-star ingredient is sweet potatoes, so you're getting a big dose of nutrition in every fudgy bite. In a large mixing bowl, whisk together the almond flour, sugar, cocoa powder, and tapioca starch. Add the dry ingredients to the melted chocolate mixture, and mix well to form a lump-free batter. Add the eggs and vanilla, and beat into the brownie batter.
Instructions to make Potato Starch Fudge brownies (Gluten and dairy free):
- Blend eggs and banana
- Mix sugar and cocoa powder
- Mix wet and dry ingredients together. Add in potato starch or any other types of flour you have on hand till the mixture is quite thick.
- Bake for 180 degrees for 20-25 mins. Let cool completely before cutting. Freezes well!
Fold in the chocolate chips if using. I subbed out the butter for half coconut oil /half palm shortening then potato starch for corn starch so mine are gluten, dairy, corn and soy free! They still turned out perfectly with that thin, slightly crispy "skin" on top and an ooey-gooey center. SUGAR, EXPELLER PRESSED CANOLA OIL, LIQUID WHOLE EGG, POTATO STARCH, ALKALI PROCESSED COCOA, SALT, XANTHAN GUM, NATURAL VANILLA FLAVOUR, NATURAL CHOCOLATE FLAVOUR. CONTAINS: EGGS MANUFACTURED ON SHARED EQUIPMENT WITH SOYA.
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