Bars & brownies · Requires cooking· Gluten-free

Fudgy Cocoa Brownie Squares

Name: Fudgy Cocoa Brownie Squares
Prep time: 20 min
Cook time: 28 min
Yield: 8 servings
Ingredients: 100 g Gluten-free 1:1 baking flour blend (with xanthan gum); 40 g Unsweetened cocoa powder; 112 g Allulose; 100 g Whole egg, without shell; 140 g Plain nonfat Greek yogurt; 40 g Canola oil; 50 g Unsweetened peanut butter; 5 g Vanilla extract; 1 g Iodized salt

Dark cocoa brownies with a dense, moist center and a little peanut butter for richness, without chocolate pieces or a hard fat coating.

HANDS-ON20 minutes

COOK28 minutes

REST / SET20 min batter rest · 1 h cool · 2 h chill

MAKES8 dessert portions

Let’s make it

An original Raw Desserts editorial recipe. About these recipes

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Makes 8 servings

Gluten-free 1:1 baking flour blend (with xanthan gum)100g gluten-free 1-to-1 baking flour with xanthan gum
Grams of Gluten-free 1:1 baking flour blend (with xanthan gum)g
Unsweetened cocoa powder40g unsweetened cocoa powder
Grams of Unsweetened cocoa powderg
Allulose112g pure granulated allulose
Grams of Alluloseg
Whole egg, without shell100g beaten whole egg, without shells
Grams of Whole egg, without shellg
Plain nonfat Greek yogurt140g plain nonfat Greek yogurt
Grams of Plain nonfat Greek yogurtg
Canola oil40g canola oil
Grams of Canola oilg
Unsweetened peanut butter50g smooth unsweetened peanut butter, well stirred
Grams of Unsweetened peanut butterg
Vanilla extract5g vanilla extract
Grams of Vanilla extractg
Iodized salt1g fine salt
Grams of Iodized saltg

Weights are edible ingredient amounts before cooking; weigh eggs without shells. Changing servings scales every ingredient, but finished weight can change during cooking. Keep the stated pan depth or individual portion size. Use more pans or portions when scaling; follow the original temperature and doneness checks. Do not eat raw flour, eggs or batter.

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A few simple steps

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Follow the updated ingredient weights and your swap notes above. The method keeps the original ingredient names; chilling and cooking times are guidance.

01
Heat a conventional oven to 160°C / 320°F and line an 18 cm / 7 inch square metal tin, leaving paper overhang for lifting.
02
Whisk the egg and allulose until evenly combined but not foamy. Stir in the yogurt, oil, peanut butter and vanilla until smooth.
03
Sift the cocoa and flour together with the salt, then stir into the wet mixture until evenly combined with no dry pockets. Cover and rest for 20 minutes so the gluten-free flour hydrates. Spread the thick batter evenly in the tin.
04
Bake for 23–30 minutes until the edges are set and a skewer in the center carries moist crumbs but no liquid batter. Do not judge the center by the dark surface color; the center should reach at least 71°C / 160°F.
05
Cool in the tin on a rack for about 1 hour, then refrigerate for at least 2 hours to let the fudgy center firm.
06
Lift out and cut into the selected number of equal squares with a warm wiped knife. Let each serving stand briefly before eating for a softer texture.

Before you begin

Notes for this recipe

An original Raw Desserts editorial recipe concept, not a cookbook transcription and not a tested adaptation.

A note from our kitchen

This original editorial recipe and its swap suggestions have not been independently kitchen-tested. Check texture as you go, follow ingredient package instructions, and refrigerate perishable mixtures promptly.

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30 min prepCooked

Fudgy Cocoa Brownie Squares

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Notes for this recipe

A note from our kitchen

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