Monday, February 7, 2011

Fudge Sour Cream Brownies with Fudge Sauce

2 eggs, separated
1/4 cup butter, softened
1/4 cup hot water
1/4 cup cocoa powder
1 cup real maple syrup
1 1/4 cup quinoa flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp vanilla
1/2 cup sour cream

Preheat oven to 375. Beat egg whites on high until stiff. (Save yolks.) Mix remaining ingredients separately (including yolks) until moist. Gently fold in eggs whites. Put into greased 8 x 8 pan for 30 - 35 minutes or lined muffin tins for 12 - 16 minutes. Top with fudge sauce and/or strawberries if desired.

Fudge Sauce

1/4 cup cocoa powder
1/2 cup butter
1/3 - 1/2 cup real maple syrup
1 T vanilla
pinch of sea salt
1 cup milk
1 - 2 T arrowroot (to desired thickness)

Place all ingredients in top half of a double boiler. Stir occasionally.


  1. I don't have a double boiler. Do you think I'd be okay just doing it in a sauce pan? Also, would you simply double this recipe for a 9 x 13 cake?

  2. I would think long as you were careful not to burn the chocolate. I've also heard of women putting a pan over another pan and boiling water in the bottom one. Whatever works!

    I'm not sure on doubling it...I'm just not very good at predicting what will happen when recipes are altered or doubled! (And I have a food blog because...?) :) I always try stuff though! :) Maybe you could do a 9 x 13 with a couple extra cupcakes or something so you didn't have to cook it too long?

  3. Used this recipe for Abel's birthday cake today!