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Cinnamon-Spiked Brownies

BT Calgary | posted Tuesday, Nov 17th, 2015

Prep 20 minutes
Bake 35–40 minutes
Makes 6 large or 12 small brownies


  • 2 Tbsp coconut oil
  • 1 Tbsp + ¾ cup rice f lour
  • 3 oz (about 1 bar) unsweetened baking chocolate
  • ¾ cup Simple Applesauce (page 204)
  • or unsweetened, organic store-bought
  • ½ cup sweet potato purée
  • ½ cup coconut sugar
  • ¼ cup honey
  • ¼ cup cocoa powder
  • 2 tsp pure vanilla extract
  • ¾ tsp baking powder
  • Cinnamon-Spiked Brownies
  • 2 tsp ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of ground cloves
  • Pinch of cayenne
  • Pinch of sea salt
  • ¼ cup water (as needed)


1. Preheat the oven to 350°F. Coat an 8-inch square pan with 1 Tbsp of the coconut oil and powder it with 1 Tbsp of the rice f lour.
2. Configure a double boiler using a medium pot of water with a stainless steel mixing bowl or smaller pot over top. Melt the chocolate with the remaining 1 Tbsp coconut oil over low heat.
3. In a blender or food processor, combine the applesauce, sweet potato purée, coconut sugar, honey, cocoa powder, and vanilla. Add the chocolate/oil mix and combine until smooth. It should be creamy.
4. In a bowl, mix together the remaining ¾ cup of rice f lour, the baking powder, cinnamon, nutmeg, cloves, cayenne, and salt. The batter should be thick but not sticky. Add water 1 Tbsp at a time if needed.
5. Pour the batter into the pan, smooth it out with a spatula, and bake for 35 to 40 minutes. A toothpick inserted in the center will come out just a little gooey when the brownies are cooked through. They should be firm when you press down. Cool completely on a cooling rack.

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