GLUTEN-FREE POPPY SEED CHOCOLATE BROWNIES
This delectable brownie recipe oozes with chocolate fudge from its moist insides. A brownie you will not forget easily! Makes 10 servings.
4 ounces dark chocolate
⅔ cup of olive oil
3 large eggs
½ cup honey
1 cup 3.9 ounces natural apple sauce
2 ounces ground poppy seed
4 tablespoons cocoa powder
½ teaspoon baking soda
In a bowl that fits the microwave put the chocolate and the oil and melt for a few seconds. Set aside and let the mixture cool.
In a second large bowl using a fork whip the eggs for a minute; add the honey and apple sauce; mix gently. Add in the chocolate-oil mixture and mix.
In a small bowl place the poppy seed, cocoa powder and the baking soda. Mix and fold it into the large bowl mixture.
Pour the mixture into a 7 x 11 x 2-inches Pyrex pan. Bake in a 350° pre-heated oven for 25 minutes until a wooden skewer inserted in the center comes out clean.
Take out of the oven and cover with aluminum foil and let sit for half an hour before slicing the cake.
