About Me

My photo
Simply put, I love food. I revel in everything about it: taste, texture, preparation, presentation, etc. The most favored aspect for me is the social aspect of food…learning to cook from one’s mother, preparing food with friends, grilling out, potlucks, dinner parties or simply meeting for dinner. I light up watching the people I love eat the food that I create. It still truly amazes me how food brings us together. So a little about me. Now in my early 30s, I’ve learned all I know about cooking from my mother and grandmothers. My Midwestern roots are definitely reflected in my cooking style and the recipes that I choose as I am very “meat and potatoes” centric and heavy handed with the butter sometimes. More later, but for now Happy Nomming!

Sunday, January 15, 2012

Dark Chocolate Brownies (GF)


Unwitting friends and family have told me that these are the best brownies they've ever had  before I tell them that they are gluten free.  Even after I tell them, they still stand by their original opinion.  

A big fan of the slighty-undercooked brownie myself, I would have to agree that the dark chocolate coupled with the gooeyiness of these brownies makes me swoon. Top with some homemade vanilla bean ice cream and seasonal berries and prepare for a foodgasm. 

Huge thanks to the Gluten Free Goddess for this one.  I have yet to make any of her recipes that turned out poorly. http://glutenfreegoddess.blogspot.com/



5 ounces dark chocolate
1/2 cup coconut oil
1 cup plus 2 tablespoons light brown sugarDescription: http://www.assoc-amazon.com/e/ir?t=recipfromaglu-20&l=as2&o=1&a=B001EO5Q64&camp=217145&creative=399369
1/2 cup almond meal (I just magic bullet almonds to a fine powder. Works great!)
1/4 cup brown rice flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 eggs, beaten
1 tablespoon GF vanilla
1/2 cup chopped pecans or walnuts (Optional) 
1/2 whatever kind of chips* for the top (Optional)

Instructions:

Preheat the oven to 350┬║F. Line an 8x8-inch square baking pan with foil and lightly oil the bottom.

Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring.

In a mixing bowl whisk together the brown sugar, almond meal, brown rice flour, sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.

If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Even out the batter with a spatula.

*Press some semi-sweet or dark or white or whatever chips into the top of this bad boy!

Bake in the center of a preheated 350 degree F oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.

Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole. Cool for an hour before cutting. 



No comments:

Post a Comment