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