Gluten-Free Brownies of Awesomeness!
Dudes, I have made the best gluten-free brownies ever!! Back in the day, I used to make gluten-free stuff for a friend of mine who had Celiac's Disease. All the baked goods I made by combining things like rice flour and tapioca flour and such totally flopped. I had to use a mix. I don't like mixes. Fastforward to now, and another coworker has developed an intolerance to gluten, and I decided to give the gluten-free from scratch brownie another shot. Boy howdy, I'm glad I did!
I got this recipe from the Gluten-Free Goddess website. You can find it here.
Dark Chocolate Brownies
5 ounces Belgian dark chocolate
1/2 cup butter
2 eggs
1 cup packed light brown sugar
1/2 cup almond meal
1/4 cup brown rice flour (I actually used white rice flour)
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons vanilla extract
1/2 cup extra semi-sweet chocolate chips for the top
Preheat the oven to 350 degrees F. Line an 8x8-inch square baking pan with foil and lightly oil the bottom.
Using the microwave, melt the dark chocolate and butter in a large (microwave safe) measuring cup. Stir together to combine. Set aside.
In a mixing bowl, beat the eggs on medium high till frothy. Add the brown sugar and beat until the mixture is smooth.
Add the melted chocolate mixture into the egg-sugar mixture a little at a time - incorporate it slowly- and beat well for a good minute. The chocolate will look smooth and glossy.
Melted chocolate & butter -- mmmmm! The full batter -- my vanilla says it's gluten-free.
In a bowl, combine the dry ingredients: almond meal, rice flour, salt and baking soda; whisk together. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat another half a minute or so. Pour batter into the prepared pan.
Layer the semi-sweet chips all over the top of the batter and press them in slightly, if adding.
Bake in the center of a preheated 350 degree F oven for 33 to 35 minutes, or until the brownies are set. Don't overcook. Cool on a wire rack; and remove the brownies from the pan by gripping the foil edges. Chill before cutting.
The brownie batter w/ chocolate chips, then the brownies all baked! Yummers!
These tasted awesome! I was so impressed. I thought they might taste a bit grainy (the batter looks a little grainy) but they didn't! One note on gluten-free ingredients: vanilla typically has gluten in it, b/c of the alcohol content. My vanilla said it was gluten-free on the package, but it did have alcohol in it. So I'm not sure how that worked. Also, I didn't bother w/ buying the gluten-free chocolate chips, b/c my coworker doesn't have Celiac's Disease -- she has Lyme's Disease, and they're trying a highly reduced gluten diet, so if a few little chocolate chips creep in, it's not the end of the world.
And that's all she wrote about the gluten-free brownies! Time to eat another one!
I got this recipe from the Gluten-Free Goddess website. You can find it here.
Dark Chocolate Brownies
5 ounces Belgian dark chocolate
1/2 cup butter
2 eggs
1 cup packed light brown sugar
1/2 cup almond meal
1/4 cup brown rice flour (I actually used white rice flour)
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons vanilla extract
1/2 cup extra semi-sweet chocolate chips for the top
Preheat the oven to 350 degrees F. Line an 8x8-inch square baking pan with foil and lightly oil the bottom.
Using the microwave, melt the dark chocolate and butter in a large (microwave safe) measuring cup. Stir together to combine. Set aside.
In a mixing bowl, beat the eggs on medium high till frothy. Add the brown sugar and beat until the mixture is smooth.
Add the melted chocolate mixture into the egg-sugar mixture a little at a time - incorporate it slowly- and beat well for a good minute. The chocolate will look smooth and glossy.
Melted chocolate & butter -- mmmmm! The full batter -- my vanilla says it's gluten-free.
In a bowl, combine the dry ingredients: almond meal, rice flour, salt and baking soda; whisk together. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat another half a minute or so. Pour batter into the prepared pan.
Layer the semi-sweet chips all over the top of the batter and press them in slightly, if adding.
Bake in the center of a preheated 350 degree F oven for 33 to 35 minutes, or until the brownies are set. Don't overcook. Cool on a wire rack; and remove the brownies from the pan by gripping the foil edges. Chill before cutting.
The brownie batter w/ chocolate chips, then the brownies all baked! Yummers!
These tasted awesome! I was so impressed. I thought they might taste a bit grainy (the batter looks a little grainy) but they didn't! One note on gluten-free ingredients: vanilla typically has gluten in it, b/c of the alcohol content. My vanilla said it was gluten-free on the package, but it did have alcohol in it. So I'm not sure how that worked. Also, I didn't bother w/ buying the gluten-free chocolate chips, b/c my coworker doesn't have Celiac's Disease -- she has Lyme's Disease, and they're trying a highly reduced gluten diet, so if a few little chocolate chips creep in, it's not the end of the world.
And that's all she wrote about the gluten-free brownies! Time to eat another one!