Gluten-Free Brownies
This is from glutenfreegoddess.blogspot.com/2006/01/dark-chocolate-brownies.html
Gluten-Free Brownies
(Comments in parentheses are mine.)
5 ounces Belgian dark chocolate (I used a chunk of Callebaut that I had bought around Christmastime and forgot I had in the pantry)
1/2 cup butter or vegan margarine (I used Tillamook unsalted butter)
2 eggs
1 cup packed light brown sugar (I used dark brown sugar)
1/2 rounded cup almonds, processed into a fine meal (I had whole almonds in the freezer. I tossed them into my Bullet mixer and pulsed it for about 30 seconds and presto! Almond meal!)
1/4 cup brown rice flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 teaspoons bourbon vanilla extract (I used one tablespoon vanilla paste)
Optional: (I opted out.)
1/2 cup chopped pecans or walnuts, if desired
1/2 cup extra semi-sweet chocolate chips
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 microwave safe bowl. Stir together to combine. Set aside. In a mixing bowl (I did all of the mixing in my stand mixer), 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. (At this point I tasted the batter and thought it was too sweet, not chocolatey enough, so I added a heaping tablespoon of Droste cocoa powder to the dry ingredients in the next step. Next time I might reduce the amount of sugar I use.)
In a separate bowl, combine the dry ingredients: almond meal, rice flour, fine sea 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. You now have your brownie batter. If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Shake the pan a little bit to even out the batter. 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.
Makes 9-16 servings.
They're in the oven now. I'll let y'all know how they turn out. :)
Gluten-Free Brownies
(Comments in parentheses are mine.)
5 ounces Belgian dark chocolate (I used a chunk of Callebaut that I had bought around Christmastime and forgot I had in the pantry)
1/2 cup butter or vegan margarine (I used Tillamook unsalted butter)
2 eggs
1 cup packed light brown sugar (I used dark brown sugar)
1/2 rounded cup almonds, processed into a fine meal (I had whole almonds in the freezer. I tossed them into my Bullet mixer and pulsed it for about 30 seconds and presto! Almond meal!)
1/4 cup brown rice flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 teaspoons bourbon vanilla extract (I used one tablespoon vanilla paste)
Optional: (I opted out.)
1/2 cup chopped pecans or walnuts, if desired
1/2 cup extra semi-sweet chocolate chips
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 microwave safe bowl. Stir together to combine. Set aside. In a mixing bowl (I did all of the mixing in my stand mixer), 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. (At this point I tasted the batter and thought it was too sweet, not chocolatey enough, so I added a heaping tablespoon of Droste cocoa powder to the dry ingredients in the next step. Next time I might reduce the amount of sugar I use.)
In a separate bowl, combine the dry ingredients: almond meal, rice flour, fine sea 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. You now have your brownie batter. If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Shake the pan a little bit to even out the batter. 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.
Makes 9-16 servings.
They're in the oven now. I'll let y'all know how they turn out. :)