Wednesday, March 8, 2017

Ultimate Gluten Free Fudge Brownies

I made these on Valentines Day for Kathleen.  She feels better when she tries to eat gluten free.  They were very good.  See my changes in bold. 

Ultimate Gluten Free Fudge Brownies

⅔ cup (2¾ oz.) almond flour
½ teaspoon salt
1 tablespoon cocoa powder
6 oz. dark chocolate, coarsely chopped*
½ cup (4 oz.) coconut oil Beth used butter
1 cup coconut sugar Beth used Splenda
2 eggs
1 teaspoon vanilla extract
1 cup dark chocolate chips

Preheat oven to 350ºF. Line with parchment and lightly grease an 8x8” baking pan.

In a medium bowl, whisk the almond flour, salt, and cocoa powder together.

Put the chocolate and coconut oil in a large glass bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and coconut oil are completely melted and smooth. Add the coconut sugar. Whisk until completely combined. The mixture should be room temperature.

Add 2 eggs to the chocolate mixture and whisk until combined. Add the vanilla and stir. Do not overbeat the batter at this stage or your brownies will be cakey.

Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula, fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Fold in the chocolate chips.

Bake in preheated oven for 28-32 minutes or until a toothpick comes out with moist crumbs attached. Don't over bake!!

Cool brownies completely before cutting into 16 equal squares with a very sharp knife.

Brownies will keep in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

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