Why bake a gluten-free brownie from scratch and not a mix?
While baking mixes are perfectly acceptable in a pinch, and no doubt a boon to busy cooks on a gluten-free diet (well, honestly, who isn’t busy, preoccupied, overwhelmed, and anxious these days, I ask you?), your taste buds will tell you why. In a heart beat, Darling.
A dark chocolate brownie made from scratch is deeply delicious and decadent. Impressive, even. Company worthy. Dare I say, date night worthy. I’m not kidding. This brownie recipe is swoon inducing. (You know what they say about chocolate.) But here’s the best part. Throwing this recipe together takes only a few minutes longer than opening up a box of mix. In fact, you can whip up these luscious gooey babies in a mere ten minutes. In less time than it takes you to scan your daily dose of cute animals IG feed.
Seriously. So what is more rewarding? Watching baby donkeys frolic on Instagram or stirring together this rich, tender, dark chocolate brownie recipe, one of the most loved recipes here on Gluten-Free Goddess?
I think you know the answer.
social distancing air-kisses,
Karina xox
Gluten-Free Dark Chocolate Brownie Recipe
Lovely reader Clare sent me her recipe for gluten-free brownies using unsweetened cocoa (see Clare’s recipe below). I knew the minute I read Clare’s recipe it was going to work. I’ve updated the recipe today and made it with melted dark chocolate, coconut oil and dark chocolate chips. Thanks Clare for the brownie goodness! You’re a sweetheart.
Ingredients:
5 ounces high quality 60-70% cocoa dark chocolate
1/2 cup organic coconut oil
1 cup light brown sugar (not packed)
1/2 cup almond meal
1/4 cup sorghum flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 organic free-range eggs, beaten
1 tablespoon bourbon or Tahitian vanilla*
Optional:
1/2 cup chopped pecans or walnuts, if desired
Dark chocolate chips for the top, if desired
Instructions:
Preheat the oven to 350ºF. Line an 8×8-inch square baking pan with parchment paper.
Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.)
In a mixing bowl whisk together the brown sugar, almond meal, sorghum flour, fine 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 silicone spatula.
Stud the top with some dark chocolate chips and press in slightly.
Bake in the center of a preheated 350ºF 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.
Chill for an hour before cutting. (Though warm and gooey is really divine, if you don’t mind them falling apart.)
Yield: 16 servings
*For chocolate-mint brownies use 1 teaspoon peppermint extract and 1 teaspoon vanilla extract.
NOTES:
These brownies are melt-in-your-mouth style- reminiscent of flourless chocolate cake. Without all the fuss.
I’ve updated the recipe, using coconut oil and 70% cocoa dark chocolate.
There is no xanthan gum, and no starch.
I’m now using less brown rice flour. Here’s why- there is elevated arsenic in rice.
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Clare’s Gluten-Free Brownie Recipe
For those of you asking for Clare’s original brownie recipe with cocoa powder, here it is, as written.
3/4 cup gluten free flour (almond and sweet rice flour combo)
1 cup sugar (brown or white)
5 tablespoons cocoa
1 teaspoon salt
1/2 cup shortening (butter, or GF margarine etc.), softened
2 eggs
1 teaspoon vanilla extract
Melt the shortening in a glass bowl using a microwave, then add the rest of the ingredients.
Add 1/2 cup of nuts, etc., if desired.
Spread in an 8×8-inch baking pan.
