Monday, March 30, 2015

gluten-free brownies


Well I haven't done the ABC baking challenge this year for a couple of reasons: 1. I wasn't crazy about the recipes that were featured and 2. I kept forgetting to bake something in time for the posting. But that all changed when I saw this brownie recipe. 


I haven't really dabbled with gluten-free mostly because I'm grateful not to have to. Gluten-free recipes are becoming more popular because you probably know someone who is allergic to gluten, or you're just trying to be more health-conscious. Regardless, I was intrigued that this recipe was dairy and gluten free. No flour or butter?! This is craziness. Craziness that I needed to experience first-hand.


And you know what? I'd make these again. Now that's a huge compliment to these little babies. I'm pretty particular when it comes to homemade brownies and these were right up there. Not my absolute favorite recipe because, let's be honest, I'll always be partial to flour and butter but because the almond meal just can't be smooth like flour, so there's a slight nubby texture that takes a bit getting used to. The chocolate flavor is wonderfully intense and the chocolate chips add a lovely moist richness that brings these brownies to the fudge-y category. Which, as we all know, is not a bad category for a brownie to be in. 


I have a coworker who is allergic to gluten and is usually never able to have any of my baked goods because I practically trail flour as I walk by her. I was dying to give these to her so that I could get her opinion on how they fared with other gluten-free baked goods. She loved them and said they weren't dry and they reminded her of regular brownies, which excited her (and me) the most. Success!

Have you tried any recipes for gluten-free baked goods?


Gluten (and dairy) free Brownies
Recipe from here
Makes 16 brownies

Recipe Notes-
- Bob’s Red Mill makes an almond meal that I like using. I’ve ground up my own almonds before, but buying it already ground saves a step.
- The addition of the chocolate chips give these brownies an extra chocolate-y richness that would be lacking if they weren’t in there…so don’t skip ‘em!

Ingredients:
2 Cups confectioners' sugar
2/3 Cup unsweetened natural cocoa powder
2 Cups ground almonds/almond meal
½ tsp. salt
2 large eggs, at room temperature
1 large egg white
2 Tbs. water
1 tsp. vanilla extract
5 oz. (about 2/3 cup) dark chocolate chips, or chopped bittersweet chocolate, plus extra for sprinkling on the top.

Directions:
1. Preheat the oven to 350° degrees F and line the bottom and sides of an 8×8-inch pan with parchment paper (letting it hang over the edges of pan for easy removal and even easier cleanup!).
2. In a large bowl, whisk confectioners’ sugar, cocoa powder, almond meal and salt until blended.
3. In another small bowl, whisk the whole eggs, egg white, water and vanilla extract and stir until incorporated. Add the wet egg mixture, to the large bowl of dry ingredients, and stir until the batter is thick and smooth. Add the chocolate chips (or chopped chocolate) and mix well.
4. Scrape batter into the prepared pan; smooth the top and scatter extra chocolate over the top. Bake until a toothpick inserted into the center comes out with a few moist sticky bits, about 25-30 minutes.
5. Place the pan on a wire rack and let cool slightly. For neat slices, let cool completely before slicing.


10 comments:

  1. Yours look like they taste good. Plus I love your photos. I wish we could actually try each other's attempts at the recipes in real life!

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    1. Thank you Arwen, and I wish we could try each other's results too. Like a monthly baking club that could meet at someone's house. I guess we have to settle for a virtual one instead.

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  2. I love your expression "I.. trail flour." I'm the same way and am not that interested in imitation baked goods. I'm so glad you like these. Mine are sitting waiting to be cut and tasted tomorrow.

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    1. Ha Karen, I'm glad you can relate to the flour. I hope you like them!

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  3. Definitely a recipe I'll be making up a quadruple batch today, to share with work.

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    1. I agree David, these are great for a crowd, so you don't have to worry about folks with gluten allergies!

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  4. Your brownies look nice and moist, and, like you and David, I did like them and would make them again.
    I have baked gluten free and vegan breads and pastries, and one of my favorite cherry cakes is actually also made with almond meal. Not out health concerns, but only out of curiosity, for gluten-intolerant friends or because of a great taste (vegan cupcakes).

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  5. Great job on the brownies. They look fudgy and moist. I loved these!!

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