If you’re all wondering when I’m going to stop surprising you with random changes to the blog, I promise it’s soon. I’m one of those people that gets bored quickly and I have a bit of perfectionism in me so the two together make for a crazy combination. I have a few more changes in store but nothing drastic, a tweak here and there. And I think I’m finally on my way to feeling satisfied with the way things are looking. A year later. Hey, it’s a work in progress!
Today’s recipe is for gluten free brownies. These guys are amazing! But before you imagine a dense, chocolately mass, let me stop you. Since they are gluten free and I don’t use any type of gums in my baking (guar, xanthan, etc), they developed more of a cake-like structure. Still delicious but not exactly the same texture as real brownies. The flavors are to die for and we finished them up in two days. Don’t judge. In our defense,
Never mind, we don’t have one.
As always, thanks for reading and following along!
P.S. If you missed yesterday’s exciting news, you can catch it here.
GLUTEN FREE BROWNIES RECIPE AND INGREDIENTS
*adapted from this recipe
1/2 c butter
3 oz unsweetened chocolate
1/4 c raw sugar
1/2 c honey
1/3 c coconut flour, sifted
1/4 c cocoa powder
1 tsp vanilla
3/4 tsp baking soda
1-2 oz chocolate, crushed (you can use chocolate chips)
Preheat oven to 325F.
Melt butter with chocolate in a small saucepan. A double broiler is best but a saucepan works – if using a saucepan, melt butter first on low and then add chocolate and melt, stirring often.
In a mixing bowl, mix eggs and sugar/honey until thoroughly combined. Add in flour, cocoa, vanilla and baking soda. Mix well. Add in melted chocolate, gradually. Mix. Fold in crushed chocolate.
Butter a 9×13 pan on the bottom and sides. Pour batter into the pan and evenly spread.
Bake for 45 minutes (original recipe called for 30-35 minutes but my toothpick did not come out clean at that point). Brownies will be ready when toothpick comes out clean.