Rich, Decadent, Blissful Brownies

As a chocolate lover, brownies are at the top of my list of favorite desserts.  My idea of the perfect brownie is a crispy outside with a decadently moist center.  I also don't like brownies that are overly sweet, but rather have a rich, chocolately taste.  I found this recipe from The Weather in Cascadia, and the addition of almond meal made it sound too irresistible to not try to make.  When I made it I was an ounce short on chocolate, so I substituted an ounce of unsweetened cocoa powder and while I haven't tried it with all 5 ounces of dark chocolate this version I made was so delicious, why change a good thing?  I used 60% cocoa bittersweet chocolate for my recipe, but I'd love to try an even darker version.  And I'm sure a lighter or milk chocolate could be just as good if that rich, dark chocolate flavor isn't for you.  Also, for this recipe I did a recipe and a half which is why you'll see 3 egg and why I used a 13'' X 9'' pan (it was slightly thinner than I would have liked, I think a double recipe would have been perfect).  They're my perfect brownie.  Crispy top with a moist, silky center.  Rich and decadent with the sweet almond flavor coming through and slightly floral notes from the dark chocolate.  My friends and family love them (and have been begging me for the recipe!) and I guarantee yours will too!

Gluten Free Brownie Bliss

Recipe adapted from The Weather In Cascadia, whose recipe was adapted from Gluten Free Goddess

Fills a 8'' X 8'' pan

Ingredients

- 4 oz 60% cocoa Ghiradeli bittersweet chocolate bar, roughly chopped 
- 3 tbsp cocoa powder (Hershey's, or any non-Dutch processed)*
- 1 tbsp canola oil (or vegetable)
- 1/2 cup unsalted butter
- 2 eggs
- 3/4 cup packed light brown sugar
- 2 tsp gluten free vanilla
- 1/2 cup of almond flour (I used a coffee bean grinder to grind fresh almonds)
- 1/4 cup brown rice flour
- 1/2 tsp fine sea salt
- 1/4 tsp baking soda

*Dutch Processed Cocoa Powder does not react with baking soda

 

- Preheat oven to 350˚F and grease a 8'' X 8'' pan.
- Melt the butter in the microwave.  Add in the chopped chocolate and stir until it's melted.  Add the cocoa powder and oil and mix to combine.

- Beat the eggs in a mixer with a paddle until they are a bit frothy.
- Add the sugar and the vanilla and beat until smooth.
- Add the butter/chocolate mixture and beat until smooth.
- Whisk together the brown rice flour, almond meal, baking soda, and salt in a bowl.  Add to the mixer.  Scrape down the bowl, then mix until combined.

- Pour into the pan and smooth so it is even distributed throughout the pan.
- Bake for 10 minutes, then turn.  Bake another 10-15, until a toothpick comes out mostly clean (err on the side of moist...overcooked, dry brownies are the opposite of what you want.  You want soft, moist brownies)

- Cool on a rack until cool to the touch (I know it's difficult to resist the temptation when your whole house will be smelling of chocolate, but if you try to cut them too soon -and I know this from persoanl experience- they will fall apart).
- Cut, serve, and enjoy!

  I have taken this recipe and made Chocolate Chip Cookie Brownies, using my own Gluten Free chocolate chip cookie recipe.  I also made Sugar Free, Gluten Free Strawberry Cheesecake Swirl Brownies.  I can't wait to try making other varieties...some ideas include Espresso Brownies, Mint Brownies, and Peanut Butter Brownies.  Even do something as simple as adding chocolate chips like the people I adapted this from.  Or add walnuts if you like some crunch in your brownies...the possibilities are endless!!