“There is nothing better than a friend, unless it is a friend with chocolate.” -Linda Grayson
I am so all about the chocolate, always have been. I grew up in a home where not everything was chocolate (dad always wanted cherry pie for his birthday for example), but it actually seemed like it was. I was out of college before I even knew what a snickerdoodle was (chocolate chip cookies and brownies in rotation were our most common desserts). Now I enjoy lots of different flavors but chocolate remains my true love.
I've been working on my chocolate chip cookie and brownie recipes for quite some time. Up until recently I was pretty happy with my current recipes. Then my daughter was diagnosed with gluten sensitivity, and I was also advised to stay clear of gluten as I try to resolve some auto-immune issues. Personally I am not a huge fan of gluten-free baked goods. I find the taste starchy and off-putting. For some reason I find the gluten free flours bother my tummy a bit, too. I have used Bob 's Red Mill 1 to 1 Gluten Free baking flour with really great results, but again, the taste is just not what I am looking for. It's just my personal experience. You may feel differently, and it's all good.
So when I started thinking about gluten free brownies, the thought crossed my mind to make them in the style of flourless chocolate cakes, some of which use ground almonds in place of flour to add structure. So I did just that, and not only are they wonderful, I believe they are now my favorite brownie ever! The chocolate flavor is more vibrant than the version with all -purpose flour (which is an awesome brownie anyhow). So unless you are allergic to nuts, these grain free, gluten free (and decadently fudgey) brownies make one hell of a dessert! If you are allergic to nuts, don't worry, I tell you how much all purpose flour to use if you want to make them the traditional way, and you will NOT be disappointed!. Coming on Monday I'll be sharing an amazing dessert to use the brownies in-so stay tuned! It's a 2 for 1!
Best Ever Fudge Brownies- makes 1- 9x13" pan
1 1/2 cups plus 1 Tablespoon almond flour (or you can use 1 1/3 cups all-purpose or 1:1 Gluten Free flour or Einkorn flour, if you prefer)
1/2 teaspoon baking powder
1 teaspoon kosher salt
1/8 teaspoon instant espresso powder
4 ounces unsweetened chocolate, chopped
8 ounces bittersweet chocolate, chopped
2 1/2 sticks (10 ounces) unsalted butter, cubed
2 1/2 cups granulated sugar
4 teaspoons pure vanilla extract
6 large eggs, room temperature
2-3 Tbsp whole milk or heavy cream (optional)
1 cup of chocolate chips or chunks (optional)
Powdered sugar for dusting (optional)
1. Preheat oven to 325 degrees F. Line a 9x13" baking pan with aluminum foil. Spray with non-stick cooking spray; set aside.
2. With a whisk combine almond flour (OR all-purpose OR gluten-free flour, as you wish), baking powder, salt and espresso powder in a medium bowl; set aside.
3. In a microwave safe bowl, combine the butter, unsweetened and bittersweet chocolates. Gently melt the chocolate-butter mixture in the microwave, at 1 minute intervals until completely melted and smooth.
4. Whisk in the sugar until very well combined. Whisk in eggs, 2 at a time, and vanilla. Whisk until smooth.
5. With a spatula or wooden spoon, stir in the almond flour mixture (or whatever flour you chose).
6. Dump brownie batter into prepared pan, smooth top to level it out . I like to lightly brush the top with milk or cream to keep it soft (totally optional). Sprinkle chocolate chips or chunks evenly on top if using.
7. Bake the brownies on the center rack of the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.
8. Let cool completely, then refrigerate for 3 hours or over-night before cutting.
9. Remove brownies from pan using the foil to help. Remove the foil from the brownies and cut into desired sized brownies. I like to trim the edges for nice neat squares (the pastry chef in me plus you need a snack about now, don't you?). Dust with powdered sugar, if desired.
10. Grab a glass of cold milk and enjoy!
Note: I prefer to store these well-wrapped in the refrigerator to preserve freshness longer.
Remember to stop back on Monday for a super yummy dessert you can use scraps or chunks of these brownies in. I can't wait to share it with you!♥
Welcome to my blog! I am a mom to two grown children, former pastry chef, pet mom and creative who is trying to practice gratitude as a way of life and attempting to hold on to a sense of awe and wonder about everything in my world. I healed a chronic skin condition through the power of plants and now practice a whole foods plant based life-style. I want everyone in the world to be happy and whole, and I think food plays a major part in that. I live in Northern Colorado where I love to cook, play with art supplies, hike, explore spirtual ideas and practices and ride my bike. Thank you for visiting!