I think I’ve been won over by gluten-free baking. Me, lover of gluten, self-confessed gluten groupie! I never thought I’d see the day. Of course, it’s all thanks to chocolate.
And there’s nothing better for a chocoholic than brownies. Much like with chocolate chip cookies, everyone has their own idea of how the texture of brownies should be, either cakey and crumbly, dense and fudgy, or moist and chewy. I am personally a fan of the latter two, though I’ll never say no to a cakey brownie.
Let’s be real – as long as there’s chocolate in it, I’m not turning it down.
Adapted from Baking Illustrated
Makes about 30 brownies
- 7 oz. semisweet chocolate, chopped
- 1/2 cup unsalted butter, cut into quarters
- 3 tbsp cocoa powder
- 1 tbsp espresso powder
- 3 eggs
- 1 1/4 cups sugar
- 2 tsp vanilla
- 1/2 tsp salt
- 1 cup all-purpose flour
- 1 cup toasted chopped walnuts and pecans
- Preheat oven to 350F. Line an 8-inch square baking pan with aluminum foil and spray with cooking spray.
- In a small saucepan, melt the chocolate and butter, stirring occasionally until smooth. Whisk in the cocoa and espresso powder and set aside to cool.
- In a separate bowl, whisk together eggs, sugar, vanilla, and salt until combined. Stir in the warm chocolate mixture and whisk until incorporated. Then, stir in the flour with a wooden spoon or spatula until just combined. Fold in nuts.
- Pour the mixture into the prepared pan and smooth out with a spatula. Bake until slightly puffed, about 35 to 40 minutes. Cool to room temperature, about 2 hours. Remove brownies from pan and cut into 1-inch squares. Do not cut brownies until ready to serve.
These are, in a word, decadent. Thick and dense and so incredibly fudgy and rich. Much like with sugar cookies, overbaking is a brownie’s worst nightmare, so set a timer, watch the clock, and check the oven periodically. The tough thing about chocolate baked goods is that you can’t judge them based on looks, so you’re really going to have to rely on a timer to make sure these don’t get overbaked and dry.
And for those of you who like chewy brownies, this is one of my favorites, and it just so happens to be gluten-free! Sorry, gluten, I still love you, but maybe life without you wouldn’t be so bad after all.
From Gluten-Free Goddess
Makes about 30 brownies
5 ounces semisweet chocolate, chopped
1/2 cup coconut oil (or butter)
1 cup brown sugar
1/2 cup almond meal
1/4 cup sorghum flour
1/2 tsp salt
1/4 tsp baking soda
2 eggs, beaten
1 tsp vanilla
Preheat the oven to 350F. Line an 8-inch square baking pan with aluminum foil and spray with cooking spray.
Melt the chocolate and coconut oil in a saucepan over low heat, gently stirring.
In a mixing bowl whisk together the brown sugar, almond meal, sorghum flour, salt and baking soda. Make a well in the center and add the beaten eggs, vanilla and melted chocolate mixture. Whisk together until the batter becomes thick and glossy. Pour into prepared baking pan and smooth out with a spatula.
Bake for 30 to 35 minutes, or until the brownies are set and the top has cracked. Cool on a wire rack for 2 hours and cut into squares when ready to serve.
Unlike the fudgy brownies, these have that characteristic crackly, sunken top. They really are a bit of a revelation – if I hadn’t known these were gluten-free, I never would have guessed. They are so perfectly chewy and they literally melt in your mouth.
It’ll be hard, but be patient and let these rest for a couple of hours so that they firm up and are easier to cut into pieces. And if you really can’t wait, there’s nothing wrong with eating these with a fork straight out of the pan.
I don’t make brownies nearly as often as I should, mainly because when I’m hit with a chocolate craving, I’m too impatient to take the time to bake something. These brownies are definitely worth the time though (not that they take much time). And it probably wouldn’t hurt for me to bake a huge batch and save some in the freezer. You know, just to be prepared for future chocolate cravings.