5 ounces high quality dark chocolate
1/2 cup organic coconut oil
1 cup plus 2 tablespoons light brown sugar
1/2 cup almond meal
1/4 cup brown rice flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 eggs, beaten
1 tablespoon bourbon vanilla*
Preheat the oven to 350ºF. Spray the pan with cooking/baking spray.
Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.)
In a mixing bowl whisk together the brown sugar, almond meal, brown rice flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.
If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Even out the batter with a silicone spatula.
Sprinkle the top with some dark chocolate chips and press in slightly.
Bake in the center of a preheated 350 degree oven for 32 to 35 minutes, or until the brownies are set.
Cool on a wire rack for a few minutes before treating yourself to a warm delicious gluten free brownie!
Yield: 12-16 servings
*For chocolate-mint brownies use 1 teaspoon peppermint extract and 1 teaspoon vanilla extract.
Monday, January 16, 2012
MMMMMMM Chocolate!! These brownies are so light and fluffy and fudge-y all at once! I have tried a few gluten free recipes for brownies and this by far is the best!