[pinit] I may bake mostly non-Paleo gluten free (NPGF – should that be a thing?), but I honestly don’t think I’m ever going to make my traditional super fudgy gluten … more
[pinit] I may bake mostly non-Paleo gluten free (NPGF – should that be a thing?), but I honestly don’t think I’m ever going to make my traditional super fudgy gluten free brownies again. Unless I’m baking for someone with a nut allergy. But otherwise? These Super Fudgy Paleo Brownies might just be my new favorite brownies.
They are much healthier than your traditional brownie, but still dense and fudgy and crazy satisfying. Believe it or not, I have no problem enjoying these gorgeous brownies in moderation. For real. I may kid, but I never lie. Unless it’s a white lie that I told to protect your feelings, and you can’t hold that against me I was only thinking of you.
The only wee little wrinkle in the whole thing is that you really do need to make the batter in a blender. Any blender will do (high speed fancy blender not required), but I have done it both ways (and even in a stand mixer), and the blender makes the smoothest dough. Smooth dough = gorgeous brownies. Less-than-smooth dough = kinda grainy brownies.
But look at the rewards! Do me a solid, though: be sure you are using your oven thermometer instead of the gauge on your oven itself (you have one of those for baking gluten free bread anyway, right?). Almond flour tends to burn at higher temps, and you want these to stay fudgy. And I know it’s only a tablespoon of coconut flour, but it’s worth buying some to use in this recipe. I’ve also made the recipe without it, and they just don’t have the same texture. You don’t need to buy a ton of coconut flour – I keep it in the refrigerator and it takes me forever to make it through a 1 1/2 pound bag. And I think we can all agree that I bake a lot.
5 ounces dark chocolate, chopped
7 tablespoons (84 g) nonhydrogenated vegetable shortening (can substitute an equal amount of virgin coconut oil)
1/4 cup (84 g) honey
3 eggs (180 g, out of shell) at room temperature, beaten
3/4 cup (120 g) coconut sugar
1/2 cup (56 g) blanched almond flour
1 tablespoon (8 g) coconut flour
3/4 cup (60 g) unsweetened cocoa powder (either natural or Dutch-processed)
1/8 teaspoon baking soda (omit if using Dutch-processed cocoa powder)
1/4 teaspoon kosher salt
Preheat your oven to 325°F. Grease a 9-inch square baking pan, and then line it with overhung sheets of crisscrossed unbleached parchment paper, and set the pan aside.
Place the chocolate and shortening in a small, heat-safe bowl and then place the bowl over a small pan of simmering (not boiling) water, taking care that the bowl doesn’t touch the simmering water. Melt the chocolate and shortening, stirring occasionally, until smooth. Remove the bowl from the heat, and allow to cool briefly.
Once the chocolate mixture is no longer hot to the touch, pour the chocolate mixture into the bottom of a blender, and add all of the remaining ingredients, in the order listed. Blend until smooth. You may have to stop the blender a couple times to scrape down the sides. If you do not blend the batter, but rather just mix it with a spoon, the brownies may be a bit grainy after baking.
Scrape the brownie batter into the prepared pan, and smooth into an even layer with a wet spatula. Smack the bottom of the pan squarely on the counter a couple times to break any air bubbles trapped inside. Place in the center of the preheated oven and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 20 minutes before removing from the pan by holding onto the overhung pieces of parchment paper. Slice into squares and serve.
P.S. If you haven’t yet, pick up your copy of Gluten Free on a Shoestring Bakes Bread! My cookbooks are the engine that drives this daily blog, so thank you for all your support!