[pinit][pinit] I went for it. Things have been pretty healthy around here, what with all the back-to-school breakfast Paleo muffins and breakfast Paleo cookies. Today, we’re diving into the deep end. These are seriously fudgy gluten free brownies. They’re not cakey. Not at all. Let’s put it this way—I had them under a dome on a cake plate, each individually wrapped, and you could smell them in the next room when I lifted the dome. Now that’s chocolatey. And I can’t think of a better way to surprise my kids in their lunchboxes.
No, these are not an every day thing. But I leave moderation of your diet up to you. I do that … out of respect. I trust that you know what’s best for yourself and your family.
And, anyway, and here’s something to distract you from these gorgeous, thick and rich brownies of the decadent persuasion: a healthy gluten free brownie. Now everybody’s happy, right?
3/4 cup (60 g) Dutch-processed cocoa powder (I use Rodelle brand)
1/4 teaspoon kosher salt
1/2 cup (100 g) granulated sugar
3/4 cup (164 g) packed light brown sugar
2 eggs (120 g, out of shell) at room temperature, beaten
1 tablespoon pure vanilla extract
2 tablespoons heavy cream
Preheat your oven to 350°F. Grease a 9-inch x 9-inch baking sheet, line with crisscrossed sheets of unbleached parchment paper, both sheets long enough to overhang the sides of the pan and greased in between. These will be the “handles” you use to lift the brownies out of the pan. Set the pan aside.
In a small, heat-safe bowl, place the chopped chocolate and butter, and place over a pan of simmering (not boiling) water. Stir occasionally until melted and smooth. Remove the bowl and set it aside to cool briefly.
In a large bowl, place the flour blend, cocoa powder, salt, and granulated sugar, and whisk to combine well. Add the brown sugar, and whisk again to combine, breaking up any lumps in the brown sugar. Add the eggs and vanilla, and mix to combine. Add the melted chocolate and butter mixture, and then the heavy cream, and mix again to combine. The batter should be thick but smooth. Scrape the batter into the prepared pan and spread into an even layer with a wet spatula.
Place the pan in the center of the preheated oven and bake just until firm to the touch and a toothpick inserted in the center comes out mostly clean (about 22 minutes). Allow to cool completely in the pan before lifting by the overhung parchment paper onto a cutting board. Slice into 9 or 16 squares.
P.S. Wanna know the best way to get ready for back-to-school, and all those lunches that must be made? Pre-order Gluten-Free on a Shoestring Bakes Bread, of course! Those sandwiches aren’t gonna make themselves…