Thursday, December 1, 2011

Gluten Free Fudgy Brownies with a Rocky Road twist!

Sorry for the delay in posting everyone! This week has been so hectic with travel and entertaining that I’ve been neglecting my gluten free readers!

With the cold weather moving in, I have been thoroughly enjoying my comfort food.  Unfortunately, enjoying is also synonymous with over-indulging or as I like to call it, “storing up for winter”. These rich, fudgy brownies are perfect for satisfying those cold-weather cravings. They go perfectly with a mid-afternoon latte or an after dinner hot cocoa (chocolate overload at its finest).

My preference is a moist, dense fudge-like brownie over the cakey alternative.  Many bakers, gluten free or not struggle to achieve that texture and the result is often a moist sponge cake., not a brownie. After many attempts with decent results, I’ve finally engineered what I believe is the perfect fudgy brownie.
                                                       Enjoying one at my desk

*Disclaimer:  If your new year’s resolution is going to be to cut out fatty food, get your fill of these now because they are certainly not diet.  All real butter and sugar here my friends!

1 cup butter
6oz dark chocolate

4 eggs
1 cup sugar
½ cup brown sugar
2 tsp vanilla
½ tsp salt
1 cup GF flour mix (link)

  1. Preheat oven to 350
  2. Place a small pot on stove top with about an inch of water in it and bring to a gentle simmer
  3. In a heat proof bowl, combine butter and chocolate and place over simmering water to melt together
  4. In a separate bowl, whisk eggs until frothy.  Add white and brown sugars, vanilla and salt
  5. Gently mix GF flour and chocolate mixture into eggs just until combined, being careful not to over mix
  6. Pour into  greased and parchment lined 9x13 pan

Bake for approximately 20 minutes (should still be gooey in the center)
Rocky Road Twist

Top brownies with pecans and or marshmallow, toffee, or caramel bits before baking for a delicious twist.  

A delicious frosting recipe from my sister:

Avocado Chocolate Frosting

1 large avocado
1 cup raw cacao powder
1/4 - 1/3 cup raw honey or agave nectar
1 tsp vanilla extract
pinch of sea salt
1 tsp coconut oil (optional)
Smash up the avocado with a fork or masher (I use a pastry cutter) and add vanilla extract, salt and coconut oil (if using)  Then stir in the cacao powder and gradually add the sweetener until you get a good spreadable  frosting texture and it is sweetened to your taste.  Use right away.
Don't forget to store in the fridge!

Brownie for 1 Please!
You know those nights when you’re sitting on the couch watching TV and suddenly all you want is chocolate?   I used to go to the cupboard and get a jar of Nuttella and a spoon to suppress my craving… until I discovered the mug brownie!  
Single serving sized and perfectly moist and delicious!  

  • 4 tbsp gluten-free flour mix
  • 4 tbsp sugar
  • 1 egg
  • 2 tbsp cocoa powder
  • 1/ tsp baking powder
  • 3 tbsp milk or milk alternative (almond, soy etc)
  • 3 tbsp butter or coconut oil (coconut oil has the most wonderful flavour)
  • 1 teaspoon vanilla extract
  • Good pinch of salt
Simply place all ingredients in a large, greased microwavable mug and stir with a fork very gently only until combined.
Microwave on high for 1 minute and check with a toothpick, it should still be moist in the center but not runny.  Microwave for an additional 30 seconds if necessary

Up next on Gluten Free Kitchen Adventures:  Apple Pecan Date Breakfast Scones

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