I have been experimenting with creating a yummy, gluten-free brownie with real-food ingredients since I went gluten-free in January, and I think I finally found the one! It’s not too gooey, not too cakey, but right in between. It’s filled with dark chocolate and has just a hint of coconut flavor from the coconut oil. YUMMY!
These do have a small amount of white sugar from the chocolate chips. I started my experimentation with this recipe, and hoped to substitute something else. Nothing else worked quite the same way, though. I do use Enjoy Life chocolate chips since they’re free of soy and other allergens, and they taste great!
I’ve been working to take xanthan gum out of my gluten-free baking because it’s just not an ingredient that I’m comfortable using. It doesn’t fit the real-food guidelines well at all. I’ve found that whole husk psyllium works well in everything except for yeast bread, and it’s good for you! It’s also fairly easy to find in any health food store. (Sprouts carries the Organic India brand that I use.)The Ingredient List
¾ cup brown rice flour
½ cup almond flour
1 tablespoon whole husk psyllium
1 teaspoon baking powder
½ teaspoon salt
3 tablespoons dark cocoa or cacao powder
½ cup salted butter (if using unsalted, increase salt by ¼ tsp.)
¾ cup + ¼ cup chocolate chips
½ cup coconut oil
2 teaspoons real vanilla extract (gluten-free)
1 cup maple syrup
Preheat oven to 350 degrees. Measure dry ingredients into bowl of stand mixer or a large mixing bowl. Mix or whisk by hand.Melt butter and ¾ cup chocolate chips over low heat in saucepan, stirring to keep from scorching.Once both are melted and smooth, remove from heat.Whisk in coconut oil and vanilla extract.Pour the chocolate mixture into mixing bowl and mix well. Add maple syrup, then eggs, one at a time. Mix well with each addition or allow your stand mixer to do it for you.Grease a 9X13 baking dish. Pour batter into dish and spread evenly.Sprinkle the top with the remaining chocolate chips.Bake for 32-34 minutes at 350 degrees. Brownies are done when a knife inserted in the center comes out clean. Be careful not to overcook them!If you can stand to wait, allow them cool before cutting them so they’ll hold together nicely. If you’re like us and need them straight out of the oven, remove them very carefully so that they don’t fall apart . . . and don’t burn your tongue trying to eat them too fast! Enjoy!Last Saturday, I shared my version of the Indygo Junction Casserole Carry-All and offered a second IJ Casserole Carry-All pattern to one of you! I asked you to share your favorite thing to bring to potlucks, and every single response made me more and more hungry. Some of you even shared whole recipes! Thank you! I’m going to have to give a few of them a try. There were 80 total individual comments, and Random.org chose #72 as the winner. Huge congratulations to Fran who said that she likes to bring Chicken and Broccoli Casserole to potluck dinners! I’ll get in touch with you right away so I can ship this pattern and the wooden spoon handles to you!