I gave up gluten for lent, so for 40 days I’m living a gluten free lifestyle. I feel so much better, I have more energy, and I’m able to get more creative in what I order at restaurants! Despite this fact, I’ve been craving brownies like crazy for the last week so I decided to find a recipe for gluten free brownies. I really didn’t want to end up with a weird texture so I scoured the internet for a recipe that spoke to me. I found this one from the Gluten Free Goddess. The only thing that I changed about her recipe was the butter for coconut oil. At first I tried them with coconut oil but the coconut flavor was so overpowering, that it just didn’t work for me.
They came out surprisingly well and even my husband enjoyed them! You definitely have to like dark chocolate to like these brownies because they are super decadent. Next time I make them, I think I’ll substitute the dark chocolate chips on top with peanut butter chips to bring in a different flavor. If you try that out, let me know!
-5 oz 60-70% cocoa dark chocolate
-1/2 cup organic butter
-1 cup light brown sugar
-1/2 cup almond meal
-1/4 cup sorghum flour
-1/2 tspn fine sea salt
-1/4 tspn baking soda
-2 organic eggs, beaten
-1 tblspn vanilla extract
-Dark chocolate chips (optional)
-Preheat your oven to 350
-Line a baking pan with parchment paper
-Melt the dark chocolate and butter in a bowl over boiling water, gently stirring
-In a mixing bowl whisk together the brown sugar, almond meal, sorghum flour, sea salt and baking soda
-Add in the beaten eggs, vanilla extract and melted dark chocolate mixture
-Beat on low-medium for two minutes with a hand mixer
-Spread the batter into the prepared baking pan
-Even out the batter with a silicone spatula.
-Stud the top with some dark chocolate chips and press in slightly.
-Bake in the preheated oven for 32 to 35 minutes
-Cool for an hour before cutting