The evolution of a recipe... back in 2006, lovely reader Clare sent us her recipe for gluten-free brownies using unsweetened cocoa (see Clare's recipe below). We knew the minute we read Clare's recipe it was going to work. Over the years, we have tweaked and updated versions of the recipe today, and it has never disappointed. This latest version features melted dark chocolate, coconut oil and dark chocolate chips. (Note: we have also made it with butter, and other baking oils; each version had it charms; experiment and find the combo you like best!)
5 ounces high quality 60-70% cocoa dark chocolate
1/2 cup organic coconut oil
1 cup light brown sugar (not packed)
1/2 cup almond meal
1/4 cup sorghum flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 organic free-range eggs, beaten
1 tablespoon bourbon or Tahitian vanilla*
1/2 cup chopped pecans or walnuts, if desired
1/4 cup dark chocolate chips (for the top, if desired)
1. Preheat the oven to 350ºF. Line an 8x8-inch square baking pan with parchment paper.
2. Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.)
3. In a mixing bowl whisk together the brown sugar, almond meal, sorghum flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.
4. If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Even out the batter with a silicone spatula.
5. Stud the top with some dark chocolate chips and press in slightly. Bake in the center of a preheated 350ºF oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.
6. Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole. Chill for an hour before cutting. (Though warm and gooey is really divine, if you don't mind them falling apart.)
*For chocolate-mint brownies use 1 teaspoon peppermint extract and 1 teaspoon vanilla extract.
Yield: 16 servings
These brownies are melt-in-your-mouth style- reminiscent of flourless chocolate cake. Without all the fuss. I've updated the recipe, using coconut oil and 70% cocoa dark chocolate. There is no xanthan gum, and no starch. I'm now using less brown rice flour. Here's why- there is elevated arsenic in rice.
Clare's Gluten-Free Brownie Recipe
For those of you asking for Clare's original brownie recipe with cocoa powder, here it is, as written.
3/4 cup gluten free flour (almond and sweet rice flour combo)
1 cup sugar (brown or white)
5 tablespoons cocoa
1 teaspoon salt
1/2 cup shortening (butter, or GF margarine etc.), softened
1 teaspoon vanilla extract
Melt the shortening in a glass bowl using a microwave, then add the rest of the ingredients.
Add 1/2 cup of nuts, etc., if desired.
Spread in an 8x8-inch baking pan.
Bake at 350 degrees F for 30 minutes. Cool. Cut. Wrap and freeze.
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