Let me just begin with a quote.
“This brownie is the best brownie in the whole wide world!”
This quote has oft been uttered but has rarely been so true.
At least, as far as my knowledge of the world goes.
It gets extra points because it just so happens that this brownie is edible by gluten-free AND gluten-tolerant folks.
Now I know I’ve mentioned this many a time, but I’ll say it again: Brownies are one of my all-time favorite things. Ever. Up there with like, stilettos made of gold or something. Just kidding… those would hurt. Maybe more like Mac’ N Cheese or ice cream. I’ll never get tired of my old favorites, you know.
So, as you can see, it is honestly, completely, finally, time for a from-scratch-brownie recipe. How I did not yet get around to posting one is almost beyond me… except for the fact that it is REALLY difficult to find THE brownie recipe to represent all that is good about brownies!
I might just have particular standards for brownies. (I have always liked the Ghiradelli dark chocolate boxed brownie mix… does that count?)
In any case, I never found a brownie recipe I liked enough to give my stamp of approval and share with the world. Until yesterday, that is.
I actually went into this one thinking of simply finding a good-for-being-gluten-free brownie that I could share with my gluten-intolerant friends. (I love making recipes that provide a challenge in the kitchen and a benefit for different dietary needs!) In my search, I came across Gluten-Free Goddess and a fantastic recipe that she modified from one of her reader’s recipes.
Naturally, I had to go with my normal reaction to recipes by making a few modifications of my own. The recipe is really only slightly altered, but slims the recipe’s fat and sugar content down slightly, and uses a couple different flours than the original.
Gluten-Free Double Chocolate Brownies
¼ c. almond meal
¼ c. gluten free oat flour
¼ c. gluten free flour (I used Bob’s red mill all-purpose gluten-free blend, and the original recipe uses sorghum flour)
½ tsp. xantham gum (I used it just to make sure the recipe would work, but the original omits this. Worked for me, but if you don’t want to buy it just for this, I’d say just make it without!)
½ tsp. salt
½ tsp. baking soda
5 ounces high quality 60-70% cocoa dark chocolate (I actually used half semi-sweet chips and half dark chocolate!)
1/3 cup organic coconut oil
1/3 ripe banana (I regularly freeze chunks in my fridge for smoothies, so it was easy to grab the right amount – but you can always freeze or eat the rest of the banana you use!)
¾ c. brown sugar
2 organic free-range eggs, beaten
1 T. vanilla
Just don’t forget, FitCakereaders, that even though I may have made this recipe slightly lower-caloried, and that coconut flour is a healthier fat overall than butter, this is still dessert. Not dessert you can eat for breakfast – (may have still done that this morning) – but dessert you should treat yourself with in moderation.
A 1/16th of a batch serving clocks in at roughly 145 calories and 9 grams of fat… but hey, it’s worth a little splurge! Just share with friends and freeze or refrigerate the rest if you don’t want to tempt yourself with the whole pan!
Preheat the oven to 350 degrees F.
Line an 8X8 glass baking dish with parchment paper and set aside.
Begin by combining dry ingredients from almond meal through baking soda.
In a separate, microwave-safe bowl, combine the chocolate, coconut oil, and banana, and microwave for 30 seconds. Stir. Replace bowl and microwave for another 30 seconds. Stir until all lumps are gone, or microwave one more time if they don’t seem to be going away.
Add brown sugar to the chocolate mixture. If the chocolate is still very hot, allow to cool slightly before adding a bit of it to the beaten eggs. Be stirring the eggs as you slowly add a little of the chocolate mixture so that you don’t scramble them!
Then, constantly stirring the chocolate mixture, slowly add the egg-chocolate combo until combined. Add the vanilla. Mix the wet ingredients with the dry ingredients together until just combined.
Spread the brownie batter in an even layer on the bottom of the prepared baking dish.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean!
Let it cool on a wire rack about 30 minutes or so for the best results. If you can’t wait that long – and I’d understand if you couldn’t! Place in the refrigerator or freezer for 10-15… or just spoon into a bowl and put ice cream on top. Either way!