Gluten-Free Dark Chocolate Brownie Recipe from Gluten-Free Goddess Bloodspot
Recipe originally posted January 2006 by Karina Allrich.
Whenever I make these brownies people go crazy over them! Not just for the gluten-free among us, these are amazingly delicious. It is time to spread the joy and share this recipe. Diet by Design is not just about fruit and vegetables!
5 ounces high quality 60-70% cocoa dark chocolate ( I use Scharffen Berger Dark Chocolate which I have found in Fresh Market)
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 vanilla
1/2 cup chopped pecans or walnuts, if desired
Dark chocolate chips for the top, if desired
Preheat the oven to 350ºF. Line an 8×8-inch square baking pan with parchment paper.
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.)
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.
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.
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.
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.)
Yield: 16 servings
Comments: I have used unsweetened high quality chocolate and 1 cup brown sugar or 60-85% dark chocolate and less brown sugar, perhaps 3/4 cup. The original recipe uses 1/4 cup rice flour. Sorghum flour was substituted as a rice alternative due to concern about arsenic levels in rice.
For ease of cutting, I cool the brownies and place in freezer for 30 minutes before cutting.