These are really good. I think I even shocked Tim. The original recipe called for brown rice flour, but I tried it with that and didn't like them as much. Walmart used to carry sorghum flour, but I haven't been able to find it lately (which is probably a good thing). I'm sure Whole Foods has it though.
I got the original recipe from here: http://glutenfreegoddess.blogspot.com/2006/01/dark-chocolate-brownies.html
5 ounces Belgian dark chocolate (I used an unsweetened dark chocolate bar)
1/2 cup butter or vegan margarine such as Smart Balance (or Spectrum Organic Shortening)
2 organic free-range eggs
1 cup packed organic light brown sugar
1/2 rounded cup almonds, processed into a fine meal
1/4 cup sorghum flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 teaspoons vanilla extract (or 1 teaspoon vanilla plus 2 teaspoons peppermint extract for mint brownies)
1/2 cup extra semi-sweet chocolate chips for the top
Preheat the oven to 350 degrees F. Line an 8x8-inch square baking pan with foil and lightly oil the bottom.
Using the microwave, melt the dark chocolate and butter in a large (microwave safe) measuring cup. Stir together to combine. Set aside.
In a mixing bowl, beat the eggs on medium high till frothy. Add the brown sugar and beat until the mixture is smooth.
Add the melted chocolate mixture into the egg-sugar mixture a little at a time - incorporate it slowly- and beat well for a good minute. The chocolate will look smooth and glossy.
In a bowl, combine the dry ingredients: almond meal, rice flour, fine sea salt and baking soda; whisk together. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat another half a minute or so.
If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan [this brownie batter is much thinner than any brownie mix batter I've tried- don't worry, it's going to be wonderful]. Shake the pan a little bit to even out the batter. Layer the semi-sweet chips all over the top of the batter and press them in slightly, if adding.
Bake in the center of a preheated 350 degree F oven for 33 to 35 minutes, or until the brownies are set. Don't overcook. (Err on the side of gooey, if you must- that's what I do; I find gluten-free brownies taste better slightly undercooked and soft in the middle than over-cooked and crumbly.)
Cool on a wire rack; and remove the brownies from the pan by gripping the foil edges. Chill before cutting.
Makes 9-12 servings.
I got the original recipe from here: http://glutenfreegoddess.blogspot.com/2006/01/dark-chocolate-brownies.html
5 ounces Belgian dark chocolate (I used an unsweetened dark chocolate bar)
1/2 cup butter or vegan margarine such as Smart Balance (or Spectrum Organic Shortening)
2 organic free-range eggs
1 cup packed organic light brown sugar
1/2 rounded cup almonds, processed into a fine meal
1/4 cup sorghum flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 teaspoons vanilla extract (or 1 teaspoon vanilla plus 2 teaspoons peppermint extract for mint brownies)
1/2 cup extra semi-sweet chocolate chips for the top
Preheat the oven to 350 degrees F. Line an 8x8-inch square baking pan with foil and lightly oil the bottom.
Using the microwave, melt the dark chocolate and butter in a large (microwave safe) measuring cup. Stir together to combine. Set aside.
In a mixing bowl, beat the eggs on medium high till frothy. Add the brown sugar and beat until the mixture is smooth.
Add the melted chocolate mixture into the egg-sugar mixture a little at a time - incorporate it slowly- and beat well for a good minute. The chocolate will look smooth and glossy.
In a bowl, combine the dry ingredients: almond meal, rice flour, fine sea salt and baking soda; whisk together. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat another half a minute or so.
If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan [this brownie batter is much thinner than any brownie mix batter I've tried- don't worry, it's going to be wonderful]. Shake the pan a little bit to even out the batter. Layer the semi-sweet chips all over the top of the batter and press them in slightly, if adding.
Bake in the center of a preheated 350 degree F oven for 33 to 35 minutes, or until the brownies are set. Don't overcook. (Err on the side of gooey, if you must- that's what I do; I find gluten-free brownies taste better slightly undercooked and soft in the middle than over-cooked and crumbly.)
Cool on a wire rack; and remove the brownies from the pan by gripping the foil edges. Chill before cutting.
Makes 9-12 servings.
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