Can Gluten Free Brownies Really be Delicious?
I know what you’re thinking. It’s the holiday season and why are we talking about Gluten Free Brownies? I’ll tell you why.
These are best brownies you will ever put into your mouth.
Yeah, I was skeptical the first time I heard about this recipe. I learned about them from my absolute favorite food blogger, David Lebovitz. He’s the chef who taught me how to make ice cream. Well, he also taught me how to make some amazing brownies.
Yeah. That kinda blows the idea of card boardy, non flavorful, pasty, yucky stuff nobody wants right out of the water. Because these Brownies are none of that. They are rich and fudgy. They break some rules, and in doing so create the best chocolate experience you may ever put in your mouth.
I’m not kidding or exaggerating even a little bit.
Personally I do not have a gluten issue, though I can tell you all flours are not created equal. I swear by King Arthur Flour for EVERYTHING. If you are going to use flour, use a good one. It really makes a difference. I get heartburn if I have non organic wheat….except for King Arthur products, so I stick to them. (no they are not paying me to say this, though I would be thrilled if they read this and wanted to)
This recipe is something you can bring to pot luck dinners or office parties. More and more people are testing as gluten intolerant, and let’s face it, that leaves out a lot of tasty stuff the rest of us take for granted. Since we are in holiday over load, you can be the star by bringing the one thing everybody can enjoy.
This Brownie recipe is something you can make and not only will EVERYONE love it, the poor souls who normally don’t get to participate in the food with everyone else can have these.
How often can you literally make something that will make EVERYONE happy? Well, except for those few individuals who don’t like chocolate…..
Even the non chocolate lovers out there will probably love these.
So you might be wondering why I started including recipes as part of my knitting blog. I find that people who craft 98% of the time also love to cook. And I know a lot of us who care enough to cook from scratch also want to prepare meals that are made from real food and without excessive dyes or unnatural ingredients. So I thought adding a recipe a month would be a fun way for us to try something new together. I have several readers who are still “Knit Curious” and maybe not ready to jump into the pond with us yet, but EVERYONE cooks something.
Recipes and Knitting Patterns are actually quite similar.
So my thinking is that if you get some confidence making my recipes with new ingredients you will find the confidence to try knitting. I am putting together classes and a ton of new patterns even as we speak.
Because if you can follow a recipe, you can follow a knitting pattern.
Just like a special yarn or a unique stitch pattern can make a bland old scarf amazing, so can interesting and special ingredients make your recipes sing in new ways.
Since the main idea of a brownie is chocolate, don’t scrimp on that! I used a combination of three ingredients to take the chocolate factor in this recipe over the top.
You can use the every day variety of Hershey’s cocoa if you can’t get your hands on this Droste product. But if you can get the Droste, for the love all things decent and holy, get the Droste! Guittard is my favorite chocolate product, and I recommend them highly. They are the only chocolate I can find without soy. Soy is not good in the excessive quantities we have in American processed food. So, go Guittard! I get it in Whole Foods, but you can order direct from them online. I plan on doing that, because they have several things that are not in my local store. Plus it’s a little less expensive.
The Espresso Powder takes any chocolate dish you make over the top. There is something about the way coffee interacts with chocolate in recipes that is unbelievable. You definitely want to try this out if you haven’t yet.
Of course, I get this from King Arthur Flour! Just please, do yourself a favor, go sign up for their emails. Order something so you get the magazine. If you enjoy cooking and baking, you will love the catalogs and emails they send. I have learned a LOT about cooking from reading their blog. I am endlessly fascinated by all the interesting ingredients and spend a lot of time thinking about how I could use some of that stuff in my own cooking adventures.
It’s a lot like finding those gorgeous skeins of yarn and dreaming up the projects you could create using that fiber.
Yarn is your main ingredient in any knitting project. The colors and fiber type and weight are all parts of the ingredient list that will go into knitting any project.
Another reason why I’m enjoying the recipe aspect of my blog, is that I took a Food Photography course over the summer. By the time this post publishes, I will have finished the second level, and I cannot wait to see what new and wonderful things we are going to learn!
Food Photography is notoriously difficult, so my hope was that if I could learn to take better pictures of food it would translate to better pictures of yarn and projects.
I am constantly working to improve my skills. I am a life-long learner, and I’m sure you can totally relate.
This style of photography lets me bring together many aspects of photo styling and lighting I enjoy. Plus, I get to scour 2nd hand stores for props, which is fun. It’s almost like having a new hobby. And I get to share some of the flowers and herbs that I grow in my small garden. That sprig of mint is right out of the planter in my kitchen garden. It’s fun and rewarding to bring all of these aspects of my life together in the form of a recipe post on the blog.
Thank you for reading and for spending another afternoon with me here on Pattymac Knits. The recipe I developed is free for you just by clicking the picture below. I started with David’s recipe and then added a few of my own ingredient tweaks.
Gluten Free Chocolate Brownies are an easy dessert recipe for holidays and every day.
- 6 tbsp (85g) unsalted butter
- 8 oz (225g) bittersweet or semisweet chocolate, chopped
- 3/4 c (150g) sugar
- 2 large eggs, room temp
- 2 tbsp unsweetened cocoa powder, natural or Dutch process
- 1 tbsp Black Cocoa
- 1 tbsp Espresso Powder
- 3 tbsp (30g) corn starch
- 1 tsp Fleur de Sel Sea Salt
- optional: 1 cup (135g) nuts, toasted and coarsely chopped
- Preheat oven to 350F (180C)
- Line the inside of an 8 inch (23 cm) square pan with foil so that it goes up the sides to the rim. Lightly grease the foil with butter or non-stick cooking spray.
- Melt the butter, chocolate and salt in a medium saucepan over very low heat on the stove top, stirring constantly until smooth. Melt the butter first, then stir in the salt, and then add the chocolate. Low and slow is your friend.
- Remove from heat and stir in the sugar, then the eggs one at a time.
- Sift together the cocoa powder and corn starch in a small bowl and then stir into the chocolate mixture. In David’s words, “Beat the batter vigorously for at least one minute until the batter is no longer grainy and nearly smooth. It will pull away from the sides of the bowl a bit.” Do not take a shortcut here! Not following this step will result in a failed recipe. Trust me. I know about this.
- Add the nuts, if using, and then scrape the prepared batter into the pan.
- Bake 30-35 minutes, or until the brownies feel just set in the center. Do not over bake. Removed from the oven and let cool completely before removing them from the pan and slicing.
Waiting for the brownies to cool is really the hardest part of this whole recipe! Well, that and the beating of the batter. You will get a bit of an arm workout doing that! I also had some trouble finding a pan in the recommended size, so I used the foil lining make a “smaller pan” by shaping two of the sides an inch smaller on two sides in the pan I did have on hand.
Please tag me as #pattymacknits on instagram when you make these! I’d love to see your version! It’s really fun to photograph your creations, both knitted and cooked. Happy Baking and Knitting!