Can no longer have gluten but can’t imagine a life without brownies? You can comb your entire city to get your hands on some unforgettable brownies that are completely devoid of gluten. Or you can simply whip up some gluten-free brownies in your very own kitchen.
In a typical brownie recipe, only a single core ingredient contains gluten — flour. So by taking away this ingredient, you can come up with brownies that are free of gluten.
But can you really make brownies without any flour? Yes, you absolutely can!
Of course you can always simply procure flour that is gluten-free. However, you will only deprive yourself of the chance to enjoy brownies that are not only free of gluten, but also super moist and chewy. Whether you are sensitive to gluten or not, you definitely want your homemade brownies to be unforgettable!
Below you will find a simple recipe on how to make brownies that contain no flour and so they have no gluten in them. In addition, the said recipe also involves some substitutions so that you can indulge in your scrumptious and sinful homemade treats without feeling guilty.
For instance, butter is replaced with olive oil. And instead of sugar, coconut palm sugar is used. Rather than whipped cream, coconut cream is employed for the rich chocolate ganache. Indeed, the recipe below will teach you how to make brownies that are not only gluten-free, but also a lot healthier.
Excited to put on your baking cap and apron? Read on!
Ingredients for the Brownies:
- 3 eggs (medium-sized)
- 1 1/4 cup of dark chocolate (chopped into bits)
- 3/4 cup of coconut palm sugar
- 1/4 cup of cocoa powder (unsweetened)
- 4 tablespoons of virgin coconut oil
- 2 teaspoons of vanilla extract (pure)
- 1/4 teaspoon of sea salt
Ingredients for the Ganache:
- 3/4 cup of dark chocolate (chopped into bits)
- 1/2 cup of coconut cream
Have your oven preheated to 350°F. Grab a square baking pan (8 inches). Line it with parchment paper, preferably the unbleached kind. Make sure that the parchment paper also extends to the sides of the baking pan. Put aside. To start making the gluten-free brownies, place 1 1/4 cup of chopped dark chocolate and 4 tablespoons of coconut oil in a microwavable bowl. Heat in the microwave for about 30 seconds, and then stir. Keep on repeating these steps until melted. Make sure not to burn it! Mix into the melted dark chocolate and coconut oil your 1/4 cup of cocoa powder. Put aside. In a large bowl, combine 2 teaspoons of vanilla extract and 3 medium-sized eggs. Beat with a hand mixer for about a minute or until frothy. Afterwards, add 1/4 teaspoon of salt and 1/4 cup of unsweetened cocoa powder. Beat again using a hand mixer for about a minute or until all the cocoa powder is fully absorbed. Remember the bowl of mixed dark chocolate and coconut oil that you earlier set aside? Reach for it and pour the contents into the large bowl where you have just combined several different ingredients. Using a hand mixer, beat everything for about 2 to 3 minutes, or until you see that the mixture is already smooth. Carefully transfer the mixture into the baking pan you earlier lined with unbleached parchment paper. Use a rubber spatula to create an even layer. Make sure that you break any large bubble that you can find. Place the baking pan in the oven and let it bake in there for 20 to 25 minutes. See to it that you do not bake it too long. Once it’s already done, carefully take the baking pan out of the oven tray. Allow it to cool on a wire rack. In the meantime, grab a glass bowl and place your 3/4 cup of chopped up dark chocolate in it. Set aside. Using a saucepan, melt your 1/2 cup of coconut cream using low heat. As soon as it starts to simmer, switch off your oven. Transfer the hot coconut cream into the glass bowl where your dark chocolates bits are. Wait for about 30 seconds, and the start stirring using a spoon. Smooth your ganache over the brownies still in the baking pan. Refrigerate for about an hour. Afterwards, cut into small squares and enjoy!
Sources: lifemadesimplebakes.com and glutenfreeonashoestring.com