These are by far, the best brownie recipe i have found let alone a gluten free one! I'm obsessed with coconut right now so i sprinkled some shavings on top and they are just divine! Im getting hungry just thinking about these delicious brownies. This was one of the very first gluten-free things i made, over a year ago now, and they are from glutenfreegoddess.blogspot.com. I often use recipes from this blog and they are all great. This recipe i hardly changed, which is rare for me but its too good to change. The coconut in these brownies makes them taste tropical and wonderful and taste like, well, paradise.
Ingredients:
5 ounces high quality 60-70% cocoa dark chocolate- i like to use ghiradelli
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 bourbon vanilla*
Optional:
1/2 cup coconut shavings, if desired. the coconut gets roasted and crispy on top so i definately recommend it and chocolate chips make everything better!
Dark chocolate chips for the top, if desired
Instructions:
Preheat the oven to 350ºF. Line an 8x8-inch square baking pan with parchment paper.
Preheat the oven to 350ºF. Line an 8x8-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.Even out the batter with a silicone spatula.
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.Even out the batter with a silicone spatula.
Stud the top with some dark chocolate chips and coconut shavings.
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: 8 servings
Read more: http://glutenfreegoddess.blogspot.com/2006/01/dark-chocolate-brownies.html#ixzz2O8VOGAOM
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