Sunday, June 16, 2013

Gluten, Grain and Dairy free Brownies

No matter how much planning or googling I do, Father's Day always throws me for a gift giving loop.  It seems that the more creative I get the less likely my dad is to actually use or enjoy whatever I get him.

So what do you get for the man who has everything? Food. I chose food that my mother doesn't make (or particularly like).


These brownies are so rich and decadent it is a bit ridiculous. But they will hit the spot for any chocolate craving.  You can use milk or white chocolate if you prefer.  My family is chock full of dark chocoholics, so that is what I chose for this go around.  

If you prefer cakey brownies, add a few dashes of extra arrowroot starch and less melted chocolate.

12 oz GF chocolate (I used 3 oz of Enjoy Life Semisweet and 9oz of Sunspire 65% Cacao Bittersweet)
1/3 cup + 1 tablespoon arrowroot starch (cornstarch is fine (and suggested by Martha if you do grains)
1/4 cup cacao or unsweetened cocoa powder (cacao will be slightly less sweet/chocolatey)
2 extra large eggs
1 tablespoon vanilla extract
1 tablespoon espresso or instant coffee
1 teaspoon cinnamon
3/4 cup coconut sugar, brown or white sugar (if using honey or agave, I would use 1/2 cup max)
1/3 and 1/4 cup coconut milk
1/2 teaspoon salt
coconut oil for greasing and melting chocolate

Preheat oven to 350. 

In a large microwave safe bowl, add chocolate (chop roughly if using bars), 1/3 cup of coconut milk and a few tablespoons of coconut oil.  Microwave for 30 seconds at a time, stirring well and then microwaving again. Add more coconut oil if needed to get a smooth mixture.

In a separate bowl, whisk together cinnamon, cacao powder, arrowroot, espresso and salt. In another small bowl, beat 2 eggs with 1/4 cup coconut milk.

Grease pan well. You can do this in an 8x8 pyrex, metal pan or in a round pie dish. I use parchment paper as well, leaving at least 2 inches sticking out on each side so that I can lift the brownies out without incident post.

Once chocolate is melted stir in sugar. Next add egg and coconut mixture in thirds, stirring to integrate.  Then vanilla extract. Add dry mixture last and stir vigorously for 90 seconds. If you opt for cakey brownies, stir until the mix starts to pull away from the sides of the bowl.

Bake for 30 minutes, turning halfway through.  The brownies should be set but oh so very slightly wet in the middle when you're finished.  Turn off the heat and put the brownies back in the oven for 5 more minutes at this point.  Undercooking just a little bit keeps the brownies fudgy in the middle, so again if you prefer cakey, tack 5 minutes on to the bake time.

Allow to cool and cut with a wet pizza cutter or (pro tip from my Aunt who made the BEST brownies ever:) plastic knife. Optionally top with a sparse sprinkling of a coarse salt (my favorite is Alaea that I picked up on a Hawaiian vaca).


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