The Perfectly Fudgy, Gluten-Free Brownies You’ve Been Searching For
Everyone will devour these. The post The Perfectly Fudgy, Gluten-Free Brownies You’ve Been Searching For appeared first on Camille Styles.
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Chocolate lovers, I’ve got you! These are the kind of fudge brownies you eat with a fork. They’re intensely chocolatey and topped with crunchy toasted almonds and luxurious puddles of molten dark chocolate. Don’t eat eggs? You’re in luck. Simply swap out the egg for ground flax seeds and water. This gluten-free brownie recipe holds up well in the fridge for up to a week. And 20 seconds in the microwave will return your square to its original molten glory.
Rachel Riggs was a specialty food shop owner when her life was upended by illness. Functional medicine led her to an elimination diet and ultimately a paradigm shift in her diet. Now, she develops recipes which are free of gluten, grain, dairy, soy, and refined sugar. Her first cookbook, “All in Good Taste” will be published early next year.
Tips for Making This Gluten-Free Brownie Recipe
Not only is this a single bowl and whisk situation, but these brownies are rich in nutrients and suitable for almost any audience. They’re free of gluten, grains, dairy, and refined sugar (when you use paleo-friendly dark chocolate)—and there’s a vegan/eggless option.
If you have (or suspect) an egg allergy, you may wonder if you’ve imagined that baked goods don’t bother you. Well, you are indeed onto something! The protein in eggs are denatured after prolonged cooking (25-30 minutes) at 350F degrees. For many of us, more lightly cooked (scrambled or boiled) eggs are not well tolerated, while cakes and muffins are just fine. When it comes to allergies you should proceed with caution and consult your doctor, but this may be something to explore.
If you plan to swap out the egg for flax in this recipe, consider grinding it yourself rather than purchasing pre-ground flax seed. A quick whirl in your high-speed blender will turn it into a fine powder that is fresher than pre-ground. And because it’s more finely ground, the nutrients are better absorbed—and it’s less expensive. I like the way a finer grind is better distributed in the batter and in smoothies. I recommend storing flax in the refrigerator to extend freshness.
Enjoy this sneak-peek recipe from Rachel’s forthcoming cookbook, All In Good Taste.
Description
Chocolatey, fudgy, and topped with crunchy toasted almonds, these brownies will immediately have you going back for seconds. This recipe is excerpted from my forthcoming cookbook, All In Good Taste.
for the topping:
1/2 cup (3 ounces/85 g) coarsely chopped dark chocolate 1/2 cup (60g) whole unsalted, dry roasted almonds, coarsely chopped Maldon flake saltCook Mode Prevent your screen from going dark
Cool completely in the pan. Once cool, lift the brownies out of the pan by the parchment paper “handles” onto a cutting board and cut into squares.
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