Simply Whole Kitchen

January 27, 2012

Gluten Free Brownies

The title may say "Gluten Free Brownies" but I feel that this is somewhat misleading....I really wanted to say THESE ARE THE BEST BETTER FOR YOU BROWNIES OUT THERE and they happen to be gluten free!

Ever since I started this diet the one thing I've missed is a brownie....a cakey, fudgey, sweet, warm, and moist out of the box type, easy to make brownie.  So far my recipes have been good (check these out if you haven't already: Black Bean Brownies, Dark Chocolate Cream Cheese Brownies, Sweet Potato Brownies, Whole Wheat Brownies, Whole Wheat Brownies v2.0) but they haven't been great.  It always felt like I was eating a "diet" brownie...why can't I just eat a brownie that is delicious and good for me to?

Well yes there is...and I FOUND it!  Hello beautiful....
I would like to thank my sister for this recipe.  If she didn't purchase some of these ingredients for me, then I wouldn't have tried this recipe....sounds like I owe you a batch sis!

And I should note that while these are gluten free (added bonus) that isn't a requirement of my diet...just a plus!  I may eat gluten free more often now!

Gluten Free Brownies
1/2 c coconut palm sugar
1/4 c sugar in the raw (turbinado sugar)
1/2 c butter (1 stick)
1/2 tsp salt
1 1/2 tsp vanilla extract
1/2 c cocoa powder
1/4 c dark chocolate cocoa powder (like 'special dark')
3 large eggs
3/4 c brown rice flour
1 tsp baking powder
1/2 c dark chocolate chips (or chunks, look for lowest in sugar)

Preheat the oven to 350' and grease a 8x8 square pan (glass or metal). Place butter, sugar and salt into a small saucepan and heat over medium heat until butter melts and mixture lightens in color (melting the sugar).

Transfer your mixture into a bowl (or bowl of your stand mixer) and add in the vanilla, cocoa powder and the eggs and mix until well combined.  Mix in the flour and the baking powder.  Then stir in your chocolate chips (you could also add 1/2 c of nuts at this point).

Pour batter into the prepared pan and spread the batter into the edges of the pan.  Bake the brownies for 33-38 minutes or until a toothpick comes out clean.  Remove from the oven and cool for at least 15 minutes before serving (or they will fall apart).   Enjoy!
Get your own...this one is mine!


Anonymous Cristen said...

I will be expecting my batch in the mail sometime today. :) SO glad those ingredients worked out! I will have to get some for myself.

One question: is there a coconut taste in the brownies from the coconut palm sugar?

January 27, 2012 at 9:53 AM  
Blogger Sara said...

No, no coconut taste at all! Could be because I added some sugar in the raw to even out the taste (if you taste the sugar by itself it does taste like coconuts).

Most important step is getting the coconut sugar to melt completely in the butter at the beginning of the recipe. If you skip this step you'll get little crunchy bits in your brownies....still delicious, just a little weird. Comes from the sugar not melting!

January 27, 2012 at 9:58 AM  
Blogger Texanerin said...

How funny that these have coconut sugar! I had never heard of it until yesterday and I just spent the last 30 minutes trying to find where to order it, and then here these are. I've got to admit I'm more of a gooey brownie fan but these look great. :)

January 29, 2012 at 2:24 PM  
Anonymous Anonymous said...

These are on my list to make! They look so good!

February 3, 2012 at 5:03 PM  

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