Yes, I have been away for QUITE some time. This year has started off with a bang or two and so I have been trying to stabilize my schedule, and my life. I’m slowly starting to get back into the swing of things, but in terms of cooking and baking, well, I’ve been going out more. Mostly because it’s fun, and it kills time, and also because it’s been so damn hot in Los Angeles lately that I can’t turn my oven on even for five minutes without the A/C yelling at me at making its’ job easier.
Onto why I am finally writing after all this time. I stumbled upon this gluten free brownie recipe a week ago. Today was the day that I just had to try it out. I will be bringing it to work to determine if others liked it as much as I did, but I have no doubts. I didn’t taste like anything I’ve ever tried that has been “modified”, or anything less than fluffy, gooey goodness.
What I found really interesting is that this recipe calls for some ground coffee, instant. Although I added instant espresso, I thought that it added a deeper richness, that most brownies don’t have. It wasn’t overly sweet, and the cocoa powder and semi-sweet chips add just the right balance so you’re not trying to drown yourself in milk after just one bite.
Overall, I’d say this is a keeper and then some.
Also, wordpress has informed me that over 9 days ago it was my blog anniversary. Who knew!? I guess chocolate brownies were just the thing to post, in celebration. Happy Belated Breakfast Socks!
Gluten-Free Chocolate Coffee Brownies
Taken from Snixy Kitchen
- 2 eggs
- ½ cup unsalted butter, melted
- ½ cup sugar
- ½ teaspoon vanilla extract
- ½ chocolate extract (if you don’t have this, just double the vanilla extract measure).
- 1 teaspoon instant coffee granules (I used instant caramel latte mix because that’s what I had!)
- 7 ounces semisweet chocolate chips, melted using a double broiler
- ½ cup almond flour (or almond meal)
- ½ cup brown rice flour
- ½ teaspoon baking powder
- 3 tablespoons good-quality cocoa powder
- ¼ teaspoon salt
- 3 tablespoons dark chocolate chips
Preheat oven to 350°F. Line an 8×8 Pyrex baking dish with parchment paper (or grease & flour with brown rice flour).
In the bowl of an electric mixer, combine the eggs, butter, sugar, vanilla extract, chocolate extract, and coffee granules. Add the melted chocolate chips and whisk to combine.
In a separate bowl, mix together the almond flour, brown rice flour, baking powder, cocoa powder, and salt. Slowly add the dry ingredients to the wet ingredients, mixing just until completely combined.
Pour the batter into the baking dish. Sprinkle the dark chocolate chips evenly on top.
Bake for 25 to 30 minutes, until a toothpick inserted into the middle comes out clean or only with a few crumbs.
Let cool for about a half an hour before serving to prevent them from crumbling (I cut mine into rectangular pieces, and got 6, the bigger the better).