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Gluten Free Brownies with Chocolate Chips and Espresso

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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!

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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).

 

Enjoy!

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Blondies

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Yet another recipe to cross off my Nigella Kitchen cooking challenge. I love these bars, and I”m eagerly awaiting dinnertime so I can have some more… but then, no one is around, and why wait.
2 cups rolled oats
2/3 cups all purpose flour
1/2 tsp baking soda
10 tablespoons  soft butter
1/2 cup light brown sugar
1 14-oz can condensed milk
1 egg
1 cup chocolate chips (or chocolate chopped up into bits)
1 rectangular baking dish, 13 x 9 x 2 covered in foil
Preheat oven to 350 degrees F.
Combine the oats, flour, and baking soda in a bowl.
In another bowl, mix or beat the soft butter with the sugar until pale and airily creamy, then beat in the condensed milk followed by the oats, flour, and baking soda mixture.
When these are well mixed, beat in the egg, and into this relatively thick mixture fold the chocolate chips.
Dollop this thick , bumpy batter into the prepared pan, and smooth it down with a spatula, then cook in the preheated oven for about 35 minutes. When ready, it will be quite a pronounced dark gold around the edges and coming away from the pan. It will look and feel cooked on top, though just beneath it will still seem frighteningly squishy, not to say, wibbly.
But it firms up as it cool in the pan, so to end up with the requisite chewiness you have to take it out of the oven while it feels a tad undercooked.
Freezer note: they can be frozen for up to 3 months in an airtight container, layered with parchment paper. Thaw overnight in a cool place.