Those are Gluten-Free?

Dear Reader;

My gluten-free diet has its downside.  Usually, baked goods; the sweets department, in general is a huge disappointment.

Even fitness fanatics like a good brownie every now and then!

So, sometimes, I splurge and make a gluten-free baked dessert.  Most times, I’m less than happy with the results.  This weekend, since it was Easter, I decided to try a new gluten-free recipe.  Turns out, the recipe was delicious!!  I took them to a friends house and no one would have known they were GF if I hadn’t told them.

Meet the Dark Chocolate Gluten Free Brownie!

photo 1


The brownie is adapted from Dark Chocolate Brownies at Gluten-Free Goddess®.  

I added Heath Toffee Bits topping to mine.

Here is the recipe:

5 ounces high quality 85% cocoa dark chocolate (bar)
1/2 cup organic coconut oil
1 cup light brown sugar (not packed)
1/2 cup almond meal
1/4 cup sorghum flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 organic free-range eggs, beaten
1 tablespoon vanilla
Dark chocolate chips for the top, if desired
HEATH English Toffee Bits for the top, if desired
Instructions:Preheat the oven to 350ºF. Line an 8×8-inch square baking pan with parchment paper.
Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring.  Let it cool for about 5-minutes.In a mixing bowl, whisk together the brown sugar, almond meal, sorghum flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract and cooled melted dark chocolate mixture (cooled it key, you don’t want it to solidify the egg). Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.
Spread the batter into the prepared baking pan. Even out the batter with a silicone spatula.
Stud the top with some dark chocolate chips and HEATH and press in slightly.
Going into the oven

Going into the oven

Bake in the center of a preheated 350ºF oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.
Cool on a wire rack; and remove the cooled brownies from the pan by gripping the parchment edges and lifting the brownies out as a whole.Chill for an hour before cutting. (Though warm and gooey is really divine, if you don’t mind them falling apart.)


Yield: 16 servings

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