Jean—a creative self-taught cook with a passion for helping people develop their cooking skills—has worked as a cooking instructor.
There's Nothing Like Brownies
Chocolate, blonde or any other color, there's nothing like a good brownie to tickle your fancy and make you go mmmmmmm! Their luxurious taste is king when it comes to comfort food. There are now so many variations on the standard brownie that you could have a different brownie every day and not run out of variations. So without further ado let's make grain-free chocolate brownies!
Let's Make Grain-free Chocolate Brownies!
Or we can Fancy Them up a Bit!
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Ingredients for Ultra Decadent Grain-free Chocolate Brownies
- 1/2 cup + 1 tablespoon butter, melted and browned
- 1/2 cup unsweetened chocolate, chopped
- 1/2 cup semisweet chocolate, chopped
- 1/2 cup semisweet mini chocolate chips
- 3/4 cup sugar or erythritol*
- 1 1/2 teaspoon pure vanilla extract
- 1 teaspoon instant coffee powder
- 1/2 teaspoon salt
- 3 extra large eggs
- 3/4 cup almond flour
- 1 tablespoon tapioca starch or flour
Instructions for Grain-free Chocolate Brownies at a Glance
- Line an 8 x 8-inch pan with foil by turning the pan upside down and fold the foil over the outside of the pan like you are wrapping a gift. Smooth the foil then remove it from the outside of the pan.
- Lip the pan over and gently insert the foil shape into the pan, smoothing the sides and bottom so that there are no ridges. Set the pan aside.
- In a medium to large saucepan, melt the butter and cook it until it is starting to turn brown. Watch it carefully so it doesn't burn then remove it from the heat.
- While the butter is melting, chop the unsweetened and the semi-sweet chocolate and set aside.
- When the butter starts to brown, remove the pan from the heat and stir in the chocolate. Let the pan sit for a minute or two, then mix until the chocolate is melted and no lumps remain.
- Stir in the sugar, vanilla, coffee granules and salt. Mix until the sugar is almost no longer grainy and the mixture is starting to cool.
- Add eggs all at once and beat until mixture is smooth
- Add the almond flour and tapioca starch and mix until it begins to come away from the sides of the pan.
- Add the chocolate chips and mix well.
- Scrape the mixture into the prepared foil-lined pan. Spread the mixture evenly in the pan and pop any air bubbles as best you can.
- Bake at 350 degrees F for 10 minutes then 325 degrees for another 17–22 minutes until only a few crumbs remain on a toothpick but the center is not raw. The top will look glossy and maybe slightly cracked. Cool in the pan for about an hour before lifting the tin foil and the brownies out of the pan.
- Use the foil to lift the brownies out of the pan, peel off the foil and cut with a serrated knife into 16 pieces. Icing is optional.
While the butter is melting, chop the unsweetened and the semi-sweet chocolate and set aside.
Bake at 350 degrees F for 10 minutes then 325 degrees for another 15–22 Minutes until only a few crumbs remain on a test toothpick but the center is not raw. The top will look glossy and maybe slightly cracked. Cool in the pan about an hour before lifting the aluminum foil and the brownies out of the pan.
The History of Brownies
The Americans claim to have invented brownies although there are several differing stories out there. Some historians claim that the brownie is named after the little pixie-like characters reported to live in the woods that are the subject of children's stories. Another story claims that the brownie is the result of a failed baking attempt where the chocolate cake fell, creating the dense chocolaty square. Still, other accounts suggest the brownie was invented for box lunches because it carried well and didn't get the fingers of ladies dirty while they were eating it. Wherever they came from they have now become a decadent comfort food for those who love chocolate.
What Style of Brownie Do You Like Fudgy, Chewy, or Cake-like?
If you have a favorite brownie flavor, you can make it into a chewy, fudgy or cake-like brownie simply and easily. Brownies that have a smaller butter to flour ratio will be more cake-like in texture. Using the creaming method of beating the butter and sugar together instead of melting the butter or using oil will also produce a cake-like brownie. If the recipe calls for a touch of baking powder or milk, yogurt, or sour cream, the texture of the brownies will be softer, lighter, and more tender.
Two ingredients, eggs and chocolate make a chewier brownie. The type of chocolate used also helps determine the final texture. Unsweetened chocolate has the highest starch content of all the different types of chocolate, making the brownie a bit stiffer. To give a creamier finished product, semisweet chocolate is used. By using unsweetened, semi-sweet, and cocoa powder, you get a creamier, chewier brownie.
Fudgy brownies are spoken about as being the best by the majority of brownie lovers. They have less flour, up to 1/2 cup less, and there is no leavening agent used. Melting the butter or using an oil product also turns out a more intense fudgier product. So you see, by simply adjusting the ingredients, you can predetermine whether your brownies will be chewy, fudgy or cake-like.
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