Gluten Free Almond Swirl Brownies Food

GLUTEN FREE ALMOND SWIRL BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line an 8-inch square metal, ceramic, or glass baking pan with 2 long pieces of aluminum foil, layering the pieces across one another and crimping the overhang over the sides of the pan.
• Melt the butter and chocolate together in a small (1 1/2-quart) heavy-bottomed saucepan over low heat, stirring constantly to make sure the chocolate doesn't burn. When nearly all the chocolate is melted, remove the pan from the heat and continue stirring to melt completely.
• Scrape the melted chocolate into a large mixing bowl with a silicone spatula. Stir in the applesauce and vanilla extract, then stir in the sugar and salt until a grainy batter forms.
• Stir in the eggs one at a time, making sure the first egg is fully incorporated before adding the next.
• Gently stir in the almond flour 1/4 cup at a time, then stir in the almonds.
• Pour the batter into the prepared baking pan, spreading it evenly to reach all the corners of the pan.
• Make the almond butter swirl by beating the almond butter, sugar, and applesauce together with a silicone spatula or electric hand mixer on low speed.
• Drop the almond butter in spoonfuls over the brownie batter and use the tip of a butter knife to carefully swirl into the batter, making sure not to puncture the foil on the bottom of the pan.
• Bake for 45 minutes to 1 hour, or until a toothpick or small knife inserted into the center of the pan comes out with moist crumbs attached. (Baking time will be slightly longer for ceramic and glass pans than for metal pans.)
• Cool completely in the pan for at least an hour and preferably overnight.
• Use the long edges of the foil to carefully lift the bars out of the pan and onto a cutting board. Peel the foil off and cut the brownies into squares.
• Brownies taste best when baked the day before you plan to serve them. Leftover brownies can be stored in the refrigerator in an airtight container for up to 5 days.

GLUTEN FREE CHOCOLATE CHIP BROWNIES

Steps:

• In a large bowl, blend almond butter until smooth with a hand blender.
• Blend in eggs, then blend in agave and vanilla.
• Blend in cocoa, salt and baking soda, then fold in chocolate chips.
• Grease a 9 x 13 pyrex baking dish.
• Pour batter into dish.
• Bake at 325° for 35-40 minutes.

FUDGY FLOURLESS ALMOND BUTTER BROWNIES (GLUTEN FREE + DAIRY FREE)

Steps:

• Preheat oven to 350 degrees Line an 8x8 inch pan with parchment paper.
• In a large bowl, mix together the almond butter, brown sugar, maple syrup and eggs until smooth and well combined. Next add melted coconut oil and mix again until smooth. Finally add in the cocoa powder, baking soda and salt and mix until well incorporated. Stir in ¼ cup chocolate chips. The batter should be THICK and that's the way we want it.
• Add the brownie batter to the prepared pan and evenly spread out using a rubber spatula or you may need to your hands to evenly push the batter towards the edges. Bake for 15-20 minutes until tester comes out clean or with just a few crumbs attached. It's best to underbake these brownies. Allow the brownies to cool in the pan for at least 20-30 minutes before removing or cutting; they will be super fudgy and you want them to completely set first. This will be a true testament of willpower :)
• To top the brownies: add chocolate chips and coconut oil to a small microwave safe bowl and microwave in 30 second intervals until chocolate is smooth and melted. Drizzle over brownies, then top with fancy sea salt. Cut into 16 squares and enjoy! These brownies are delicious straight from the fridge. They're fudgy and perfect if you want to store them in there.

CREAM CHEESE BROWNIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line an 8x8 baking pan with parchment paper. In a small bowl or liquid measuring cup, combine arrowroot starch and cold water. Stir to combine and set aside.
• In a medium bowl, combine applesauce, almond butter, and maple syrup. Whisk to combine. Add the arrowroot slurry and vanilla extract. Stir to combine.
• In a separate bowl, whisk together the organic cane sugar, almond flour, cocoa powder, salt, and baking powder.
• Add dry ingredients to the wet ingredients and gently fold them in until evenly combined.
• Transfer the batter to the prepared pan and smooth into an even layer with a spatula.
• In a small bowl, stir together cream cheese swirl ingredients. Drop tablespoons of cream cheese mixture on top of brownie batter. Using a skewer, chopstick, or knife, draw it through the batter in straight horizontal lines followed by vertical lines.
• Bake for 38-42 minutes or until a toothpick comes out mostly clean. Loosely tent with foil at the 25 minute mark to avoid browning the cream cheese swirls.
• Allow brownies to cool in pan completely on wire rack before removing from pan and slicing into squares.
• Store cream cheese brownies in an airtight container at room temperature for 2-3 days.