GLUTEN-FREE COCONUT FLOUR BROWNIES
These brownies are packed with delicious, melting chocolate chunks, and if you didn't know they were gluten-free, you'd never suspect it!*Please note that only 30 minutes of the prep time is active.Yes, this recipe calls for a lot of sugar. You might think it's too much, but the amount is correct. ????serving size: 2 brownies
Provided by Valentina K. Wein
Categories Dessert
Time 9h5m
Number Of Ingredients 9
Steps:
- Set the oven and prepare the pan. Preheat the oven to 375°F, and adjust a rack to the center. Line a 9 x 13 x 2-inch baking pan with parchment paper. You may need a little bit of butter underneath to make it stick and keep it from moving.
- Melt the chocolate and butter. Melt the chocolate and butter together in a heavy-bottomed saucepan over low heat, stirring occasionally. Remove from the heat, and set aside to cool to room temperature.
- Finish the batter. In a large bowl, use an electric mixer to beat the eggs with the vanilla, salt, espresso, and sugar at high speed for 10 minutes. Then on low speed add the cooled chocolate mixture and beat only until mixed. Finally, add the coconut flour and beat only until mixed. Now use a spoon or rubber spatula to fold in the chocolate chips or chunks.
- Bake. Pour the batter into the prepared pan. Use a small flat-bottomed spatula to smooth the top, and place in the preheated 375°F oven. Bake until the batter is set, and a thin crust has formed on the top surface, about 35 minutes. You can stick a wooden skewer in the center to see if it's done -- when it is, it should come out fairly clean.
- Cool, slice and serve. Remove the brownies from the oven and let them cool for at least 3 hours. Ideally they should be refrigerated overnight for easier slicing. Cut the brownies into 48 evenly-sized pieces. Serve!
Nutrition Facts : Calories 328 kcal, ServingSize 1 serving
GLUTEN-FREE BROWNIES
No one seems to agree on the ideal brownie. Should it be fudgy, like ganache? Or dry and flaky, like cake? This version might not be your brownie ideal, but it works for us. The brownies have a crackling crust on top and crisp edges that disappear into a fudgy center. Oh goodness, yum. The secret weapon here is teff flour. Teff has a faint taste of chocolate and hazelnuts, so if you add both to the brownie, the entire flavor jumps out in joy. Because teff is the finest flour in the world, these brownies have not one hint of graininess to them. Technically, because teff is a whole-grain flour, these are whole-grain brownies, which makes them a tiny bit healthier than the boxed-mix brownies. We won't tell anyone if you won't.
Provided by Shauna Ahern
Categories dessert
Time 1h15m
Yield About 2 dozen brownies
Number Of Ingredients 8
Steps:
- Prepare to bake. Preheat the oven to 350 degrees F. Line an 8-inch baking pan with 2 pieces of parchment paper, going opposite ways, leaving enough paper to cover the sides and hang over the edges. Grease the paper. Melt the butter and chocolate. Put the butter and chocolate in a microwave-safe bowl. Microwave for 1 minute. Whisk together the melted butter and chocolate. If there are any remaining chunks of chocolate, microwave for 30 seconds more. Stir well.
- Make the batter. Let the butter-chocolate mixture sit until it is cool to the touch. Add the sugar and stir until it is dissolved. Add the eggs, one at a time, stirring between each addition. Stir in the vanilla. Add the teff flour and stir the batter thoroughly with a rubber spatula for at least 1 minute. Toss in the hazelnuts and chocolate chips and stir until just combined.
- Bake the brownies. Pour the batter into the prepared pan and spread it evenly into the corners. Bake until the edges have begun to pull away from the pan and the center is just starting to set, 20 to 25 minutes. Cool the brownies in the pan for at least 15 minutes. Using the overhanging parchment as handles, lift the brownies out of the pan; cool the brownies on a cooling rack. Remove the parchment and dig in.
GLUTEN-FREE COCONUT FLOUR BROWNIES
High in fiber and gluten-free, coconut flour is made from ground and fried coconut meat. It can be a great sub for regular flour (but not always in equal amounts) and adds a little coconutty flavor.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 16 brownies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
- Whisk together the coconut flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the coconut flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
- Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.
GLUTEN-FREE, DAIRY-FREE COCONUT BROWNIES
I'm a nursing mom with a baby sensitive to wheat and dairy. These help satisfy my sweet tooth without irritating her. Enjoy! Try adding walnuts for more flavor.
Provided by Meg Mae
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix rice flour, white sugar, cocoa powder, brown sugar, salt, and baking powder together in a large bowl; add coconut milk, applesauce, flaked coconut, and coconut oil. Blend the mixture until it thickens into a batter; pour into the prepared baking dish.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Cool about 10 minutes before cutting into squares.
Nutrition Facts : Calories 313 calories, Carbohydrate 54.4 g, Fat 11.1 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 9.5 g, Sodium 254.1 mg, Sugar 28.9 g
GLUTEN-FREE COCOA BROWNIES
Found online - posting here to save! Jen Cafferty Gluten-Free Food Examiner Looking for a quick and easy gluten-free brownie recipe? This is perfect for a summer barbeque or a quick afternoon snack.
Provided by MakeMineCadburys
Categories Dessert
Time 35m
Yield 12 brownies, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees and grease an 8×8x2 pan (or a 9 x 12 pan if doubling recipe) or 12 muffin tins. (You can line the pan with parchment paper so that you can easily lift out the brownies and slice them when they are done.).
- Melt butter in a sauce pan or in a 1 quart container in the microwave. Remove from heat. Add cocoa until blended, then add sugar and mix well. Add eggs, one at a time. Stir in vanilla, flour, salt & xanthan gum - do not overmix.
- Bake 25-30 minutes (less if using muffin tins).
- Cool and serve.
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