GLUTEN FREE, DAIRY FREE, CHEWY BROWNIES (CRACKLY TOPS)
The key to chewy brownies is the ratio of saturated to unsaturated fat. I use lard in this recipe to make them dairy free. Lard is also cheaper than butter in my area. The key to the crackly tops is creaming the lard & powdered sugar, and then beating thoroughly after the eggs and oil are added. The powdered sugar is to ensure that the sugar fully melts in the oven and it being creamed and whipped makes the top bake like a meringue and end up shiny and crackly. I also keep them simple with really basic gluten free flours, so you don't have to buy any expensive blends. You can use whatever plain gluten free flour your have on hand (white rice flour, brown rice flour, sorghum flour, etc). You can also use whatever starch you have on hand (corn starch, tapioca starch, arrowroot starch, etc), and whatever neutral tasting oil you have on hand. This recipe also uses cocoa powder to save cost.
Provided by threehappypenguins
Categories Dessert
Time 35m
Yield 24 brownies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and grease a 9x12 pan, or 24 muffin tins, or 48 mini muffin tins.
- Sift together the dry ingredients: rice flour, starch, cocoa powder, xanthan gum, and salt. Set aside.
- In another bowl, cream the lard, 2 tbsp water, powdered sugar, and ONE egg together for 5-6 minutes until looks like a soft, shiny, whipped frosting. I use a KitchenAid Stand Mixer setting it to around 6.
- Add the rest of the eggs (there will be three of them), one at a time until each is blended in, and the vanilla extract. Then turn up the mixer (KitchenAid on about speed 8), or use some serious elbow grease with a whisk, slowly pour the oil into the mixture (kind of like you're making mayonnaise; though it won't look or feel like mayo). At first, after you add all the eggs, it will look kind of worrisome, like tiny curdles and you've ruined it. Don't worry! Keep mixing! The purpose of this stage is to introduce as many bubbles as possible, whipping it so that it will have the glossy, shiny, crackly top. Mix for about 5 minutes.
- Finally, BY HAND (no mixer), add the flour mixture to the wet ingredients until combined. Be careful not to over mix after you add the flour. This is to ensure that your brownies will be chewy and not cake-like.
- Add the mixture to your pan of choice. If using a 9x12 pan, bake for 25 to 30 minutes. If using muffin tins, about 20 minutes, and mini muffin tins, about 15 minutes. Always check at an early time to ensure they don't overbake. Overbaked brownies are more cake-like. If you want chewy brownies, be sure not to bake too long.
- Let cool, and then serve.
Nutrition Facts : Calories 188.2, Fat 11, SaturatedFat 2.6, Cholesterol 33.7, Sodium 61.6, Carbohydrate 22.3, Fiber 1.3, Sugar 14.8, Protein 2
DAIRY FREE BROWNIES
I used to make a richer brownie, but I haven't made them since I developed these. I like them because they don't try too hard to be healthy, but are not too sickly-rich either. Just right, in fact! Note: Recently, I have been cutting back on the sugar. I am now usually using about 1 2/3 cups. I usually use at least part Sucanat (an unrefined organic sugar) as well.
Provided by Jenny Sanders
Categories Bar Cookie
Time 40m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Grease and flour a 9"x13" pan; or, better, line it with parchment paper.
- Sift together the flour, cocoa, sugar, baking powder and salt.
- Whisk together the oil, soy milk, vanilla, egg and brown rice syrup.
- Stir into the dry ingredients.
- Scrape into the pan.
- Bake for 25 minutes.
- Cool in the pan, cut into squares, and remove.
Nutrition Facts : Calories 143.3, Fat 5.4, SaturatedFat 0.9, Cholesterol 7.8, Sodium 46.6, Carbohydrate 24, Fiber 1.6, Sugar 17, Protein 1.9
BEST EVER BROWNIES - DAIRY FREE
Make and share this Best Ever Brownies - Dairy Free recipe from Food.com.
Provided by Chelle_N
Categories Bar Cookie
Time 45m
Yield 16 brownies
Number Of Ingredients 11
Steps:
- Cream together margarine and sugar.
- Add eggs and vanilla, mix well.
- Sift together flour, salt and baking powder- add to creamed mixture.
- Blend in cocoa powder and add chopped nuts.
- Spread mixture into greased 9-inch square pan.
- Bake for 35 minutes at 350.
- When cool, top with dusting of confectioners sugar.
Nutrition Facts : Calories 118.3, Fat 4, SaturatedFat 1, Cholesterol 23.2, Sodium 90.7, Carbohydrate 20.3, Fiber 1.1, Sugar 14.2, Protein 2
CHOCOLATE CHEESECAKE BROWNIES (DAIRY-FREE!)
This is a moist and gooey brownie that has a light and cheesecakey texture. The secret is draining silken tofu and soy yogurt for a day or two so they thicken up, which gives the filling the texture of cream cheese without the dairy or the fat! I made these brownies for my family for Valentine's Day and cut them into hearts with heart-shaped cookie cutters, and everyone gobbled them up! This recipe is from the wonderful Heather Van Vorous at the IBS message boards at www.helpforibs.com. Prep time does not include time to drain the tofu and soy yogurt.
Provided by Kree6528
Categories Bar Cookie
Time 38m
Yield 14-16 serving(s)
Number Of Ingredients 17
Steps:
- Crumble tofu into a sieve lined with several layers of paper towels; add soy yogurt.
- Cover sieve with plastic wrap and place over a bowl to drain overnight, or for up to two days (the longer this drains, the thicker and creamier your filling will be).
- Preheat oven to 350F.
- In a small bowl with an electric beater, beat the drained tofu/yogurt with other filling ingredients until smooth and creamy (or blend ingredients in a blender); set aside.
- In a large bowl sift together the flour, sugar, cocoa powder, soda, and salt; whisk dry ingredients until well blended.
- Whisk in water, oil, applesauce, vinegar, and vanilla just until batter is blended.
- Lightly spray a 9 x 13" baking pan with cooking oil.
- Pour chocolate mixture into pan and spread evenly.
- Spoon large dropfuls of the filling mixture in 12 even spoonfuls across the batter (you should have three rows of four dropfuls of filling).
- Take the flat side of a butter knife and gently pull it through the batter and filling to make a marble pattern.
- Bake for 18-22 minutes, until a toothpick inserted in a brownie portion comes out with moist crumbs.
- Cool on rack.
- I would recommend allowing these to cool completely before serving; I think they have the best texture that way!
- They're also fantastic topped with vanilla soy ice cream and drizzled with chocolate syrup!
Nutrition Facts : Calories 151.7, Fat 1.9, SaturatedFat 0.3, Sodium 208.3, Carbohydrate 31.2, Fiber 1.1, Sugar 18.8, Protein 3.2
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- Preheat oven to 325º F. In a medium bowl, combine eggs and coconut sugar. Using a hand mixer or stand mixer, beat on high until light and fluffy, about 3-5 minutes. Mixture will have increased in volume and will be sticky, rather than thin or runny. Stir in almond flour, coconut flour, dark cocoa powder, cooled liquid coffee, and vanilla extract. Stir until combined.
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Ratings 13Calories 145 per servingCategory Dessert
- In a medium bowl, stir together the almond flour, cocoa powder, baking soda and salt. Set aside.
- In a separate medium bowl, use an electric hand mixer to beat the sugar and oil just until the sugar is moistened. Add in all the remaining ingredients, except the chocolate chips, and beat until JUST combined, only about 20 seconds or so. You don't want to beat too much air into the batter or the brownies will sink when cooking.
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