Fudgy, gooey, chocolate-chunked... gluten-free brownies.
5 large whole eggs
1 c granulated white sugar
1/2 lb light brown sugar (16 oz)
1 TB baking powder
1 tsp sea salt
2 TB vanilla extract
1 c coconut flour
1 lb 3 oz good dark chocolate
1 lb unsalted butter
11-12 oz rough chopped or morsels of good chocolate, I prefer dark, but can be white, milk, peanut butter chips, etc
- 1 tsp cinnamon, chili powder, ginger, cloves, 5-spice, curry... any spice you desire. If would suggest sticking to 1 or 2 so as not to overwhelm what you are showcasing - the chocolate.
- 1 packet of Starbuck's VIA or other instant espresso - this helps to bring out the rich chocolate flavor, and adds depth to the brownie, without necessarily taking on a "coffee" taste. I almost always add this.
- 1/4 cup applesauce. This helps to keep them super moist. If you prefer to delete some of the butter (which helps the fudginess) take out a stick of the butter and up the amount of applesauce to 1/2 cup.
- Fill the bottom of a double boiler with 2-3 inches of water. Bring to a boil. *Note: if you don't have a double-boiler, do not despair, neither do I! Take any small saucepan and find a metal or glass bowl that will sit on top of the rim.*
- While waiting for your water: measure/chop all of your chocolate, keeping the extra 11-12 oz separate. This will be used later as a topping and swirled throughout.
- Melt your butter in the "bowl" of the double-boiler. You do not need to wait for the water to boil.
- Preheat your oven to 375 degrees F.
- Once your water comes to a boil add in the 1 lb 3 oz to the butter.
- Prepare your baking pan. For this I either use a 9"X13" Pyrex for a thicker brownie or a 13"X18" (half) sheet pan, for a thinner, bar-like one (this is what I use for parties). Grease your pan. Butter or baking spray works well. I typically also line the bottom with parchment paper, for an easier release.
- In a KitchenAid, or medium-large bowl, cream together the all of the eggs, sugar, and baking powder using either the paddle attachment, hand-mixer, or whisk.
- Add the salt, vanilla extract, and any of the optional items, if you're using them. Combine thoroughly.
- Mix in the coconut flour.
- Stir your chocolate mixture to ensure that all of the chocolate has melted. I typically use a smaller whisk to quickly mix.
- Once your chocolate has melted out you can beat it into the egg/sugar/flour mixture. (This ensures that you won't scramble the eggs)
- Scrape sides and pour into your prepared pan. Take half of the topping chunks and sprinkle over the top. Using a rubber spatula, swirl these into the brownie mix. Take the remaining morsels and sprinkle over the top.
- Into the oven for 30-45 min, depending upon the pan you use. Once the mixture sets, it is done. To test - give the pan a little shake, if it wiggles at all keep in in there. Check it in 5 minutes. You may want to turn the temperature down if it starts to brown around the edges too much. The brownies will continue to cook once removed from the oven.
- Enjoy!!! I keep these in the freezer to pull out for impromptu soirees (if there are any left)!