These are, by far, my FAVORITE "go-to" dessert when entertaining or catering. Easy, delicious, fool-proof and the best CROWD PLEASER! I'm not joking when I say I keep these in the freezer at all times for my girlfriends...
They're amazing out of the oven (don't burn your mouth!), even better when they're chilled (I prefer them this way, they're a little chewier and hold together), PHENOMENAL in a brownie sundae (we used to sell out of them by the tray when I made them for the restaurant) AND, are like the most awesome fudge bar when they come out of the freezer (where they last as long as you can keep them there). Get ready... I'm giving up the secret recipe!!
They're amazing out of the oven (don't burn your mouth!), even better when they're chilled (I prefer them this way, they're a little chewier and hold together), PHENOMENAL in a brownie sundae (we used to sell out of them by the tray when I made them for the restaurant) AND, are like the most awesome fudge bar when they come out of the freezer (where they last as long as you can keep them there). Get ready... I'm giving up the secret recipe!!
Jenn's Healthified Fudge Brownies - Grain/Gluten-Free
You will need:
1 9"x13" glass baking dish or 1 half sheet pan
double boiler
large bowl
whisk
parchment paper
rubber spatula
Ingredients
1 lb butter
2x12oz packages of good quality, semi-sweet or bittersweet chocolate chips (I usually use Ghirardelli)
5-6 eggs (5 extra large, 6 if they are smaller)
1 cup granulated sugar
1 cup light brown sugar
1 TBS vanilla extract
1 TBS baking powder
1/2 tsp sea salt
1 package or TBS instant espresso powder (I use a Starbucks VIA package)
1 cup coconut flour
Garnish
12 oz package of large chocolate chips, can use whatever, milk, dark, white, peanut chips you like
Optional: 1 1/2 cups chopped nuts
Directions
Preheat your oven to 375 degrees F.
In the pot of the double boiler bring 2-3 inches of water to a boil. In the bowl portion melt out your butter. Once the butter has melted and the water is boiling, turn off the burner and add your 2 packages of chocolate chips. Note: the steam is the perfect temperature at which to melt out your chocolate.
While waiting for your chocolate, prep your baking dish: using baking spray, or by stealing a little of your melted butter, grease your pan. Cut parchment and line the bottom of the pan, then grease the top. This will help your brownies release later on.
Once the pan is prepped, in a large bowl, ribbon your eggs and sugars (see below).
Check your chocolate and stir with the rubber spatula. You will be amazed at how quickly the chocolate melts out. When the chocolate is mostly melted remove it from the heat (pot), so that it can start to cool before adding it to the eggs - you don't want sweet scrambled eggs!
Into the ribboned eggs, whisk in the vanilla, salt and espresso. Once it's well-mixed add in the coconut flour. [Note: what's great about this recipe is that you can't over-stir it - there's no gluten!!!]
Your chocolate-butter mixture should be cool enough to combine the two, while stirring continuously pour it into the batter mixture.
Then into the prepared pan it goes; sprinkle with your chocolate and nuts, if you like. Using your spatula press some of the garnish down into the batter so you get some chunks throughout and into the oven we go!
Cook at 375 for 35-45 minutes, check to make sure it's not browning, reduce heat to 350 if it is and continue to cook until the brownies are set, depending on the thickness of the pan ~55-80 minutes total. You know they are done when the batter doesn't jiggle when you shake the pan. Usually, with brownies you insert a toothpick, however, these are TOO FUGDY for that approach. Once the eggs are set, the brownies are done (no jiggle)!
I hope these become one of your favorites too, or just come over for a treat!! OH, HAPPY HALLOWEEN EVERYONE!!!!!!!!
PS
Best once chilled, then cut. If you want to freeze them for later enjoyment (I make two batches, one for now, one later), then let them fully chill, cut them into large squares and wrap them individually in plastic before putting them into the freezer.
For a how-to on ribboning, check out last week's blog :
1 9"x13" glass baking dish or 1 half sheet pan
double boiler
large bowl
whisk
parchment paper
rubber spatula
Ingredients
1 lb butter
2x12oz packages of good quality, semi-sweet or bittersweet chocolate chips (I usually use Ghirardelli)
5-6 eggs (5 extra large, 6 if they are smaller)
1 cup granulated sugar
1 cup light brown sugar
1 TBS vanilla extract
1 TBS baking powder
1/2 tsp sea salt
1 package or TBS instant espresso powder (I use a Starbucks VIA package)
1 cup coconut flour
Garnish
12 oz package of large chocolate chips, can use whatever, milk, dark, white, peanut chips you like
Optional: 1 1/2 cups chopped nuts
Directions
Preheat your oven to 375 degrees F.
In the pot of the double boiler bring 2-3 inches of water to a boil. In the bowl portion melt out your butter. Once the butter has melted and the water is boiling, turn off the burner and add your 2 packages of chocolate chips. Note: the steam is the perfect temperature at which to melt out your chocolate.
While waiting for your chocolate, prep your baking dish: using baking spray, or by stealing a little of your melted butter, grease your pan. Cut parchment and line the bottom of the pan, then grease the top. This will help your brownies release later on.
Once the pan is prepped, in a large bowl, ribbon your eggs and sugars (see below).
Check your chocolate and stir with the rubber spatula. You will be amazed at how quickly the chocolate melts out. When the chocolate is mostly melted remove it from the heat (pot), so that it can start to cool before adding it to the eggs - you don't want sweet scrambled eggs!
Into the ribboned eggs, whisk in the vanilla, salt and espresso. Once it's well-mixed add in the coconut flour. [Note: what's great about this recipe is that you can't over-stir it - there's no gluten!!!]
Your chocolate-butter mixture should be cool enough to combine the two, while stirring continuously pour it into the batter mixture.
Then into the prepared pan it goes; sprinkle with your chocolate and nuts, if you like. Using your spatula press some of the garnish down into the batter so you get some chunks throughout and into the oven we go!
Cook at 375 for 35-45 minutes, check to make sure it's not browning, reduce heat to 350 if it is and continue to cook until the brownies are set, depending on the thickness of the pan ~55-80 minutes total. You know they are done when the batter doesn't jiggle when you shake the pan. Usually, with brownies you insert a toothpick, however, these are TOO FUGDY for that approach. Once the eggs are set, the brownies are done (no jiggle)!
I hope these become one of your favorites too, or just come over for a treat!! OH, HAPPY HALLOWEEN EVERYONE!!!!!!!!
PS
Best once chilled, then cut. If you want to freeze them for later enjoyment (I make two batches, one for now, one later), then let them fully chill, cut them into large squares and wrap them individually in plastic before putting them into the freezer.
For a how-to on ribboning, check out last week's blog :
http://www.jennknightcheffing.com/1/post/2013/10/a-spicy-treat-mexican-chocolate-icecream.html
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