Dark, Chewy and not too sweet makes this super easy gluten free recipe satisfy your sweet tooth. Add or substitute different types of Nuts for Marshmallows, Chocolate Chips for Chunks or chopped Chocolate Bars of your choice. or omit the chili powder for Raisins or Orange zest. Try new flavor combinations or just keep it classic.
Bobby’s Gluten Free Brownies
20 Brownies
350 º Oven
8 x 8 square pan lined with parchment paper
Ingredients
2 sticks unsalted Butter
1 ½ cup Sugar
4 Eggs
1 ¼ Cocoa powder
1 teaspoon Espresso Powder
1 teaspoon Vanilla Extract
1 ½ cups Gluten Free Flour (King Arthur Measure for Measure)
1 teaspoon Salt
1 teaspoon Baking Powder
1 teaspoon Cinnamon
¼ teaspoon Chili Powder
½ cup Dark Chocolate Chips
½ cup Roasted Slivered Almonds
Sprinkling of Flake Sea Salt
Instructions
In a double boiler or microwave, melt the Butter with the sugar stirring occasionally until the Sugar warms and the granular texture is now smooth, shiny and warm to the touch.
Place the Vanilla Extract and Espresso Powder together in a bowl or into the stand mixer bowl. Stir with a spatula to dissolve the Espresso crystals.
Add the Eggs and Cocoa Powder to the Vanilla and Espresso and beat together until well incorporated and thick.
Measure the Flour, Baking Powder, Salt, Cinnamon, and Chili Powder into a bowl and set aside.
With the mixer running, slowly add the Butter and Sugar mixture into the Cocoa and Egg mixture until all of the ingredients are incorporated. Mix on medium speed to blend until smooth. Then scrape down the sides of the bowl until the batter is well blended and creamy.
Add the Almonds and Chocolate chips mixing on low just to incorporate.
Pour the batter in to the prepared pan soothing down the top and spreading out to the edges.
Sprinkle a little bit of the Flake Salt on the top of the Brownie batter.
Baker for 30 minutes until a toothpick inserted comes out clean.
Notes
Chewy and moist Brownies make a perfect sweet treat at the end of a super fun chili dinner party.
Enjoy Bob & Sara Lyn!