I think I have a new favorite brownie recipe. Everyone has different criteria for the perfect brownie, and for me they should be fudgy, dense and chewy, with no nuts or frosting. They may have chocolate chips or chunks, but that's it. Pure chocolatey goodness.
This recipe from Bob's Red Mill fits the bill perfectly, and is really simple to make.
Brownies are a good exercise in delayed gratification for me, since they must be refrigerated to develop the fudgy and chewy texture that I love so much.
It was hard to wait for these brownies! I managed to distract myself by taking a walk, reading some James Tiptree, Jr. and making a big, healthy vegetable soup for the week, which I'll share soon.
Yeah, they were totally worth the wait.
Gluten-Free Almond Flour Brownies
Adapted from Bob's Red Mill
Makes 1 8"x8" pan
1/2 cup (1 stick) butter
1/2 cup cocoa powder
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon instant espresso powder
1 teaspoon vanilla extract
1/2 cup almond meal
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips (optional)
Preheat the oven to 350F. Line an 8"x8" pan with foil and grease with cooking spray.
In a small bowl, whisk together the almond meal, cornstarch, baking powder and salt. Set aside.
Melt the butter and mix with the cocoa powder. Add in the sugars, eggs, instant espresso and vanilla. Stir in the dry ingredients and mix well, then stir in the chocolate chips.
Pour the batter into the prepared pan and spread evenly with a spatula. Bake for about thirty minutes. Refrigerate for at least 6 hours before cutting into bars.