Gluten Free Dark Decadent Brownies

Gluten Free Dark Decadent Brownies

We have had monsoon rains all summer, but it turned cold after the one last night.  I needed a sweater and hat to check the mail!

Ingredients

  • We have had monsoon rains all summer, but it turned cold after the one last night.  I needed a sweater and hat to check the mail!
  • Today, as I was finishing up reorganizing my kitchen and changing the storage for my gluten free mixes and flour to glass jars, I decided to make a brownie from scratch.
  • After all, the oven wouldn’t heat up the kitchen!
  • I had almost a cup of a flour blend that did not fit into one jar, so decided to use it in the brownie.
  • This recipe uses 12 tbsp of fat and 1 1/2 cups sweetener.  I have different types of shortening, so decided to mix them.  I also like to mix stevia with sugar to reduce the sugar grams.
  • Feel free to use all sugar and/or butter.  Stevia blends don’t have the moisture that sugar has, so a bit of liquid sweetener was used
  • I like dark chocolate thus this is a dark chocolate brownie.  If you are a milk chocolate lover, add another 1/4 cup sweetener and remove 1 tbsp of cocoa.
  • Gluten Free Dark Decadent Brownies
  • Ingredients
  • Brownie Mix / Flour Mix
  • 3/4 cups King Arthur Gluten Free Whole Grain Flour Blend
  • 1/4 cup tapioca flour
  • 1/2 teaspoon salt
  • 1/4 tsp baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 tsp xanthan gum
  • 1/4 cup sugar
  • 1 cup Stevia blend (or sugar)
  • 3/4 cups Dutch-process cocoa
  • Wet ingredients and Fats
  • 8 tbsp unsalted butter (room temperature)
  • 1 tbsp Nutiva Shortening (red palm & coconut oil blend)
  • 2 tbsp coconut oil
  • 1 tbsp Red Palm Oil
  • 2 large eggs
  • 2 tbsp Coconut Secret Raw Coconut Nectar
  • 1/4 cup chocolate syrup (used Hershey's Special Dark)
  • 1 tsp vanilla extract
  • Water as Needed
  • 1/4 cup hot water
  • Add Ins
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/4 cup chopped walnuts
  • Topping
  • 1/4 cup mini semi-sweet chocolate chips
  • 2 tbsp coconut, unsweetened, shredded (Let's Do Organic)
  • Procedure
  • ·         Preheat the oven to 350°F. Lightly grease a 9" x 13" shiny pan.  A 1/4 sheet pan is comparable.
Read the whole recipe on Retired With No Regrets