Fudgy Brownies

OK, folks, this is a recipe you’ll want to take note of, and use frequently. This first batch I made, I followed the recipe. Next time I think I’m going to go with an alternative sweetener (Swerve / erythritol) so that this can be lower-carb as well as gluten-free. I did add in about 1/2 tsp cinnamon and 1/8 tsp each of allspice and cloves. Maybe next time I’ll add in some cayenne pepper as well, just to take these to that next level of awesome-gooey-awesomeness. Really, people: I don’t like chocolate and I like these.

T. tells me I need to talk more about the baking, and about the chocolate (Guittard Akoma Extra Semisweet chocolate chips). Ordinary chocolate chips or chunks contain about half as much cocoa solids (16% to the Guittard’s 33%). The Guittard also has a much better temper, meaning the chips melt more slowly when baking (or when you pop one into your mouth – to test, of course). This is one case when the dish is all about the chocolate, and it pays to get the good stuff.

As always, there are others baking this same thing this month. You can find them over at Avid Bakers Challenge. The recipe can be found at Scientifically Sweet, or below.

Fudgy No-Butter Brownies (gluten-free)
Makes 16 brownies

• 2 cups (300 g) icing/confectioner’s sugar
• 2/3 cup (56 g) unsweetened natural cocoa powder
• 200 g (about 2 cups) ground almonds/almond meal
• 1/2 tsp salt
• 2 large eggs, at room temperature
• 1 large egg white
• 2 tbsp water
• 1 tsp pure vanilla extract
• 5 oz (about 2/3 cup) best quality dark chocolate chips or chopped bittersweet chocolate, plus extra for topping

1. Preheat your oven to 350 degrees F. Line the bottom and sides of an 8×8-inch pan with parchment paper, letting it hang over the edges of pan.
2. Sift icing sugar and cocoa into a large mixing bowl. Add almond meal and salt and stir to combine. Add whole eggs, egg white, water and vanilla extract and stir until smooth. The batter will be thick. Stir through bittersweet chocolate.
3. Scrape batter into your prepared pan, smooth the top and scatter extra chocolate over top. Bake until a shiny crust forms and a skewer inserted into the center comes out with a few moist sticky bits, about 25-30 minutes.
4. Transfer pan to a wire rack and let cool slightly. For neat slices, let cool completely before slicing.

One thing the recipe doesn’t point out is that this batter won’t smooth out on its own – if it goes into the oven with irregularities on top, that’s how it will come out of the oven. So, I’d say to use an oiled spatula or maybe some oiled non-stick wrap to smooth things out before baking.

-D