Gluten Free Brownies

Remember when I made Gluten Free Mac and Cheese?  That night I also baked my first gluten free sweet treat.  As I was searching for a gluten free brownie recipe, I was amazed at the number of brownies that contained black beans.  Now, don’t get me wrong.  I love black beans but I was wanting a rich and chocolaty brownie not mashed black beans.  When I stumbled upon a recipe for “the best gluten free brownie“, I knew that I had to give it a try.  I’d be the first to admit that I was completely skeptical.  I prepared myself for the worst possible outcome then got to baking.

Had I not baked these myself, I would have never believed that they were gluten free brownies.  Sure they were smothered in salted caramel ice cream but they were so delicious!  These were the cakey and chocolaty brownies I had been hoping for.

Gluten Free Brownies

Ingredients

2 eggs

1/2 cup olive oil

1/2 cup sugar

1/2 tsp baking powder

6 oz dark chocolate chips

1 tsp instant coffee granules

1/2 cup almond flour

1/4 cup brown rice flour

1 tsp vanilla extract

Pinch kosher salt

3 Tbsp dark chocolate chips

 

Directions

Preheat oven to 350. Grease a 8×8 square baking pan. I used bakers joy with flour for this step. Combine eggs, sugar, vanilla, olive oil, and coffee granules in a large bowl and beat until combined.

Melt the 6 oz of chocolate chips. You can do this in the microwave or a double boiler. Pour the melted chocolate to the egg mixture and combine. Add the flours, salt and baking powder. Use a spatula to fold until all the flour mixture is incorporated.  The mixture is incredibly thick.

Pour batter into the prepared pan then sprinkle the 3 Tbsp of dark chocolate chips over the top of the batter. Bake for 25-30 minutes.

The brownies need to cool for at least 30 minutes before cutting.  I tried to avoid this step and had a couple of super crumbly brownies.

Top with ice cream or enjoy them with a big glass of milk.

Adapted From Eat Good 4 Life