I’m getting better at gluten free baking, or perhaps I’ve just been using it in recipes where the gluten just doesn’t matter, like cookies and brownies. I looked into gluten free brownie recipes and just wasn’t satisfied with any of the ones I found, so I made my own. What came out was super rich, fudgy peanut rich and honestly very good. The pictures speak for themselves honestly, this recipe is worth a damn.
What you need:
225 g butter, melted
2 cups sugar
¾ cup cacao powder
1 t vanilla
4 eggs
1.5 c peanut flour
.5 cup quinoa flour
.5 t salt
1) Melt the butter in a small sauce pan and add the sugar and cocoa and mix thoroughly. The mixture will be grainy.
2) Add this to a large bowl and beat in the eggs one at a time.
3) Add the vanilla and mix throughly.
4)Add the flours and salt, mix until combined. Pour in a 9x13 buttered pan and put in an oven preheated to 350 for 20-30 minutes. The center should be set and the edges should be starting to pull away from the pan.
5) Let cool for a half hour for the easiest serving, although there’s nothing inherently wrong with destroying a pan of brownies for a fresh one sometimes.
While I was only able to eat a small amount I really enjoyed these for what they were. While I’m not sold on gluten free as a end all be all diet choice, I am enjoying my experiments with it more than I did. These were richer than even my regular brownies and that’s saying something.
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