Wednesday, September 10, 2014

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!

 

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  

 

 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.

·         Whisk all Brownie Mix ingredients together and set aside

·         Beat the Wet ingredients and Fats until blended

·         Beat in the combined Brownie mix until blended, scraping down the bowl as necessary. Gradually add in the hot water beating until blended

 

·         Fold in the Add Ins

 

Gluten Free Dark Decadent Brownies

 

 

·         Spread batter into a lightly greased shiny pan.  Top evenly with Toppings

 

Gluten Free Dark Decadent Brownies

 

·         Bake the brownies for 20 to 22 minutes, or until a cake tester inserted into the center comes out clean, or with just a tiny amount of moist crumbs clinging to it.

·         The edges of the brownies should be set, but the middle still soft.

·         Remove the brownies from the oven, and cool them completely before cutting and serving

 

Gluten Free Dark Decadent Brownies

 

 

Servings: 24

Yield: 24 brownie bars

 

Nutrition as prepared (per serving): 163 calories, 10.2g total fat, 1.5g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g linoleic acid, <1g alpha linolenic acid, 6.3g saturated fat, 29.5mg cholesterol, 91.2mg sodium, 23.6mg calcium, 13.2mg potassium, 3.4mcg folate, 32.4mg phosphorus, <1mg phytosterols, <1mcg lycopene, 1.4mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, 1.5IU vitamin d, <1mg zinc, 17.8g carbohydrates, 2.2g fiber, 15.6g net carbohydrates, 9g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, <1mg stigmasterol, 2g protein.

 

 

Storage containers

 

Storage for gluten-free flour


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