Valentina Kenney & Cooking On The Weekends Gluten Free Chocolate Brownies
Why I Love This Recipe
I got this recipe from Valentina Kenney, from Cooking On The Weekends.
This was Recipe #8 from the "Gluten Free Baking With KitchenAid" event.
So, through these delectable gluten free chocolate brownies, we might just get a tiny taste of some of the magic that comes out of Valentina's kitchen.
I modified her original recipe to make it dairy free, and used Earth Balance and dark vegan chocolate. But you could always use butter and regular chocolate. These brownies were moist and very chocolatety! Juuuust how I like them! The coconut flour is fabulous in this recipe because it blends SO with chocolate! As Valentina says in her original blog post, "Coconut flour is also high in fiber and has a nice amount of protein. It is a very absorbent flour, so I use quite a bit less than I would all-purpose flour. And it does a great job thickening the batter without drying out the final product."
Check out more of Valentina's recipes at Cooking On The Weekends.
Ingredients You'll Need
8 ounces unsweetened chocolate, roughly chopped (I used vegan dark chocolate)
8 ounces (2 sticks) vegan buttery spread plus 1 Tbsp for the pan (I used Earth Balance)
5 large eggs
3-3/4 cups sugar
2 cups semi-sweet chocolate chips or chunks (I used vegan dark chocolate)
1 cup sifted coconut flour
3 Tbsp instant espresso powder (Medaglia D’Oro is great.)
1 Tbsp vanilla extract
1/4 tsp Celtic sea salt
Directions
Adjust a rack one-third up from the bottom of the oven and preheat the oven to 375 degrees F.
Line a 9 x 13 x 2-inch pan with foil. Grease the foil with soft or melted vegan buttery spread. The easiest way to do this is to add the spread to the foil-lined pan and place it in the hot oven for a minute or so. Then, use a pastry brush or the butter wrapper to make sure it evenly coats the bottom and sides of the pan.
Melt the chocolate and buttery spread together in the top of a large double boiler over hot water on moderate heat, or in a heavy saucepan over very low heat. Stir occasionally until the chocolate and buttery spread are melted. Stir to mix, remove from the heat and set aside to cool to room temperature.
In the bowl of your stand mixer, beat the eggs with the vanilla, salt, espresso, and sugar at high speed for about 10 minutes.
Switch the mixer to a low low speed, and add the cooled chocolate mixture and beat only until mixed.
Then add the coconut flour and again beat only until mixed.
Remove from the mixer and fold in the chocolate chips or chunks.
Scrape the batter into the prepared pan. Use a small flat-bottomed spatula to smooth the top.
Bake for about 30 minutes, reversing the pan front to back as necessary during the baking to insure it bakes evenly.
Cover loosely with foil for about the last half of the baking time to prevent over-browning.
At the end of 35 minutes the brownies will have a thin, crisp crust on top, but if you insert a toothpick into the middle, it should come out a bit wet. Perfect!
Remove the brownies from the oven and let them cool for at least a few hours, and if you can, refrigerate the them overnight before cutting.
A serrated bread knife will cut them easily. YUMMO!
