While you are arranging for a weekend get-together, a birthday bash or probably planning to surprise your family, some fudgy, rich and chocolatey gluten-free brownies don’t sound too heavy for a luscious starter menu. And you must not worry about your cooking skills for the utterly delicious crumbling coated with a crispy crunch! Just get the easy ingredients to run into an ideal chef.
But what can be the secret behind the ambrosial meal? It’s not actually facile to turn out the scrumptious fare into a matchless success. And here goes the classified innards for your fundamental recipe-
Almond flour is undoubtedly better than any gluten-free flour for brownies which lends the marvellous embellish at your credibility, plump with ground almonds! Finely blanched almond flour rather than a coarse grind or almond meal is preferred over the time.
Amazing Bugs For Consummate Gluten-Free Brownies:
BAKING POWDER VS. BAKING SODA: If you’re asked to spot the difference in using baking powder and baking soda, you can’t get screwed up simply. The former one helps puff while soda helps spread the pixy. Also, baking powders contain corn starch which isn’t paleo-friendly. Now it depends on the way you like it. It’s perfect to stick with baking soda if you want to avoid corn.
BEAT THE EGGS & SUGAR EVENLY. You really need to whip the eggs with sugar until they pass the “ribbon test.” Lifting up the hurtle, the batter should brook down pretty uniformly in “ribbons” rather than in big lumpy clumps.
DON’T OVER-BLEND THE BATTER. Put the dry ingredients mixed properly until fairly incorporated. Overdoing will however make the batter a little drier which isn’t necessary for gluten-free baking.
DON’T OVER-BAKE. Take your brownies out when the centre is baked. It will settle down naturally when cooled under normal temperature.
SWEET & SALTY. A pinch of coarse sea salt on the top of brownies would wake up the chocolate delicately balanced. But if you’re not a salt-with-sweet fan, skip it.
SUBSTITUTES. Any fat can be substituted according to your choice including avocado oil, butter, ghee, vegan butter, coconut oil, etc.
SWAP. Coconut sugar can be used in the recipe which is lower on the glycemic index. Else, white sugar, brown sugar, or maple sugar will also go.
• 2/3 cup of semi-sweet or dark chocolate chips (dairy-free- optional)
• 5 Tbsp of coconut oil/sub butter/avocado oil/vegan butter/ghee
• 2/3 cup of coconut sugar/sub white/brown/maple sugar
• 2 eggs
• 1 tsp of vanilla extract
• 2/3 cup of almond flour
• 2 Tbsp of unsweetened cocoa powder
• 1/2 tsp of baking soda or baking powder
• 1/4 tsp of salt
• 2/3 cup of additional chocolate chips/chopped chocolate/sub nuts
SPRINKLING: COARSE SEA SALT DIRECTIONS
1. Preheat the oven up to 350 degrees. Line an 8×8 baking pan with parchment paper evened by non-stick spray.
2. In a small saucepan, melt the chocolate gently and pour oil in low heat until smooth and glossy. Then remove it to cool slightly.
3. In a small bowl, beat together sugar and eggs until the colour turns lighter. Put them in a ribbon test and leave it like that.
4. Take a medium bowl, whisk together the dry ingredients–almond flour, cocoa, baking soda, and salt.
5. Whip the egg/sugar mixture into the saucepan of melted chocolate gently, until smooth. Stir in vanilla and mix in.
6. Twitch in the dry ingredients and fold to mix them.
7. Crease in the additional chocolate chips.
8. Pour batter into the prepared pan, making it smooth to the surface.
9. Bake at 350 degrees for 20-24 minutes so that the centre is slightly underdone.
10. Season with coarse salt and slice your chops!