Brad and I are experimental eaters. We once went more than 6 months without any garlic or lemon. Six months, people. You try it. It was the darkest part of my life (I kid). We’ve been gluten-free before and we’re gluten-free again, at least this week. Most of what we try is an attempt to relieve Brad’s inflammation. The first time we went gluten-free, we weren’t really prepared. We did a little bit of research, bought a whole bunch of gluten-free flours, ate our share of flat faux breads, and munched a lot of veggies. We emerged from that two-ish month period not convinced it was helping Brad’s knees, hating food, and ravenous for tall, pillowy, yeasty bread.
The only thing that got us through that time was these brownies. Whenever we craved a carby treat, something more substantial than rice, and a scrape of our humanity (again, I kid), we’d make a batch of these brownies. They got us through then and they’ll get us through now! Although, this time around, I think we’re somewhat better off, judging by the yummy eggplant crust goat cheese pizza I just ate for lunch. Be jeal.
almond flour brownies
makes one 8 x 8 or tart pan of brownies
These brownies never, ever get very tall or well-done. They’re basically little slivers of fudgy goodness with a crinkly top. Brad looked over my shoulder when I made this batch and he realized that they’re really a bunch of butter and sugar with some almond flour thrown in. Apparently that’s bad? So, I’m posting my original recipe here, but know that I’m going to start tweaking it to make it less of a humdinger in the fat department so Brad will let me keep making them every week. Because did I mention that these aren’t just brownies you pull out because you have to because you’re gluten-free and going crazy? These are brownies you make often, serving them warm topped with vanilla ice cream to your parents when they come over for dinner.
1/2 cup butter
1/4 cup cocoa powder
3/4 cup sugar in the raw
1 teaspoon vanilla
1/2 cup almond flour
1/2 teaspoon kosher salt
1 teaspoon baking powder, optional
1 cup chocolate chips or pieces
1/2 cup walnuts or pecans, optional
Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8 x 8 pan or 8-inch tart pan.
In a saucepan over low to medium heat, melt butter and cocoa powder. Remove from heat and whisk in sugar, vanilla, and eggs. Add the almond flour, salt, and baking powder if you’re using it. Stir in chocolate chips and nuts if you’re using them.
Pour into pan and bake for about 35 minutes. Don’t even try the toothpick method with these. It will always come out with crumbs.
And now, a gratuitous brownie shot: