I know I’m cutting it close, but I thought that easy to make, fudgy gluten-free brownies would be perfect for Memorial Day cookouts. I’ve made 4 different batches and this version is definitely our favorite.
When I make brownies, Joe has one consistent complaint – my brownies don’t have that neat crust that brownies made with white sugar have. I used palm sugar for these and though the crust isn’t the same, it’s close. He says that this batch tastes like ‘real brownies.’ They’re moist and fudgy with the perfect balance of sweetness and chocolate.
In the spirit of quick and simple, I used Pamela’s Baking and Pancake Mix. No need to add xanthan gum or baking powder – it’s already in the mix.
If you want to reduce the fat, replace the butter or oil with an equal amount of plain yogurt or unsweetened applesauce. The brownies will be more cake-like but still delicious.
Guest Posts Today…
I Blog Real Food at The Whole Gang
Today I’m guest posting at The Whole Gang, courtesy of the ingenious Diane and her “30 Days to a Food Revolution.” She’s been sharing other bloggers’ views on eating Real Food along with their helpful tips to make changes to your diet.
“Progress, Not Perfection” is my topic – I hope you’ll take a few minutes to stop by and see what I have to say. And, yes, even an occasional brownie has it’s place in a healthier diet.
Village of Moms
I’m also sharing a favorite quick and simple recipe of mine, CrockPot Chicken Posole Stew, at Village of Moms today. Valerie Kite has put together a fabulous ’1 Stop Shop’ where busy moms can find recipes, menu planning, tips on housekeeping, taking care of yourself, and more.
Ingredients
- 1/4 cup (56 g.) unsalted butter
- 1/4 cup (50 g.) grapeseed oil
- 3 ounces (86 g.) unsweetened baking chocolate, chopped
- 3/4 cup (117 g.) palm sugar
- 2 large (105 g.) eggs
- 1 tablespoon (12 g.) vanilla
- 1/2 teaspoon instant decaf coffee
- 2/3 cup (61 g.) Pamela’s Baking and Pancake Mix
Instructions
- Preheat oven to 325 degrees F. Prepare an 8″x8″ pan with oil.
- Put butter, oil, and chopped chocolate in a microwave safe bowl. Heat for 30 seconds and stir. Heat for another 30 seconds and stir until chocolate is melted. Mix together palm sugar, eggs, vanilla, and instant decaf. Once chocolate has cooled slightly, stir egg mix into chocolate. Sift Pamela’s Baking & Pancake Mix on top of chocolate mix. Dump any of the flour mix left in the sifter into the bowl. Fold into chocolate mix. Turn into the prepared pan, spread evenly, and tap a few times on the counter. Bake for 15 – 18 minutes or until brownies are set in the middle. Brownies are fudgier when slightly underbaked.
- Let cool as long as you can – they’re fabulous right out of the oven.
Notes
Reduce the fat by replacing the butter or oil with an equal amount of plain yogurt or unsweetened applesauce. The brownies will be more cake-like but will still taste fabulous.
Zoe @ Z's Cup of Tea
posted on May 31, 2010 at 1:09 am
I saw these brownies on your Flickr and thought, “Yum!” These look so good – and definitely fudgey. I’d love to make them and eat them, too!
I also read your guest post and left a comment on it. It was great! Way to go, Amy!
[Reply]
Hallie @ Daily Bites
posted on May 31, 2010 at 7:37 am
Yum! Great job on the guest post, too. Wonderful advice.
[Reply]
Michelle
posted on May 31, 2010 at 9:36 am
these brownies look wonderful! Do you have ratios of flour, xanthum & BP instead of using the packaged mix? thanks
[Reply]
Alta
posted on May 31, 2010 at 1:25 pm
Good to know you’ve found a way to sort of get that crispy edge that regular sugar brownies have! That would be what I would miss most too.
[Reply]
S
posted on May 31, 2010 at 2:37 pm
What is it about chocolate and strawberries that makes everyone go . . . “Ahhhhh . . . .” The ultimate indulgence and you have made it so guilt free! I’m working my way over to the lighter side of life. Love it!!
[Reply]
abbie
posted on May 31, 2010 at 7:16 pm
oh my gosh! these look heavenly! I am going to have to try these, freeze the rest, and savor them slowly. thanks for the recipe!
[Reply]
Bettie@Wineablegifts
posted on May 31, 2010 at 10:04 pm
The black bean brownies are my favorite, but I will give these a try. Thanks!
[Reply]
Kelli
posted on June 3, 2010 at 10:15 pm
Oh man, first quinoa recipes, and now brownies! I will definately be looking around your site.
[Reply]
Aubree Cherie
posted on June 8, 2010 at 5:52 am
Ooo, I’ve loved the other brownies you’ve made, but I like how these are even more healthy from the last batch.
~Aubree Cherie
[Reply]
Eva
posted on August 8, 2010 at 1:05 am
Can I make these without the instant coffee? I don’t like the taste of coffee
[Reply]
Amy Reply:
August 8th, 2010 at 6:24 pm
@Eva, Absolutely. You can’t really taste the coffee – it just enhances the flavor of the chocolate.
[Reply]
Eva Reply:
November 9th, 2010 at 10:48 am
Do you have the calorie count with the fat and carb grams? I know there’s a way to get it, but I don’t remember how.
[Reply]
Amy Reply:
November 10th, 2010 at 6:24 am
@Eva, I don’t…I bought a program to do it but it requires a massive amount of data input. I just don’t have the time for it. I don’t count calories, anyway. It’s always made me nuts. I know some people need to though, so maybe someday I’ll be able to implement that here.
Hugs, Eva!
Amy
Eva
posted on August 9, 2010 at 12:11 am
Instead of the coffee, what about some chocolate extract?
[Reply]
Bunie Girl Reply:
January 29th, 2012 at 9:49 pm
@Eva, I have also used molasses to enrich chocolate recipes. If you don’t have the coffee, or the choc extract it is a great alternative!
[Reply]
NoEggzPlzz
posted on October 8, 2010 at 8:15 pm
These look so good. I don’t have palm sugar. Could you please recommend a good substitute. Also, I have GF Flour, can I use that as a substitute for Pamela’s? All of your recipes look soo yummy!
[Reply]
Amy Reply:
October 10th, 2010 at 11:01 pm
@NoEggzPlzz, For a sub, try another solid sweetener…I don’t know what’s in your pantry. If you have another all-purpose type gluten-free flour it should work. Hugs!!
[Reply]
nancy@skinnykitchen
posted on November 9, 2010 at 8:59 am
Your brownies look really good…Thanks for sharing!
[Reply]
Chelsea
posted on April 28, 2011 at 6:10 pm
I was wondering, I’m making (or more so attempting to make) these brownies for a friend of mine who can’t have gluten, sugar, dairy, and soy. Could I use egg substitue for this recipe?
[Reply]
April
posted on April 9, 2012 at 3:13 pm
A coworker just brought me these and wow are they good!
[Reply]