Gluten Free Brownies

So, since I last left a posting here I have gone off the gluten free way of eating many times.  Usually one meal, or one day.  While travelling through Scotland in August there was no way of adhering to the gluten free diet, and frankly I didn't want to-I was in freaking SCOTLAND! Fish and chips, sticky toffee pudding, digestive biscuits...not to mention some yummy pizza in Edinburgh from an Italian run eatery down the block from our hotel (which despite it's upscale set up had the worst food).

October brought my daughter's 13th birthday and news that my dad has diabetes and needs to watch his diet.  We decided on a birthday pavlova and gluten free brownies for my daughter's birthday.  I found a recipe by Ghiradelli for Fudgy Gluten Free Brownies. I switched it up to make it more body friendly for me, replaced the rice flour with coconut flour to reduce the carbs and increase the fiber.  This recipe results in a very fudgy brownie, which is expected given the ingredients. It is necessary to have all ingredients at the ready and mix it quickly and well because coconut flour absorbs a ton of liquid if given the chance so the faster the batter is blended the better.  I find baking 20 to 22 minutes is essential otherwise the brownie edges are very dry and crumbly.


Ghirardelli Fudgy Gluten-Free Brownies

1/2 cup whole almonds* ( I use almond flour)
1/3 cup brown rice flour ( subbed equal amount of coconut flour)
1 cup Ghirardelli 60% Cacao Bittersweet
Chocolate Chips
6 tablespoons unsalted butter, cut into
chunks
1/2 teaspoon salt
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs
1 cup walnut or pecan pieces (optional)


1. Preheat the oven to 325 degrees with a rack in the lower third of the oven. Line an 8x8-inch metal baking pan across the bottom and up two opposite sides with parchment paper.
2. If using whole almonds, add them to a food process with the rice flour and pulse until the nuts are finely ground. If using almond flour, mix it with the rice flour. Set aside.
3. Place the chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly about 40 strokes. Stir in the walnuts or pecans if using.
4. Scrape the batter into the prepared pan and spread it evenly. Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. Cool the pan on a rack. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares.

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