With friends and family members who have gluten allergies, coming up with a treat for all to enjoy has been a mission of mine. What’s worse than going to a party and not being able to eat and enjoy what everyone else is raving about?
I have a fabulous chocolate brownie recipe (given to me by my mother-in-law), and thought I’d tweak it so that I could turn it into a flourless brownie recipe. I considered substituting my regular flour for a mix of flours that people with wheat allergies could have. I didn’t make it to the health food store in time, so decided to just omit flour all together. Instead of flour, I added 3 extra eggs in hopes that they would make the brownie “fluffy”.
FLOURLESS CHOCOLATE BROWNIES
3/4 c. butter
1/4 c. cocoa powder (for baking and not for hot chocolate!)
1 tsp. vanilla
1/3 c. brown sugar
Icing sugar to garnish
Preheat oven to 325 degrees.
Cream together the butter, eggs, and brown sugar.
Combine baking cocoa and vanilla.
In a greased 9 in. baking pan, add mixture.
Bake for 40 min.
Sift icing sugar over top to garnish.
I was hoping to say, “Perfect, moist, chewy, scrumptious” brownies, but have to say that they were a little too gooey for my liking. They tasted as delicious as brownies with flour, but the extra egg and no flour made the brownies more like a souffle or even an “almost pudding”!
My brownie taste testers said 5 out of 5 stars for taste! Yay!
2 -3 stars for appearance/texture. Boo!
My first attempt at a Gluten-Free Chocolate Brownie recipe wasn’t exactly a failure, but it wasn’t perfect either.