Did someone say chocolate? I used to have chocolate every night after dinner.
I rarely have dessert, and even more rare, that I make dessert. I love desserts but I have tried to cut sugar out of my diet. The main health change I have made in my diet is to take things out of my eating that cause inflammation. Here is an article from HEALTHLINE that suggests sugar can cause inflammation. The other change I have made to my diet is eating gluten free. Anecdotally, these two steps have helped me limit the “stiffness” I have felt in my hands.
How rich is this GF Chocolate Brownie? RICH! And if that was not enough, I topped the chocolate brownie with a chocolate ganache. Now we have SUPER RICH! Desserts are so gluten free friendly. All the sugar binds the brownie into one gooey piece of deliciousness. Then, it is topped with a layer of chocolate frosting. How would anyone know the brownie has no gluten. Go figure!
If one sugar is not enough, use two. This recipe has both white and brown sugar. It has bittersweet chocolate, butter and vanilla. Then, the eggs are added and the brownies are both sweet and have good texture as a batter. I have found that a combination of all-purpose gluten free flour and coconut flour creates a perfect batter. I like using coconut flour for gluten free desserts. Some other examples of some amazing gluten free dessert links are below.
The cast of characters.
Building and developing the gf chocolate brownie and chocolate ganache.
The GF Chocolate Brownie with Chocolate Ganache Plated.
GF Chocolate Brownies
A decadent dessert with double chocolate in these GF Chocolate Brownies. Sugar, eggs & butter make a great batter. Chocolate ganache takes this over the top
- 1/2 Cup GF all-purpose flour
- 1/2 Cup Coconut flour
- 3/4 Cup Cocoa Powder
- 1/2 Cup Brown sugar
- 1/4 Cup Sugar
- 1 Stick Unsalted butter
- 2 Tbsp Coconut oil
- 6 Whole Eggs beaten
- 2 Tsp Vanilla extract
- 2 Tsp Baking powder
- 1 Tsp Sea salt
- 8 Ounces Bittersweet chocolate
- 1 Cup Almond Milk or Heavy cream
Preheat your oven to 350°F. Spray or grease a 9 x 12 baking tray. Set aside.
Mix the gf flours and baking powder in a bowl and set aside.
Place the butter in a saucepan and melt. Add the coconut oil, cocoa powder and the beaten eggs. Mix well. Next, add the sugars and vanilla and mix until combined.
Blend in the flour and the baking powder. Mix well and pour into the baking dish. Bake for approximately 35 minutes. Use a toothpick to check if the brownie is complete. It should come out clean. Let cool a little.
In a sauce pan, heat the almond milk until simmering. In a bowl, pour the hot almond milk over the bittersweet chocolate. Stir until fully combined. Pour over the gf chocolate brownie. Place in a fridge and let the ganache set.
Serve and enjoy!