Chocolate lovers, I’ve got you! These are the kind of fudge brownies you eat with a fork. They’re intensely chocolatey and topped with crunchy toasted almonds and luxurious puddles of molten dark chocolate. Don’t eat eggs? You’re in luck. Simply swap out the egg for ground flax seeds and water. This gluten-free brownie recipe holds up well in the fridge for up to a week. And 20 seconds in the microwave will return your square to its original molten glory.
Rachel Riggs
Rachel Riggs was a specialty food shop owner when her life was upended by illness. Functional medicine led her to an elimination diet and ultimately a paradigm shift in her diet. Now, she develops recipes which are free of gluten, grain, dairy, soy, and refined sugar. Her first cookbook, “All in Good Taste” will be published early next year.
Tips for Making This Gluten-Free Brownie Recipe
Not only is this a single bowl and whisk situation, but these brownies are rich in nutrients and suitable for almost any audience. They’re free of gluten, grains, dairy, and refined sugar (when you use paleo-friendly dark chocolate)—and there’s a vegan/eggless option.
If you have (or suspect) an egg allergy, you may wonder if you’ve imagined that baked goods don’t bother you. Well, you are indeed onto something! The protein in eggs are denatured after prolonged cooking (25-30 minutes) at 350F degrees. For many of us, more lightly cooked (scrambled or boiled) eggs are not well tolerated, while cakes and muffins are just fine. When it comes to allergies you should proceed with caution and consult your doctor, but this may be something to explore.
If you plan to swap out the egg for flax in this recipe, consider grinding it yourself rather than purchasing pre-ground flax seed. A quick whirl in your high-speed blender will turn it into a fine powder that is fresher than pre-ground. And because it’s more finely ground, the nutrients are better absorbed—and it’s less expensive. I like the way a finer grind is better distributed in the batter and in smoothies. I recommend storing flax in the refrigerator to extend freshness.
Enjoy this sneak-peek recipe from Rachel’s forthcoming cookbook, All In Good Taste.
Chocolatey, fudgy, and topped with crunchy toasted almonds, these brownies will immediately have you going back for seconds. This recipe is excerpted from my forthcoming cookbook, All In Good Taste.
3/4 cup (203g) well-stirred almond butter
1/2 cup (157ml) pure maple syrup
1 large egg
3/4 cup (182g) unsweetened applesauce
1 teaspoon baking soda
3/4 teaspoon pink salt
1/2 cup (60g) Valrhona cocoa powder
3 level tablespoons coconut flour
for the topping:
1/2 cup (3 ounces/85 g) coarsely chopped dark chocolate
1/2 cup (60g) whole unsalted, dry roasted almonds, coarsely chopped
Maldon flake salt
Preheat the oven to 350 F. Line an 8”x 8” (20 cm) square metal baking pan with parchment paper.
In a medium mixing bowl, add each ingredient in the order listed, whisking well after each addition.
Pour the batter into the prepared pan, and use a rubber spatula to spread the batter to the edges. Tap the pan on the counter a few times to smooth out the thick batter.
Sprinkle with the chopped almonds, then the chopped chocolate, to cover all the batter. Finish with a light sprinkle of flake salt.
Bake on the center rack for 30 minutes.
Coolcompletely in the pan. Once cool, lift the brownies out of the pan by the parchment paper “handles” onto a cutting board and cut into squares.
Notes
Valrhona cocoa is critical to the deep chocolaty flavor and texture of this brownie. I find it at Whole Foods but it’s also available online. (It’s way cheaper at Whole Foods than Amazon.)
For a paleo-friendly dark chocolate option which is free of refined sugar, Guittard makes a dark chocolate chip with coconut sugar. All Guittard chocolate is free of soy. For a budget-friendly option, Trader Joe’s “Pound Plus” bar is made by Callebaut, and in case you don’t own a digital kitchen scale and you’ll need seven squares.
Add 1 tablespoon of ground flax seed + 3 tablespoons of water to the bowl first. Give it a few minutes to thicken a bit, then proceed with the recipe as written, omitting the egg.
