As I experiment with gluten-free baking, I know one thing for sure…I do not want to use additives like xanthan gum in order to create a yummy treat.
So I play.
And sometimes it comes out not half bad.
This time I took a clean brownie recipe and made it gluten-free and sugar-free. Normally I avoid “substitutes” and instead opt for raw honey as my sweetener of choice, but I was in a mood to try something different so I went with stevia for the sweetener. Certainly a better option than other artificial sweeteners and for those watching their calories, it is a great alternative.
- 4 oz dark chocolate (70% or darker preferred)
- 3 tbsp unsalted butter
- 2 large eggs
- 1/3 cup all-purpose gluten-free flour
- 1/3 cup stevia (powdered)
- 1 tsp vanilla extract (pure)
- 2 tbsp cocoa powder
- 3 tbsp natural peanut butter (room temp.)
- Preheat oven to 350 degrees
- Melt dark chocolate and butter in a sauce pan over low heat (watch carefully) or better yet in a bowl over a pot of boiling water.
- Stir in eggs, vanilla and stevia and stir until combined.
- Add in flour and cocoa powder just enough to make sure there are no white streaks. Don’t over stir.
- Pour mixture into an 8×8 baking dish that has been sprayed with olive oil and lined with parchment paper.
- Drop the peanut butter in small clumps across the surface and swirl into top of brownie mixture with a butter knife.
- Bake 15-18 minutes until toothpick comes out nearly clean.
- Cool completely on wire rack.
- Cut into 9 pieces.
Overall these are pretty darn good for something I substituted ingredients for on a whim. They are similar in texture to packaged brownies, not so much homemade ones, but if you are gluten-free and want brownies, these will certainly fill your craving. My son loves them and keeps asking for more. My daughter ate hers slowly, I think she doesn’t yet have the palette for dark chocolate.
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