Hello y’all.

I’ve done a terrible, terrible thing.

IMG_3420I took one of my favorite desserts—a warm, chocolatey brownie, topped with vanilla ice cream—and found a way to eat it during Lent without one moment of regret.

Curious?

This beautiful disaster started out with butter and sugar, the two main ingredients in anything worth loving, melting together in a saucepan.

IMG_3404Added some semi-sweet chocolate chips…

IMG_3408And then a couple eggs, vanilla extract, salt, cocoa powder and corn starch. But where’s the flour? Almond flour? Coconut flour? Some other complicated ingredient? There’s a simple answer…it’s not. And yet, this batter seems to be shaping up just fine.

IMG_3412Twenty-ish minutes later…they’re perfect, melty bliss. They don’t hold together like your normal, brick-like brownie, but in giving up the flour you are making room for more chocolate, sugar, and happiness. These are dense and fudgy with no surprise ingredients, just everything that you’ve ever wanted but didn’t know you needed.

CoverSafe to say, I’m fine with keeping up my Gluten Free 40 if it means that I can sink a spoon into one of these and not feel the least bit guilty…after all, GF stands for Guilt Free too, right?

If you’ve got any desserts that you’re dying to find a GF version of, let me know in the comments!

xoxo,

Screen Shot 2014-05-14 at 2.29.56 PM

Rich Fudgy Flourless Brownies

from Life Made Simple

INGREDIENTS
  • 6 tbsp. unsalted butter
  • ¾ c. granulated sugar
  • 8 oz. semisweet chocolate, chopped*
  • 2 eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 tbsp. unsweetened cocoa powder
  • 3 tbsp. cornstarch
  • ¼ tsp. salt
DIRECTIONS
  1. Preheat oven to 350 degrees. Line an 8×8 or 9×9 inch square pan with foil, then lightly spray or butter, set aside.
  2. In a small saucepan set over low heat, melt the butter, then add the sugar. Once the sugar is incorporated, add the chopped chocolate, stirring until smooth. Remove from the heat and add the eggs, one at a time, then the vanilla extract.
  3. Using a mesh sieve (or a sifter), sift the cocoa powder and cornstarch into the saucepan, then add the salt. Stir together, then beat the batter vigorously for 1-2 minutes. I like to use a hand mixer for this on a medium speed. Beat until the batter is smooth and shiny.
  4. Pour the batter into the prepared pan and bake for 20-25 minutes or until the brownies are set in the center, taking care not to overbake. Remove from oven and let cool in the pan for 45 minutes before removing and slicing.

 

 

 

 

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7 thoughts on “The Gluten Free 40: Brownie Sundae (I’m Going to Be Just Fine)

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