Brownies. Who doesn’t love brownies? Fudge-y, creamy, decadent brownies. I’d go eat some if I hadn’t already devoured the batch for this recipe. But I’m getting a little ahead of myself. I posted a brownie recipe years ago, so why post another one?
So I feel it’s kinda crazy saying this, but I’ve been a blogger for 5 years. I had no idea when I started out at No One Likes Crumbley Cookies in 2009 that I would be as successful as I am today. A very large part of that I contribute to groups I have worked with such as the Sunday Supper Movement and Gluten Free Ratio Rally, and to you, my readers.
One thing I can say about the past 5 years is that I’ve learned quite a bit. I’ve improved my communication skills through social media and writing descriptive, yet concise posts. I’ve learned a ton about photography, whether it be proper ratios for a shot or how to simulate natural lighting. As much as I’ve learned, I’ve still got a long way to go.
That’s why I wanted to start something new this year and revisit old recipe posts from years back and revitalize them. Some posts I’ll update directly, while others I’ll create new posts similar to this one.
Several years ago I posted one of my first brownie recipes, located here. I wanted to tweak the recipe a bit for a richer taste and less cake-y texture. I also wanted to do a redo on the photoshoot with the goal of better lighting and arrangement. For the texture, this recipe has a lower ratio of flours, and uses a greater ratio of almond meal. I also decided to go with brown sugar for a deeper caramel flavor, and the recipe uses cocoa instead of chocolate bars (less stuff to melt). The benefit to using chocolate is you have less to melt and less chance of the chocolate burning. For the lighting, I set up some more natural lighting, and used more than 1 light source to reduce shadowing.
This is a great recipe to serve with ice cream and fresh fruit. Also, if you want an unconventional shape, use circular cookie cutters or drinking glasses to cut the baked brownies into circles. And remember, don’t eat raw batter. It’s totally dangerous and unsafe, so you should really leave the unused batter for me to clean up.
Baking time: 30 minutes
|10 tbsp||salted butter, room temperature|
|3/4 cup||cocoa powder|
|1 1/4 cup||light brown sugar|
|1 1/2 tsp||gluten free vanilla extract|
|1/4 cup||finely ground almond meal|
|3 tbsp||sweet white rice flour|
|3 tbsp||potato flour|
|1/2 tsp||guar gum|
- Preheat the oven to 325F. Grease the bottom of a square 8 inch pan, or line it with parchment paper.
- In a double boiler, melt the butter with the cocoa and sugar. Stir until well combined and remove from the heat. Stir in the vanilla.
- Stir in both eggs. Combine the meal, flours, and gum in a small bowl, then stir into the chocolate until a batter is formed. Pour the batter into the pan and bake for 30 minutes. Cool completely before removing from the pan.