Rich Fudgy Gluten-Free Brownies
I told you I'd be back with another Passover dessert this week in my Passover Lemon Meringue Pie post last week. An easier, quicker Passover dessert. And here it is: rich and fudgy gluten-free browniesssssssss. (UGH WHY IS "FUDGY" STILL NOT A WORD??)
I think it's safe to say that most people like brownies. Now, I didn't say that most people LOVE brownies, although many people do (hi). But simply have some affectionate or even ambivalent feelings toward brownies? Yes, most people do.
So I guess what I'm saying is, I'm playing it safe by posting a brownie recipe, right? HA NO.
Because there's nothing safe about these gluten-free brownies. In fact, if you're part of the "I love brownies so much club," I'd say these brownies are not just unsafe, but actually quite dangerous. You've been warned. Make these at your own risk.
So, what's so hazardous about these rich and fudgy brownies? What exactly is the reason that they're so perilous? What actually is the precariousness that's involved here? (Yes, I definitely just used a thesaurus for all these "danger" synonyms.)
How about we start with the fact that these rich and fudgy brownies are, well, rich and fudgy. VERY rich and fudgy. And there's always a risk factor involved when a brownie is so rich and fudgy. An addiction risk.
Also something to watch out for when it comes to these gluten-free brownies: how intensely chocolaty and dense they are. Deep and full-bodied and dark and deadly, these brownies are.
Another risk factor: the chewy element to these brownies. Yes, aside from being gooey and fudgy and rich, these brownies have also somehow got this addictive chew to them at their edges.
Oh, and don't even get me started on the crackly tops. Just don't.
And here's another hazard: these brownies are so quick and easy to make. Like, all it takes to make these brownies is one bowl and one spatula and ten spare minutes. After that, these GF brownies will already be making their way into your oven.
Now, these brownies do use coconut oil to achieve that richness and fudginess and denseness and gooeyness. But, if you really must, you can substitute a more conventional oil like canola or vegetable oil in place of the coconut oil.
I do have to warn you though that the brownies will become slightly less dangerous if you swap out the coconut oil, because the flavor and texture of the brownies will be slightly inferior without it.
One more thing - there are also hot, melty chunks of chocolate studded into these fudgy brownies. And crunchy walnut bits. Also an option: chocolate chips instead of the chocolate chunks. Another option: skipping the walnuts and/or chocolate chunks entirely if you're not a fan.
Passover is in two days. Armed with these very unsafe rich and fudgy gluten-free brownies, I think you are now well-prepared.
Rich Fudgy Gluten-Free Brownies
Yield: about 20 brownies
1 ½ cups (8 oz.) bittersweet chocolate, finely chopped
1/3 cup coconut* oil**
¾ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ teaspoon salt
¼ cup almond flour
1 tablespoon cocoa powder
¾ cup chocolate chips/chunks or chopped walnuts
Flaky salt, for sprinkling (optional)
1. Preheat oven to 350 F. Line an 8x8 square baking dish with parchment paper, leaving some excess hanging over for easy removal later.
2. Melt the chocolate and coconut oil together until just melted in the microwave in short intervals, or over a double boiler. Let cool a couple minutes.
3. Using a rubber spatula, mix the sugar into melted chocolate mixture, followed by the eggs, vanilla extract, and salt, stirring until smooth.
4. Stir in almond flour and cocoa powder until smooth. Mix in chocolate and/or walnuts last.
5. Transfer batter into prepared baking dish and spread to edges evenly, smoothing top. Sprinkle more chocolate and/or walnuts over the top if desired.
6. Bake brownies for 23-30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs but not completely clean. Don’t over bake – you want these gooey!
7. Let brownies cool completely before lifting them out of the pan by the excess parchment paper and slicing into bars.
*Note: use refined coconut oil, which has a completely neutral taste, if you don’t want any coconut flavor in your brownies.
**Note: if you must, you can sub canola or vegetable oil for the coconut oil (taste and texture will be inferior though).