Browned-Butter Dark-Chocolate Lava-Flow Brownies – Gluten Free and Lower Sugar

A craving for chocolate and for a good dark chocolate brownie in particular doesn’t come over me often. I can be happy with a little bite of a dark chocolate bar most of the time, but sometimes I get a brownie craving and nothing will sate this but to whip up a batch. The results you see above. This might be an easy recipe to make for someone you love this coming February 14th or just for yourself. I used King Arthur Gluten Free Flour, lots of dark cocoa, dark chocolate chips, espresso powder and only 1 cup of sugar….oh yes and browned butter!

The browned butter adds a layer of unexpected flavor and texture. The doubling of dark cocoa and chocolate chunks make one “lava flow looking” brownie.

I used gluten-free flour just to see how it would work with my recipe and I think the results were delicious, especially if you enjoy a less cake-like brownie. These brownies keep for days in the refrigerator as well.

Happy Valentine’s Day all Year Long.

Browned-Butter Dark-Chocolate Lava-Flow Brownies

Ingredients:

  • 1 stick butter
  • 1 cup raw or regular sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 tablespoon espresso powder
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup King Arthur Gluten Free Flour
  • 1/2 cup dark or semi-sweet chocolate chunks

Directions:

  1. Preheat oven to 325 degrees with rack in lower part of the oven. Grease an 8 x 8 baking pan and line with two crisscrossed sheets of parchment paper long enough to come up the sides of the pan. Grease paper.
  2. To brown the butter, melt the stick of butter in a saucepan over medium heat. Cook butter, while whisking, until it is a pale golden color with darker brown particulates, for 8-10 minutes. Stir the sugar into the browned butter.
  3. Stir in the cocoa powder, salt, baking powder and espresso powder until well blended. Let mixture cool for a few minutes.
  4. Beat in eggs one at a time with a wooden spoon. The mixture will be thick and shiny.
  5. Stir in the vanilla extract and flour until you do not see any streaks of flour, continuing to beat vigorously for about 50-60 strokes.
  6. Fold in the chocolate chunks.
  7. Spread batter in prepared pan. Bake for 30 minutes or until a toothpick inserted into the center comes out almost clean. Cool brownies in the pan on a cooling rack.
  8. Remove cooled, uncut brownies from the pan by lifting up the edges of the parchment paper and placing on a cutting board. Cut into 16 squares or smaller into 25 squares.

These brownies keep very well chilled for up to 10 days in the refrigerator. They also make a great gift for your no-gluten friends.

http://www.teresablackburnfoodstyling.com    http://www.foodonfifth.com

 

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