Because we all love brownies…
There really isn’t any excuse for these. And they don’t need one. They are simply the best: rich, dark, moist, and somewhat healthy chocolate brownies made with raw organic cocoa powder, coconut oil, and gluten-free sorghum flour. I have been experimenting with different flours for baking, and I must say sorghum flour has come out on top as one of the best gluten-free alternatives for maintaining the right texture and flavour in baked goods.
It’s pretty difficult to mess up a brownie recipe since we’re dealing with chocolate, fat, and sugar here. But what is a bit of a challenge is getting the perfect texture and chewiness in your brownie. Two things: replace butter with coconut oil and take care not to over-bake (in fact remove them from the oven when they are ever so slightly underdone) and you will have the best, fudgy, but not too fudgy, chocolate brownies. I used a rectangular loaf pan (8 x 2 ½ inches, holds 4 cups), which produces nice thick brownies. My loaf pan is also silicone, so I only had to grease it lightly and not mess around with parchment paper. The cooking time (35 minutes) worked perfectly, but every oven is different so keep an eye on them once they start to smell ridiculously good!
Some people like to add chopped walnuts to the batter, which is quite nice I admit, but this recipe is for those who want to get to the point – chocolate. And it’s sure to satisfy even the most fanatical sweet tooth.
½ cup coconut oil
¾ cup light brown sugar*
½ cup raw organic cocoa powder
¼ tsp salt
¼ tsp cinnamon
2 free-range eggs
½ cup sorghum flour**
¼ tsp xanthan gum (optional)
*If you enjoy really sweet brownies, make this 1 full cup of sugar. I prefer less sweetness in my desserts (for example, I love 85% dark chocolate) and so I found that a ¾ cup of sugar was perfect. The brownies were still sweet, just not overpoweringly so.
**I used sorghum flour, which is gluten-free, along with a tiny bit of xanthan gum to improve the texture, but feel free to use any flour you like. Buckwheat flour is another great gluten-free alternative to wheat flour.
Preheat oven to 170C. Combine coconut oil, sugar, cocoa powder, salt and cinnamon in a medium bowl and microwave for 30 seconds or so, until the oil has melted. Whisk together (it should look like a gritty paste).
Beat in the eggs until smooth and then add the flour, mixing until combined. Pour the batter into a prepared loaf pan and bake for 35 minutes until a toothpick comes out almost clean and the brownies are ever so slightly underdone. Remove from the pan and let cool for 5 minutes before cutting into squares.