So I have some news..not good..not bad..just news. After years of stomach problems..bloating and upset stomach after pretty much every meal, I have finally figured out the culprit. GLUTEN!!!
It was pretty much a self diagnosis. I guess I never really wanted the problem to be gluten, but I decided that I would completely eliminate gluten from my diet for 2 weeks to see if I felt better. Within 3 days, I felt like a new me..no stomach aches, no cramps..finally I felt good. Now I am four weeks in, and still feeling great. The only problem is…learning to bake Gluten Free.
I found a gluten free flour at Trader Joe’s, and I know that Thomas Keller has one too called Cup 4 Cup. These flours make baking gluten free super easy. All of the measurements are the same with no additional ingredients needed. And the result…AMAZING!!
I posted a cookie version of this recipe a few months ago, using traditional flour, but this time I decided to make brownies. The recipe is exactly the same, with the substitution of gluten free flour. The use of an avocado instead of butter or oil makes for a healthier version of brownies as well.
- 1 bag of Semisweet chocolate chips (melted)
- 1 cup + 1 Tbsp Gluten Free Flour (all purpose flour can be used as well)
- 1/2 cup + 2 Tbsp Unsweetened Cocoa powder
- 2 tsp Baking Powder
- 1 very ripe avocado
- 1 cup + 2 Tbsp Sugar
- 2 Large eggs
- 1/4 tsp Salt
- 1 tsp Vanilla extract
- 1/3 cup Almond milk (regular milk can be used instead if you prefer)
- Optional: unsweetened coconut flakes and chopped pecans for topping
- Preheat oven to 350
- Line brownie pan with parchment paper
- Sift flour, cocoa and baking powder in a separate bowl and set aside
- Pour 8 oz ( or one bag) of chocolate chips in a microwave safe bowl, heat in 30 second intervals until completely melted. Mix in between each interval to make sure the chocolate does not burn
- While the chocolate is melting, cut avocado in half, remove the seed, and use a spoon to remove the avocado from the skin.
- Cream the avocado with a stand mixer fitted with a paddle attachment, on medium-high speed. Avocado should be smooth and creamy
- Slowly add in sugar and continue to mix until smooth
- Add eggs one at a time, letting each one incorporate prior to adding in the next
- Beat in salt and vanilla
- Slowly add in melted chocolate while mixer is running on low, beat until well blended
- Beat in milk
- Finally, add the flour mixture, and beat on low speed until incorporated, do not over mix or batter will dry out.
- Pour into brownie pan
- Optional: top with coconut flakes and chopped pecans
- Bake: 35-40 mins
- Brownies will appear slightly undercooked in center, but should be done on edges. Allow to cool completely and the brownies will set up to the perfect moist texture.
To top off the brownies, I used unsweetened coconut flakes and chopped pecans. This addition not only added great texture to the moist brownies, but also made them extra flavorful. You will love this simple recipe. I am looking forward to making many more gluten free recipes, I hope that you enjoy them as much as I do.