Dense Rich Gluten-Free Brownies that taste terrific!
I think more and more people seem to be developing allergies to certain foods. I’ve spoken to a couple of people lately who are going gluten-free because their doctors have told them to. I’ve had friends tell me about people they know who are allergic to eggs or to peanuts. And, we had a cousin visit us recently who is allergic to shellfish.
So, it’s made me a little more aware of the foods we eat and how I could accommodate all of these requirements. I’m working on developing a GF lemon bar (the first round was pretty good, now I just need to hone it a little more). And, when I came across these brownies, I knew I wanted to try them.
I was really pleasantly surprised at how good they are. Chocolatey without being cloying. Rich and dense without being heavy. Now, in the interest of full disclosure, the husband didn’t really care for them; he thought they were too dry. But, I really liked them. And, I’m imagining them with some vanilla frozen yogurt on top, yummm!
If you don’t have a food processor
Make them vegan by substituting 2 tablespoons ground flaxseed and 6 tablespoons water for the 2 eggs. Or, try substituting 2 teaspoons baking soda and 2 tablespoons vinegar for the 2 eggs.
Adapted from Ultrametabolism
Dense Rich Gluten-Free Brownies Recipe
Dense Rich Gluten-Free Brownies
Ingredients
- 1 cup raw pecans
- 6 tablespoons almond oil plus extra for the baking pan
- ½ cup maple syrup
- 2 eggs
- ½ cup cocoa powder
- ¼ cup arrowroot powder or potato starch
Instructions
- Preheat oven to 350° F. Oil an 8x8-inch pan with almond oil, and set aside.
- In a food processor, grind the pecans to the consistency of meal. Transfer to a medium bowl and add the almond oil, maple syrup, eggs, cocoa, and arrowroot power. Stir to blend. Pour into the oiled baking pan.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let cool, then cut into 12 bars.
Recipe Notes
Make 12 brownies (197 calories each)
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ladiesholiday says
October 4, 2012 at 5:37 pmThose look so moist and the suggestion of vanilla ice cream on top sounds perfect. I host Photo Friday Blog Hop- you are welcome to add this or any other picture from you blog/post. Hope you stop by tomorrow. Cheers!
Ricki says
October 5, 2012 at 5:30 pmThanks so much for linking up to Wellness Weekend this week! Unfortunately, this recipe isn’t vegan and the event features only vegan recipes. If you can add an alternative for the eggs, I’d be happy to keep it in the event. 🙂
Debi says
October 6, 2012 at 8:45 amThere are two options for making the brownies vegan above the recipe. I hope they help. 🙂
beyondthepeel says
October 6, 2012 at 9:37 amI love how simple and easy these are. Fudgy goodness! Thanks for sharing them with us at Beyond The Peel
Natalia says
October 7, 2012 at 4:15 pmWow, these sound just delicious! I love the idea of them being mostly nuts! Swoon……
debrafromskadd says
October 9, 2012 at 1:56 pmBrownies from pecans? That’s pretty cool. I love peanut butter cake (mostly peanut butter). Thanks for linking up to Healthy 2Day Wednesday! Hope to see you back this week.
Cindy (Vegetarian Mamma) says
October 10, 2012 at 7:05 pmYUM! Winner winner! Check your FB messages 🙂 Thanks for linking up at our Gluten Free Fridays party last week! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I hope that you’ll join us this week to share more yummies! Also, be sure to stop back by to see who the winner of the Planet Rice will be! The winner will be announced at GFF #9 Cindy from vegetarianmamma.com