Dense Rich Gluten-Free Brownies

Dense Rich Gluten-Free Brownies that taste terrific!

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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 for the pecans, I think you could use store-bought almond meal (though I didn’t try that).

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

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Dense Rich Gluten-Free Brownies Recipe

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Dense Rich Gluten-Free Brownies

These brownies are totally healthy!

Course Dessert

Cuisine American

Keyword brownies, gluten free

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12 brownies

Author Debi

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

1. Preheat oven to 350° F. Oil an 8x8-inch pan with almond oil, and set aside.
2. 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.
3. 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)