Gluten Free Coconut Mint Chocolate Fudge Brownies
8:17 AM - Posted by Leanne - 1 comments
Mint leaves.
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When I first began my gluten free journey, I bought a lot of bagged gluten free flour mixes.  I never have found one that I like.  I also bought some flours separately.  One of the flours I bought because of it high fiber and nutritiousness, was coconut flour.  It is an interesting flour to work with.  Since it has high fiber, it soaks up the moisture in a recipe and you must adjust accordingly.  It is recommended to only use 20% of the flour in a recipe as coconut flour and to add equal amount of moisture back in.  This can make converting a conventional recipe difficult and not always with the desired results.  On the package of coconut flour, which I get from Tropical Traditions,(if you order from them please use this number as your referral, 5786495 to receive a free gift ) there is a recipe for fudge brownies.  It is an o.k. recipe, but for me too rich and heavy.  I personally like a bit lighter brownie.  So, I experimented by reducing the amount of coconut flour they recommend and replacing it with almond meal and sweet white rice flour.  I also was in the mood for a more festive, winter like flavor, so I added in some dark chocolate mint chips.  This brownie is the perfect match to a hot cup of hot chocolate or coffee on a crisp winter day.


1C. Butter
2C . Brown sugar
8 oz. semi sweet(70% cocoa) chocolate chips
2 TBSP Brown rice syrup or honey
4 TBSP Unsweetened cocoa powder
4 Eggs
2 tsp. Vanilla
1/2 C. Coconut flour
1/2 C. Almond meal
1/2 C. Sweet rice flour
1 tsp. Baking powder
1/4 C. Cream
4 oz. Mint chocolate chips


Preheat oven to 350 degrees.  Grease and dust an 11" x8" pan with coconut oil and cocoa powder.
Place butter, sugar, chocolate, and brown rice syrup into a medium sized saucepan and melt on low heat, stirring until everything is well blended and smooth.  Sift in the cocoa powder.  Remove from heat and set aside to cool.  Beat the eggs and vanilla together until frothy.  Then on low speed mix in the cooled chocolate mixture.  Next, add in the flours, cream, and baking powder, beating mixture after each addition.  Add mint chips until well blended.
Pour the mixture into the prepared pan and bake in  preheated oven for 30 minutes or until the top of the brownies are crisp and the edges begin to pull away from the pan.(The insides will be soft to the touch)  Cool in pan on a wire rack.  Can be frosted if desired, but equally delicious alone.


Chocolate Cream cheese frosting:
8 oz. Cream cheese
4 oz. butter
2 C. Powdered sugar
1/4 C. Cocoa powder
1/4 C. Whipping cream


With an electric mixer, mix all ingredients until the consistency of frosting.  Spread over cooled brownies and serve.
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1 comments:

    KellytheKitchenKop.com said...

    Wow, these look dreamy.

    Thanks for joining in on Real Food Wednesday!

    Kelly

  1. ... on December 23, 2009 at 9:57 AM  

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