Monday, January 31, 2011

RECIPE: Chocolate-Almond Brownie (Gluten-Free)

We are always needing a new something special at the bakery that is gluten-free.  I've shared the Coconut Macaroons, the Super Easy Peanut Butter Cookies and the Chocolate Cherry Almond Cookies, but today, I think it's high time I shared the Gluten-Free Brownie.  It's amazing!!!  Technically it's a souffle, but the original recipe says you can let it cool and it becomes fudge-like.  

YUM!  Brownie-licious!

This is so yummy and barely lasts a day at the bakery.  You have to try it! 


Chocolate-Almond Brownie (adapted from Epicurious)
2 cups blanched, sliced almonds, toasted and cooled
2 Tablespoons sugar, plus 1/3 cup
2 Tablespoons vegetable oil
3/4 cup butter
1/2 cup heavy whipping cream
2 cups semi-sweet chocolate chips (about 1 package)
6 eggs, separated, at room temperature
powdered sugar

Preheat oven to 350 degrees F.  Prepare 10" springform pan by lining it with tin foil up the sides and the bottom.  Spray with non-stick cooking spray; set aside.

In a food processor, combine 1 cup almonds and 2 tablespoons sugar, process until nuts are finely ground.  Pour into a large bowl.  Combine remaining 1 cup almonds with vegetable oil in food processor and grind until thick and pasty (like peanut butter...almond butter), scraping frequently, about 3 minutes.  Add to the ground almonds and sugar in the bowl.

In a saucepan, melt butter, heavy whipping cream over medium heat until butter has melted and begins to bubble at the edges of the pot.  Remove from heat and add chocolate, whisk until smooth.  Pour over the ground almonds and pasty almonds in the bowl.  Mix well, cool slightly.

Meanwhile, using an electric mixer, beat egg whites in a large bowl until soft peaks form.  Gradually add 1/3 cup sugar and beat until stiff peaks form.  Whisk egg yolks in a separate bowl until frothy about 5 minutes.  Add egg yolks to chocolate mixture (temper them by adding a little of the chocolate to the egg yolks first, then combine everything together).  Now fold in the egg whites in thirds.  Be careful to not deflate the egg whites, fold carefully.

Pour batter into prepared pan.  Bake for about 35-40 minutes until the top looks dry and and a toothpick inserted comes out with batter attached.  Place on cooling rack until completely cooled about 2 hours.  The cake will fall and the top will crack.  It becomes a fudgy brownie texture.  It's beautiful! 

To serve, carefully remove the springform side and set aside.  Cut away all the tin foil leaving about a 2" border.  Fold it under the bottom of the pan and sprinkle with powdered sugar.  

Ta-da!

It's so good!!!

Enjoy!

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15 comments:

Susie said...

Looks awesome!!!

Rebecca Jean said...

Wow! That looks incredible. We are brownie fiends in this house. We have brownies so often that Miss M. my 14-year-old-master-brownie-maker has the recipe memorized. I think it may be time to switch things up on her!

Thanks for sharing this with Midnight Maniac Meatless Mondays.

♥ Rebecca Jean
Midnight Maniac

Amy Gudgeon said...

I am gluten free and pretty much have resigned to gritty yucky desserts. I visited Serenbe this weekend was amazed at this yummy, amazing and WONDERFUL brownie. Can't wait to make it at home. Thank you for sharing! AMAZING. I am dreaming about this one.

Amy Gudgeon said...

Thank for an amazing dessert. I visited Serenbe for the first time this weekend and tasted this yummy dessert. I even left you a note asking for the recipe. Thank you-I have been GF for two years and this may be the best dessert I have had yet. Wonderful!!!

Amy Gudgeon said...

PS-How do I print this recipe from your site? Am I missing something?

Candi said...

Hi Amy! So glad you loved it. I love making it, the beaten egg whites are my favorite part! I don't have a special "print recipe" button, but you can copy and paste it into a word document like microsoft word to print it out. Hope that helps. And be sure to come back to the Daisy and visit!

Cozy Home Scenes said...

Your brownie looks so good no wonder you can't keep it in the bakery! Thanks for reminding me that these recipes with almonds are gluten free. I made something similiar to this years ago and even my family liked it and they eat normal food. Once I get off my diet, I'll have to try your recipe too!

Andrea (Andreas Kitchen) said...

Hi Candi!
This recipe sounds great! I try not to consume too much dairy (butter seems to be ok though), so I think I will try this and sub coconut cream for the whipping cream. It's going to be yummy!
Thanks for posting!

Mary said...

WOW!! This looks fabulous! I am always looking for GF recipes so this will definitely be added to the repertoire. Yummy!!

This is my first visit to your blog. I look forward to stopping in again. Lovely!

Amy Gudgeon said...

Not to be self serving but check out:
www.80twenty.blogspot.com

Aurelia said...

I only realised today that it's been quite a while since I had a chocolate brownie. This must be rectified at once! Thank you for sharing this recipe, it looks delicious :)

I'm also taking part in the Hearth & Soul hop and that's how I found your blog.

Butterpoweredbike said...

Ok, wow, that looks pretty spectacular. Now I have to go look at those choco cherry cookies as well. Thanks for sharing with the Hearth and Soul hop. I'm a celiac, so I'm always happy to see gf recipes.

J L Health 918-836-0565 said...

Some of the best brownies I ever tasted were made with finely ground almonds....Your's looks incredible!

Thanks for sharing at the hearth and soul hop.

It's a Keeper said...

HI! I'm hosting a link up this week -- It's a Keeper Thursdays! I hope you can come over and link up!

Thanks!
It's a Keeper
http://www.everydaytastes.com/
http://twitter.com/itsakeeperblog
http://www.facebook.com/ItsAKeeper

Allison @ Alli 'n Son said...

Yum! That brownie is beautiful and I can just taste the chocolate. Mmmm.

I have a new linky called Sweet Toothe Friday, I hope you stop over and share this great recipe. http://alli-n-son.com/2011/02/03/chocolate-toffee/

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