Gluten Free, Whole Grain, Organic Chocolate Chip Brownies
I have always been an improvisational baker, which allows for a freedom that I enjoy, and it is fun (most of the time) to have that little element of surprise at the end. The problem is, when I get a recipe REALLY RIGHT I usually can’t reproduce it, and then I always wish I had written it down. So today, I decided that what ever I did, I would keep track. I did pretty well, although there were at least 3 instances where I forgot to pour ingredients into the measuring cup and poured straight into the mixing bowl instead… so I had to estimate the amounts on paper (this is my disclaimer).
Today’s brownies turned out pretty awesome, so I thought I would share my recipe. We are not big sweet tooths, so if you are you will definitely want to up the sweetness. These are sweetened almost entirely by the chocolate chips. All ingredients used were organic.
2 Cups brown rice flour
1/4 Cup flax seed, ground (I do this with a coffee grinder)
1/4 cup raw sunflower seeds, ground (I also do this with a coffee grinder)
1/3 cup millet flour (I grind the whole grain in a coffee grinder)
1/2 Cup cocoa powder
1 Tbs arrowroot powder
1 tsp baking powder
pinch of xanthan gum
pinch of sea salt
1 Cup (approx) semi sweet chocolate chips (yes, this is quite a lot of chocolate)
1/3 cup raw, whole, unsalted cashews
1 fresh egg
1 Cup whole milk
4 Tbs melted butter (1/2 stick)
drizzle of maple syrup.
Preheat oven to 350 degrees.
In a large mixing bowl, mix all your dry ingredients well.
Mix all your wet ingredients together.
Add the wet ingredients to the dry and stir. It will be very thick at first. I then add milk, stir, add milk, stir… until the consistency is that of cake batter. I probably used about 2 total cups of milk in the end. (I do it this way out of habit, since each recipe is different and different whole grain flours behave differently).
Pour batter into an oiled and floured cake pan. I baked for approximately 45 minutes, but you should check it periodically, since all ovens can be a little bit different.
To test whether they are done or not, poke a wooden toothpick in the center. When it comes out free of batter (you will find melted chocolate on it though), your brownies are ready to come out of the oven.
I liked these best after they had fully cooled, and set well, but we had our first serving as soon as they were cool enough to eat.
This is a hearty brownie, denser than you might be used to, very chocolaty and not so sweet.