I don’t write my whole life story or a never ending stream of consciousness before getting to my recipes. I like to cut to the chase, while giving you some baking tips. I started with a goal to develop perfect dairy free fudgy brownies that taste like it came out of a box when in fact it’s made from scratch. Once I got that recipe down, I wondered if I can alter that recipe into an epic gluten free version that would also be prefect for Passover. No gatekeeping here! I share the recipe below. Note that half the journey involves Alton Brown’s new technique for baking his brownies. It creates a dark and fudgy brownie with a crispy, crackly top. It’s kind of a weird technique but it does result in fudgy fudgy brownies. His way takes a bit longer because you bake the brownies for 15 minutes, then remove from the oven for 15 minutes. After that you bake again for a final 30 minutes resulting in dense and fudgy greatness. If you aren’t loving that method, simply bake at 350 for 20-30 minutes until toothpick comes out clean.
Some notes to consider: I like to use Hershey’s Special Dark cocoa powder, or dutch process cocoa powder. I did test this recipe using 1 1/2 cups almond flour and no starch so it does work, but I found the texture to be a little gritty. I bake my brownies in a true 9×13 inch baking pan. I don’t recommend using a disposable aluminum tin for this recipe. Those tins are smaller even though everyone calls them 9×13 inch size. Your baking time will be different than I have listed.
- 1 cup oil
- 2 cups sugar
- 1¼ cup almond flour
- ¼ cup potato starch
- ¾ cup cocoa powder
- 4 eggs
- 1 tsp. kosher salt
- 1 tsp. vanilla
- ¼ cup chocolate chips, melted
- Preheat oven to 300 degrees F. Prepare a 9x13" baking pan by lining it with parchment paper.
- In a large bowl stir together 1 cup oil, 2 cups sugar, 1¼ cup almond flour, ¼ cup potato starch, ¾ cup cocoa powder, 4 eggs, 1 tsp. salt, and 1 tsp.vanilla.
- Melt ¼ cup chocolate chips in a microwave safe bowl or on top of a double boiler. Stir in the melted chocolate.
- Pour the brownie batter into the pan and carefully spread it to the edges. The batter will be thick.
- Bake at 300 degrees F for 15 minutes.
- Remove from oven and allow to cool for 15 minutes.
- Return to oven and bake for another 30 minutes.
- Allow to cool completely before cutting into squares.
These cornbread muffins are the perfect addition to your Thanksgiving table. They are slightly sweeteened so they can work perfectly as a side dish, but they can also be enjoyed as a breakfast muffin or as a dessert. The yellow cornmeal gives these a great slight crunchy texture. These muffins come together so quickly and can be made in advance. You can easily double the recipe. One can of coconut milk has less than 2 cups of coconut milk so when I double the recipe I just add enough water to the coconut milk until there is 2 cups of liquid. No need to open a second can. Here’s my dairy free recipe: