February is chocolate month here at the Energized Body. Amy’s got a great take on gluten-free brownies this week. Enjoy! — Denise
In our house, brownies aren’t optional. Every batch is devoured, usually in hours, not days. When we had to go gluten-free, it was one of the first baked goods I worked to remake. Our favorite recipe just didn’t seem to work as well gluten-free.
My research turned up a master recipe by Alice Medrich, a well-known chocolate baking expert. I swapped out the gluten flour and nuts and replaced them with almond flour. The original recipe uses unsweetened cocoa powder, which lets you control how much butter and sugar you use. Denise’s recipe for Super Yum Chocolate Cookies reminded me about birch sugar. Birch sugar is a great sugar-replacement for diabetics and other sugar-sensitive folks. Lo and behold, it works well here, too! These brownies are not-too-sweet, super chocolatey and intense enough that a little bit goes a long way. Perfect for Valentine’s Day! Without further ado, my son Ian’s Favorite Gluten-free Brownies!