Saturday, April 10, 2010

Gluten-Free Dark Chocolate & Mint Brownies

I have a soft spot for brownies. As a matter of fact many Italians love brownies. So to accomodate the love, I am providing a gluten-free recipe for Dark Chocolate & Mint Brownies. While I plan on providing many more recipes on the blog, this will be the last gluten-free recipe for a while. If you tried this and the other 2 gluten-free recipes (quiche & timballo) so far and liked them, please provide feedback so I can search for more gluten-free recipes and post them here in the future. In the mean time, enjoy....

Dark Chocolate & Mint Brownies (Gluten-Free)
Yield: 24 (2x3 inch) squares
Preparation Time: 15-20 minutes
Shelf-Life: at least 3-4 days when stored in air-tight containers

These dense minty chocolate brownies are great treats because they look so rich & decadent yet they are gluten-free. Dissolving cocoa in hot water before baking enhances the flavor.

Ingredients:
  • Butter to grease 2 (8 x 12 inch) pans
  • 1.5 cups unsweetened cocoa powder
  • 1.5 cups boiling water
  • 6 cups (1.5 lbs) walnut pieces
  • 2.25 cups firmly packed light brown sugar
  • 9 large eggs
  • 9oz. unsalted butter, melted
  • 3 tablespoons peppermint extract
  • 1.5 teaspoons salt
  • 6 tablespoons confectioner's sugar for dusting

Instructions:

  1. Place rack in the middle of the oven. Preheat oven to 350 degrees F.
  2. Grease pans, line bottoms with wax paper or parchment paper, and then grease again; set aside.
  3. Dissolve cocoa in boiling water; set aside. Meanwhile, combine walnuts & brown sugar in a food processor and process into a very fine meal.
  4. Add eggs, butter, peppermint extract & salt and process 30-40 seconds. Scrape down sides of the bowl, add dissolved cocoa, and process another 30 seconds or until mixture is thoroughly blended. Scrape batter into the prepared pans.
  5. Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Cool for 15 minutes on a wire rack, cut around edge with a sharp knife to loosen, then invert pans and discard the paper liner. Cut each batch into 12 squares about 2 x 3 inches. Dust with powdered sugar before serving.

Nutritional Data (per portion):

  • Calories: 360
  • Cholesterol: 100mg
  • Sodium: 25mg
  • Fat: 30g
  • Dietary Fiber: 4g

(source: specialtyfood.com)

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