1000 Yr Old Brownies- Gluten Free
The best brownies made even better.
This variation on my 1000yr old brownie recipe came about after a baking marathon for friends with a gluten-free gal among the bunch. What started as a recipe with substitutions has evolved into a recipe that may be even better than the one originally handed down to me — at least according to my GF friend!
Tweaks to the original recipe include using superfine almond flour instead of all-purpose flour and changing out the golden brown sugar for a deeper, Demerera sugar with a higher molasses content. The resulting brownie is dense, chewy, yet still with each piece like having that coveted corner square we all fight for. As always, I highly recommend making a double batch because these simply won’t last. —CFG
Ingredients:
2 eggs
2 cups Demerera brown sugar
2 tsp vanilla
1 cup butter
1 cup roughly chopped walnuts
1 cup superfine ground almond flour
1/4 cup cocoa powder (sifted)
Directions:
Preheat the oven to 350F. In a microwave safe bowl add 1 cup of butter and melt in the microwave. Allow to cool for a couple of minutes and then add 2 cups of Demerera brown sugar and 2 tsp of vanilla. Mix together until fully incorporated and set aside.
In a large mixing bowl (or using a stand mixer), add 2 eggs and beat together. Next, add in the butter/brown sugar mixture. Then add in 1 cup of roughly chopped walnuts and mix together.
In a separate mixing bowl add 1 cup of superfine ground almond flour and sift in 1/4 cup of cocoa powder. Gently stir together.
Slowly add the dry mixture ingredients to the wet mixture a spoonful at a at a time, stirring continuously until all ingredients are fully blended.
Line a 8”x8” baking pan with parchment paper and transfer the brownie mixture to the pan. (You can also put directly in a lightly greased pan.) Bake for ~35-45 minutes or until brownies are gently set in the middle of the pan. Remove from oven and allow brownies to cool. Once the pan is cool enough to handle place brownies in the freezer to set for about 1-2hrs or until they’re firm enough to slice through and remove from the pan without crumbling.
Cut into 4 x 4 squares for 16 brownies. Serve and enjoy!
