Ok, there is actually nothing about this recipe that constitutes breakfast whatsoever. It’s -5°F, windy, and dark outside on this fine Monday morning in Palmer, AK and yes, I chose to eat brownies for breakfast. Don’t claim you wouldn’t want to do the same. These chewy classics are gluten and grain free without sacrificing flavor or consistency. We choose to put our most favorite berry, black currants, in them but you can add any other berry, nut, or delicious surprise you want. The flour is very forgiving so feel free to experiment with other substitutions. We like using local barley flour too. Happy Monday.
Gluten-Free Black Currant BrowniesAdapted from Alice Medrich’s recipe in BitterSweet
- 10 tablespoons (1 1/4 sticks) unsalted butter plus 1 tablespoon for greasing
- 1 1/4 cups sugar
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 cold large eggs
- 1/4 cup garbanzo bean flour
- 1/4 cup quinoa flour
- 1/2 a cup of fun such as black currants or other stored bounty from last season
- 8 inch baking pan
Preheat oven to 325°F. Generously grease baking pan with butter.
Combine butter, sugar, cocoa, and salt in a medium heatproof bowl over a pot of boiling water, creating a double boiler. Stir consistently until the butter is melted and the mixture is smooth and hot but not simmering. Remove the bowl and set aside to slightly cool mixture.
Stir in the vanilla and add the eggs one at a time, stirring vigorously after each one to mix thoroughly. The batter will turn thick and shiny. Add flour and stir completely. Fold in berries, nuts or other fun addition and pour into greased pan.
Bake until a toothpick poked in the center comes out clean, approximately 20 to 25 minutes. Let cool to solidify brownies or enjoy the gooey mess.