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Author Notes: Ever since I was in middle school, I've loved baking treats for choir rehearsals, but it wasn't until two years ago when I lived in London that I ran into the problem of gluten-free choir friends not being able to eat my cooking. That wasn't about to stop me from baking for rehearsals, so I took it as a challenge to come up with new recipes that everyone would enjoy. These brownies were a huge hit among the singers, and I have to say, they paired really well with our requisite post-rehearsal ales (or cider, for the gluten-free) at the pub! - ChristineB
Makes one 8x8 pan
- 5 ounces gluten-free bittersweet chocolate
- 8 tablespoons unsalted butter
- 2 eggs
- 1 cup light brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup almond meal/flour (I like Bob's Red Mill)
- 1/4 cup buckwheat flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup Werther's toffee candies, roughly chopped
- 1/2 cup toasted, chopped walnuts (cooled)
- Preheat oven to 350 F/170 C, and grease an 8x8 in square cake pan, and/or line it with parchment paper for easier removal and cutting.
- In the microwave, or over a double boiler, melt the chocolate and butter together in a large bowl. Allow the mixture to cool until warm, then vigorously whisk in the sugar, and then the eggs one at a time, until smooth (this may take a couple minutes). Then, whisk in the vanilla extract.
- In a small bowl, stir together the almond meal, buckwheat flour, salt, and baking soda. Stir dry ingredients into the chocolate mixture, just until the streaks of dry ingredients disappear.
- Fold in the chopped toffee and walnuts.
- Pour into prepared pan, and bake for about 25-30 minutes, until the edges are firming up, but the center is still very soft (but no longer liquidy). Be careful not to overcook!
- Remove pan from oven, and allow it to cool completely before cutting the brownies (give them a good hour, at least. or better, yet, stick them in the fridge for a few hours--I have a thing for thoroughly chilled brownies).
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good