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
one 8x8 pan
gluten-free bittersweet chocolate
light brown sugar
almond meal/flour (I like Bob's Red Mill)
Werther's toffee candies, roughly chopped
toasted, chopped walnuts (cooled)
In This Recipe
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).