Mocha Brownies

The beauty of chocolate brownies, is they are naturally gluten free. I love these brownies, not only because they are so decadent, and gooey, but there is no flour in them whatsoever. That's what I search for in Gluten Free cooking, recipes that I am not substituting anything for flour. That way you don't feel like you're actually sacrificing anything.

This recipe was adapted from a great gluten free & dairy free cookbook: The Gluten, Wheat, & Dairy Free Cookbook, by Nicola Graimes. Highly recommend it for anyone who also has problems with dairy, like I do.

5 ½ oz (150 g) good-quality semi-sweet chocolate (70% cocoa solids)

3 ½ oz (100g) dairy-free margarine, plus extra for greasing

1 tsp instant espresso

1 tsp vanilla

1 cup ground almonds (ground very fine)

¾ cup sugar

4 eggs separated

Confectioner’s sugar, to dust (optional)

Needed - double boiler (or saucepan with water, and bowl to fit inside), 2 medium size bowls, one large bowl. Cake or brownie pan.

Preheat oven to 350 F. Grease cake pan.

Melt the chocolate and margarine in a heatproof bowl placed over a pan of gently simmering water. Make sure that the bottom of the bowl does not touch the water. Stir very occasionally until the chocolate and margarine have melted and are smooth.

Carefully remove the bowl from the heat. Let cool slightly, then stir in the coffee and vanilla extract. Add the almonds and sugar and mix well until combined. Lightly beat the egg yolks in a separate bowl. Add a spoonful of the chocolate mixture to the eggs, stir to combine, then add egg mixture to the chocolate mixture.

Whisk the egg whites in a large bowl until they form stiff peaks. Gently fold a large spoonful of the egg whites into the chocolate mixture, then fold in the remainder until completely incorporated.

Spoon the mixture into the prepared pan and bake in the preheated oven for 35-40 minutes, or until risen and firm on top but still slightly gooey in the center. Let cool in the pan, then turn out, remove the lining paper and cut into 12 pieces. Dust with confectioner’s sugar before serving.

Since my handsome boyfriend is a fireman here in town, I sometimes go to the station for dinner. I brought these brownies to get the fireman approval. So if 4 big firemen like these babies, anyone will. I got many gooey, mouthful "Fankyou! Vese are great!"

Please Allow Me to Introduce Myself...

I love food. Let me repeat; I love food. Bordering on obsession. I start thinking about meals days in advance. If I could eat all day long I would. If didn't live in the woods in the mountains where we get 12+ feet of snow in the winter, I would have a garden of wonderful things growing all year long. I read cookbooks, cooking magazines, food blogs every free moment I have. I am an engineer & an environmentalist. I love the mountains and trees. I will take water in every form; whether it's rushing down a river, falling down as rain, a natural hot spring, powder on the mountain, or in my Nalgene, ready to drink.

I have been a lot of places, seen a lot of things, talked with many people, and yet I still have so much to learn. I am a beginner in so many things, but I find a lot of Joy in trying and experimenting. I know what true happiness is and I know love. I am a very blessed person and want to spread a little bit of my Joy & happiness to others. This blog is devoted to sharing my knowledge and love of food, which so happens to be Gluten Free. This is all about my gluten free style.