Fool-Proof GF Choc Chip Brownie
Try this Fool-Proof GF Choc Chip Brownie recipe, or contribute your own.
Try this Fool-Proof GF Choc Chip Brownie recipe, or contribute your own.
- Carbohydrate 1.12466666666667 g
- Cholesterol 0 mg
- Fat 54.4000000459871 g
- Fiber 0.00933333347241085 g
- Protein 0.00466666666666667 g
- Saturated Fat 47.0560000397788 g
- Serving Size 1 1 recipe (359g)
- Sodium 368.34 mg
- Sugar 1.11533333319426 g
- Trans Fat 3.20960000271324 g
- Calories 471 calories
Step-by-step
- Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a 20x20cm brownie tin with baking paper.
- Melt 50g of chocolate (this is half the total chocolate), either in a bowl over a small saucepan of simmering water, or in the microwave in 30 second increments, stirring between each. Chop the remaining 50g of chocolate into chunks.
- In a bowl, whisk together melted coconut oil, rice malt syrup, melted chocolate and almond butter. Stir in beaten eggs. Fold in almond meal, cacao, baking powder and sea salt and remaining chocolate chunks. The mixture will be quite thick. Press into the lined brownie tin.
- Bake in the oven for 20 minutes. When ready, cool in the tin for 5 minutes then slice into 20 squares.
The Mechanics of Density
Achieving structural integrity in gluten-free baking relies entirely on fat-to-protein ratios rather than gluten network formation. Almond meal lacks the elasticity of wheat flour, meaning structure must come from the coagulation of whole eggs and the solidifying fats within almond butter. When melting the chocolate, maintaining indirect heat prevents the cocoa solids from seizing. Stirring chocolate in 30-second microwave increments or over gently simmering water ensures the emulsion remains smooth before it meets the coconut oil. Pressing the dense batter firmly into a 20x20cm tin eliminates hidden air pockets, yielding a uniform crumb once baked at 180 degrees Celsius.
Moisture Management and Lipids
Using raw almond butter introduces natural nut oils that behave differently than standard dairy butter during thermal processing. Freshly opened nut butter contains evenly suspended oils that hydrate the almond meal efficiently, whereas older jars often separate into a dense solid layer and pools of oil. Stirring separated nut butter thoroughly before measurement is mandatory to maintain the targeted moisture level in the final batter. Once baked for exactly 20 minutes, allowing the squares to rest in the tin for 5 minutes solidifies the high fat content, preventing the pieces from crumbling upon slicing.
