Tuesday, January 6, 2009

Cinnamon Chocolate Brownies

Cinnamon Chocolate Brownies
Finding out that I wasn't able to eat anything with gluten in it was a bit of a shock. Do you know how many products contain gluten?

Wheat flour is the first ingredient that comes to mind and it's obviously a big one....bread, cakes, wraps, cookies, crackers, pastry...the list is huge. Consider pre-made products like gravies, sauces, pasta, cereal, candies, sandwich meats, soy sauce, fake crab and caramel flavourings. All of these are just a few of the items that often contain gluten and had to be eliminated from my diet.

Since I had to give up all of those carbs, I was bound to lose some weight, right? Not a chance. Once you're not able to have something (I'd almost kill for a plain old cheese sandwich) you discover how much you really want it. And when you want something bad enough, you're bound to find a replacement. The key, is to find one that rivals what you can no longer have.

Take brownies for instance. Oooey, gooey, soft and chewy. I don't know anyone who doesn't like a good brownie. Luckily, there are recipes out there that are gluten-free and delicious at the same time.

The following recipe has been adapted from one I found on Karina's Kitchen called Dark Chocolate Brownies. This recipe can be made with regular flour as well.

Cinnamon Chocolate Brownies

1/2 cup chocolate chips
1/2 cup margarine

Heat chips and margarine in microwave until just melted.

2 eggs
1 tsp vanilla extract
1 cup sugar
(brown or white)

Whisk eggs, vanilla and sugar together until smooth. Add the slightly cooled chocolate mixture and stir until combined.

1/2 cup finely ground almonds or almond meal
1/4 cup gluten-free flour(I used Bob's Redmill All-Purpose)
1 Tablespoon cocoa powder
1/2 tsp baking soda
1/4 tsp xanthan gum (if using GF flour)
1/2 tsp cinnamon powder

Combine all dry ingredients and stir into chocolate egg mixture. Mix until smooth, about 1 minute. Pour into greased 8 or 9 inch square pan. Bake at 350 degrees for 30 minutes or until it starts to brown. Do not overcook or it will be crisp and not chewy gooey. Don't be alarmed when the center falls after taking it out of the oven....even regular brownies do that.

Allow to cool and then cut into squares. For best flavour, chill the brownies. If you want to spruce them up a little more try adding 1 Tablespoon of instant coffee to the melted chocolate mixture for Mocha Brownies or add nuts and chocolate chips.


PS...I ate a brownie while writing this blog...yummy!


BodyLuminosity said...

Those look yummy! I love chocolate and cinnamon (or even better, chocolate and chili). But alas, my splurging ways are suspended until some of this muffin top budges. oh well. The photo is enticing. :)

I'm honored to be your first subscriber! Beautiful work. :) ~Kelley

Lori Stoia said...

I am defintaly going to try to make a batch of these brownies.