Brownies and Face Time!

Hey, I hope everyone’s weekend was great! I know mine was! Due to the fact that I left my clothes at home my mom was an angel and brought them to me. Not only did she bring me my clothes, but she also brought me extra food, and things I forgot to bring! This is how amazing my family is everyone, my aunt even came with her and we made a weekend out of it! It was really nice to see my mom and just be able to relax and not HAVE to do anything this weekend. We got go shop, have dinner, get some amazing chocolate, and relax. I mean, how much better can it get?! All in all my weekend was amazing!

                Yesterday I made some amazing brownies! And here is the better part, they’re GLUTEN FREE! I found out that I was allergic to wheat a couple of years ago and my mom went on the hunt for good gluten free recipes. So I am making these brownies and I ask my roommates if the oven works- I have to ask because I found out the hard way that our dishwasher didn’t work- and found out that it bakes weird. So after 40 or so minutes I was too impatient and took them out of oven. When I poked a knife into it, it came out clean so I thought it was done! Well they were really gooey in the middle, but let me tell you, they were amazing! Once I figure out how to make them in this new oven well I will give you the picture, but for now here is the recipe!

Gluten-Free Dark Chocolate Brownie Recipe

Ingredients:

5 ounces high quality 60-70% cocoa dark chocolate

1/2 cup organic coconut oil

1 cup light brown sugar (not packed)

1/2 cup almond meal

1/4 cup sorghum flour

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

2 organic free-range eggs, beaten

1 tablespoon bourbon vanilla*

Optional:

1/2 cup chopped pecans or walnuts, if desired

Dark chocolate chips for the top, if desired

Instructions:

Preheat the oven to 350ºF. Line an 8x8-inch square baking pan with parchment paper.

Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring.

(Or melt in a microwave safe measuring cup and stir together to combine.)


In a mixing bowl whisk together the brown sugar, almond meal, sorghum flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.

If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Even out the batter with a silicone spatula.

Stud the top with some dark chocolate chips and press in slightly.

Bake in the center of a preheated 350ºF oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.

Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole.


Chill for an hour before cutting. (Though warm and gooey is really divine, if you don't mind them falling apart.)

Yield: 16 servings

*For chocolate-mint brownies use 1 teaspoon peppermint extract and 1 teaspoon vanilla extract.

               

                Props to my mom for finding the recipe!

I have had the best week, aside from the getting settled in and semi missing my own bed at home, I had a really good week! Here are a few pictures from my week!

The way I do homework

Getting to face time with my best friend and getting to say hi to her amazing grandma (she’s a little sassy)

Well I think that’s all, please comment if you bake the brownies and let me know what you think! Don’t be shy about commenting! Remember, you don’t have to be signed up to blogger to comment!

Comment, comment!

Love,

Kate.