Brownies are a reliable source of comfort, but it can be tinkered with further to produce a new and different kind of indulgence. This recipe is gluten-free and includes an unexpected ingredient, soy sauce. The soy sauce might seem unusual but makes sense since chocolate tastes better with a pinch of salt. It brings out the natural sweetness of the chocolate and masks any bitterness. Prepare these brownies for a deep, caramel flavor that accentuates the intensity of chocolate. You can leave these in the fridge overnight to allow them to firm up a bit before cutting.
Prep time: 15 mins
Cook time: 25 mins
Chilling time: 24 hrs
Total time: 24 hrs 40 mins
Servings: 12 to 16 servings
Yield: 12 to 16 brownies
- 1 stick (8 tablespoons) unsalted butter
- 1 cup semisweet or dark chocolate bits
- 1 cup almond meal
- 3 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 3 large eggs
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 3 to 4 teaspoons tamari or gluten-free soy sauce
- Preheat the oven and prep baking pan: Preheat the oven to 350°F. Grease and line a 9-inch square baking pan.
- Melt the butter and chocolate over a double boiler: Place the butter and chocolate in a large glass bowl (one that is completely dry and clean) and set over a saucepan of simmering water (do not let the base of the bowl touch the water).
Leave until melted, then whisk until smooth. Remove from the heat and allow to cool for 5 minutes.
- Combine the dry ingredients: In another bowl, whisk together the almond meal, cocoa powder and baking powder.
- Combine the wet ingredients: In a third bowl, whisk together the eggs, brown sugar, vanilla extract and soy sauce.
- Combine the egg and chocolate and fold in dry ingredients: Slowly whisk the egg mixture into the cooled chocolate mixture until well combined. Fold in the dry ingredients.
- Add batter into prepared pan, bake: Pour the batter into the prepared pan and bake for 25 minutes. Remove and allow to cool completely in the pan (leave it in the fridge overnight to make it easier to handle).
- Cut, serve or store: Cut into 12–16 pieces (depending on how big you like them). Store in an airtight container in the fridge for up to 1 week.
Source: Simply Recipes