Friday, February 04, 2011

Making brownies

I've got three great brownie recipes in my repetoire. Cheesecake-marbled brownies from Smitten Kitchen, sea salt brownies from For Me, For You, and the (gluten-free!) recipe featured here in this post. It surprises me that none of these brownies feature icing, but they really don't need it. If you have a favorite brownie recipe, I'd like to hear it, friends. Maybe one with icing?

Almond flour brownies
Adapted from Bob's Red Mill

1/2 cup butter, melted
1/2 cup cocoa, unsweetened
1 cup white sugar
2 eggs
1 t vanilla
2 T corn starch
1/2 cup almond flour
1/2 t baking powder
1/4 t sea salt

Preheat oven to 350. Prepare a 9-inch pan. Combine the melted butter and cocoa. Add sugar, eggs and vanilla and beat until smooth. Add the flour, cornstarch, baking powder and salt. Mix it up. Spread into the baking pan and bake 30 minutes.


Lisa said...

I've never used almond flour. What a novel idea to use them in brownies. It must give them a delightful flavor. I have a sweet treat linky party going on at my blog right now and I'd like to invite you to stop by and link your brownies up.

fancy said...

Ooh...thanks for sharing! I've used almond flour in a chocolate orange cake but never in brownies. They must be kind of dense, are they? I'd imagine they aren't the cakey kind, which is great by me. All that matters is that they're chocolatey.

brie said...

Mmmmm. Erin, I remember when we were neighbors and shared a somewhat serious discussion on brownies and your quest to find the perfect one. These look delicious.

Last weekend I made the Brownie Cheesecake recipe from Smitten Kitchen as a bon voyage treat for Sean. The brownie recipe (you end up making little brownie cubes that are stirred into the dough) was really good on its own. I think they were adapted from the Baker's Chocolate brownie recipe. Anyhow, worth checking out!

Erin said...

Brie - that cheesecake sounds intense! But I guess that's appropriate given that it was a bon voyage cake :(

These brownies aren't that dense. A perfect balance of dense and cakey, I'd say. Every time I make them I think the recipe is wrong, but it always works out.