These gluten-free brownies are a crowd-pleaser, whether you have a gluten sensitivity or not. (Staff Photo: Julie Wells)
I know there are some parents out there who are having to adjust how they feed their children because they have an intolerance to gluten.
So, today’s recipe is a gluten-free recipe for brownies.
If you are a parent, or even a grown-up having to adjust your gluten intake, then I’m sure it is hard to find sweet treats, so hopefully this cake-like recipe will help.
Honesty compels me to tell you that I completely judged the recipe before I even tried it. I didn’t think these brownies were going to be good, but boy, I was wrong. I was definitely surprised by how good these cocoa-based brownies were. I think this brownie recipe will be used in our home more than once from now on.
Even if you are not having to watch your calorie intake, or gluten sensitivities, I would still recommend giving these brownies a try.
Another wonderful thing about this recipe is I didn’t feel just horrible about feeding this dessert to my family. The ingredients, like the cocoa, almond butter, and maple syrup, are all natural ingredients. Although this dessert has plenty of sugar in it, none of the sugar was artificial.
I’m not usually one for making something from scratch, especially when I bake, so I was kind of proud of myself for baking something from scratch.
The last thing I might suggest trying is adding about ½ cup of dark chocolate chips to the batter before baking.
1/3 cup of 100 percent maple syrup
1 cup of almond butter
3 tablespoons of butter, melted
1 ½ teaspoons of vanilla
1/3 cup of cocoa powder
½ teaspoon of baking soda
Preheat the oven to 300 degrees.
Using a whisk, combine the egg, butter, almond butter, maple syrup and vanilla.
Add the cocoa powder and baking soda, and combine thoroughly.
Bake in a 9-inch bake pan for 18 to 22 minutes or until the brownies are done.
Allow the brownies to cook for a 5 minutes before cutting.
Tip: Add ½ cup of chopped walnuts for some added crunch.