Best Brownies Ever!
Categories: All, Bars, Cakes, Cookies, Desserts, Holiday, Recipes
Tags: , Brownies, Chocolate, Dairy Free, Desserts, Gluten Free, Gluten Free Kids, Valentine's Day Recipes, Vegan
Best Brownies Ever
- 2 ounces unsweetened chocolate (nondairy = two 100 percent cacao baking squares)
- 1/2 cup chocolate chips (dairy or nondairy, e.g. Enjoy Life®)
- 8 Tbs. butter or nondairy alternative (Earth Balance® Buttery Sticks)
- 1 cup granulated cane sugar
- 2 tsp. pure vanilla extract
- 2 large eggs or egg substitute of choice (see Free for All Cooking for suggested substitutions)
- 1/4 cup black coffee, prepared
- 2/3 cup Jules Gluten Free™ All Purpose Flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder, gluten-free
- 3/4 cup Dark Morello or Dark Sweet Cherries, pitted and drained
(For video directions on how-to make this recipe, watch my Fox 5 news segment)
Preheat oven to 325ºF (static).
Arrange a sheet of parchment paper or aluminum foil in an 8 x 8-inch baking pan, pressing to cover the bottom and up the sides. If using aluminum foil, use the “release” kind, or lightly spray with cooking oil. This step will make it easier to remove the brownies from the pan by pulling up on the paper or foil and leaving behind a clean pan.
Prepare a double boiler or a medium-size pan filled with 1 inch of water, with a slightly smaller pan sitting on top of the pan with water. Boil the water in the bottom pan, then cut the flame back to low-medium and add the chocolates and butter to the top pan over the simmering water. Stir and remove from heat when melted.
In a separate bowl, whisk together the sugar and vanilla, then stir in the eggs, one at a time. Finally, add in the coffee and continue to whisk until mixture is completely smooth. Add to the melted chocolate mixture.
In a large bowl, whisk to combine the flour, salt, and baking powder. Stir into the melted chocolate-sugar pot until combined. Gently fold in the cherries, if using.
Pour the batter into the prepared pan and bake for 35–45 minutes, or until a toothpick or cake tester inserted in center comes out with only a few wet crumbs (not totally clean, or they’ll be overcooked!).
As a rule, brownies are much better on the un-done side, as opposed to the overdone side.
Cool brownies in the pan on a wire rack for 5 minutes. Lift the brownies from the pan by pulling up on the paper or foil. Completely cool brownies on a wire rack. Cut into squares with a clean knife and serve.
Yield: approximately 16–20 brownies
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Beth said: on February 10, 2012
Is there an alternative to using coffee? We’re a non-coffee drinking home (I know, it’s shocking!:)) so, instead of going out to the convenience store to buy a cup of joe and only use 1/4 cup, is there another option? or would it be okay to just omit the coffee without a substitute?
michele said: on February 10, 2012
THERE IS AN INSTANT” COFFEE” CALLED KAFFREE ROMA.IT’S MADE OF ROASTED BARLEY,CHICORY, AND RYE. SOUNDS WEIRD BUT IS A GREAT ALTERNATIVE TO COFFEE. HOPE THIS HELPS.
Kristine said: on February 10, 2012
Doesn’t the Kaffree Roma contain gluten if it is made with barley and rye, defeating the purpose of making the brownies gluten free. We have the same issue of not drinking coffee.
Jules said: on February 11, 2012
Kristine – yes, if it contains barley, it’s off the list! See my other response regarding coffee subs that are on the list for this recipe!
Jules said: on February 11, 2012
Thanks for sharing the alternative ingredient, Michele. The roasted barley would make it NOT gluten-free though, so anyone eating GF for medically-necessitated reasons should steer clear of that one.
Lara said: on February 10, 2012
Can you substitue something for the cherries? Allergy……..
Jules said: on February 11, 2012
Lara, no need to add the cherries at all, but if you want another sub, even dried apricots could be good here. Really, it’s just about your tastes and what sounds yummy with chocolate to you!
Maggie Nowakowska said: on February 10, 2012
Second on a substitute for coffee (i.e., caffine), which gives me migraines, even in small amounts. I’m looking for a recommendation for a flavorful liquid, not just water because this problem pops up all the time when cooking with chocolate. (And, when I ask in person at cooking classes, I *always* get a condescending reply, as if no one could ever have to avoid coffee. Sigh.)
Melissa B said: on February 10, 2012
Hey, I thought I was alone with the migraines from caffeine! I would just add water to replace the coffee. Because I love the flavor so much, I usually add some decaf Powdered coffee, just a tad, to the mix.
Jules said: on February 11, 2012
Maggie & Beth and anyone else looking for a sub for the 1/4 cup of coffee … I don’t like coffee either (LOVE the smell of it though!) but I’m using it here because it makes a richer tasting brownie without hitting you over the head with chocolate (unfortunately, this means you can eat more than one without feeling sick!)
If you need to avoid coffee or don’t have it on hand, you are looking for another liquid to replace it in the same proportion. You could use water, but I’d recommend using your favorite milk here. It could be chocolate or vanilla milk like almond, soy, coconut or even kefir! Using vanilla flavored milk will also bring more flavor to the brownies. Hope y’all enjoy!!!
Corey said: on February 10, 2012
I third the coffee substitute request because frankly I don’t really like coffee in anything other than my mug!
Melissa B said: on February 10, 2012
Think about your favorite combination with chocolate. Mint extract, coconut extract, almond extract, banana, peanut butter… make it yours!
Alecia said: on February 10, 2012
Hi Jules – I voted for both your bread mix and your all-purpose mix, which really is the BEST. I travel with the stuff! I also wrote you in for best Blog and best cookbook. I travel with those, too!
OH – and those brownies look like they might temp me to stray from my diet. I suppose I love my husband enough that I might make them for him anyway. Thanks.
Jules said: on February 11, 2012
Thanks so much Alecia!!!
PAM GREENFIELD said: on February 10, 2012
My suspicion is that Jules is using the coffee to enhance the chocolate flavor…you can probably use any other clear liquid you want – I know that King Arthur Flour sells an espresso powder specifically for enhancing chocolate flavors….
Diane said: on February 10, 2012
The coffee is added to intensify and enrich the flavor of the chocolate which sometimes doesn’t taste “chocolatey” enough. You can’t taste the coffee. Also,that Kaffefree Roma has toasted BARLEY which is a gluten, just like wheat and rye.
Jane said: on February 10, 2012
Nice recipe. I love a simple brownie recipe which is easy for the kids
I also like the below brownie recipe.
http://www.wascene.com/food-drink/perfect-chocolate-brownie-recipe/
Thanks for sharing,
Jane
Estelle said: on February 11, 2012
Hi Jules,thanks so much for the great brownie recipe! For those of us that don’t have coffee on hand, King Authur Flour Company has an espresso powder that is marvelous and only 1/2 tsp. is needed to enhance the chocolate. Also I use olive oil as an alternative to butter, I use extra virgin, but not the more expensive ones, those I keep for salads. It works beautifully and is a healthy substitute.
Can you substitute Xylitol ( the natural sugar substitute) for all or part of the sugar?
christine said: on February 23, 2012
What did I do wrong? THey came out of the oven looking like boiling soup! I followed the recipe except used egg substitute (oil, b powder, water). also used 1 earth balance stick. When it settled down and stopped boiling, we ate them like chewey little nuggets! Flavor was good, but not cake/brownie like. Help!
Jules said: on February 23, 2012
Christine – sounds like you made the best of it! Not sure what could have gone wrong, but sounds like it had something to do with the egg replacer. Next time maybe try 3 Tbs. mayo (or vegan mayo) or yogurt for each egg instead. Also check that your baking powder is still fresh. I love that you still ate them for the flavor! I bet they’d be good on ice cream!
christine said: on February 29, 2012
Thank you! I don’t usually use egg replacer, but I was cooking for someone who does not eat egg, dairy or wheat. Next time I will use eggs, but helpful info nonetheless. My baking powder is not “fresh” and I am off to fetch more today! Love your recipes!!!
Jules said: on February 29, 2012
Great, Christine – thanks!!!
Jennifer said: on July 14, 2012
I’m going to try making these and replace the coffee with tea (I don’t drink coffee anymore b/c it gives me an upset tummy…does this happen to anyone else?). I’m a huge tea drinker and wonder if this will enhance the chocolate flavor in a similar way as the coffee does.
Jennifer said: on July 16, 2012
OMGoodness!!! These are to die for!!! They were a big hit with my gluten-eating family, too!
Jules said: on July 16, 2012
Wonderful, Jennifer!
Jennifer said: on August 2, 2012
I couple things I’ve found helpful with this recipe: (1)Double it! In my family these go fast. (2)When I melt the chocolates, I put them in a 2 cup glass measuring cup with the butter (I use coconut oil) and coffee (in my case tea) and microwave on high for 30 seconds at a time, stirring in between to make sure it melts evenly. This usually takes a total of 1 min. 30 seconds for me as the oil is warm when I add it and the tea is hot and at 30 sec at a time it ensures it won’t burn.
Jules said: on August 3, 2012
Great tips, Jennifer! Tell me more about the tea-for-coffee substitute. What kind of tea do you use? So glad to hear that’s yummy in this recipe too!
Vickie White said: on September 7, 2012
Jules, love your products. I have been making brownies using your flour and my recipe. my husband loves them but, they crumble so much. Any suggestions.
Thanks,
Vickie
Jules said: on September 7, 2012
Hi Vickie – so glad to hear you’re loving my flour and products! Without seeing your brownie recipe, it’s hard for me to guess — have you tried this brownie recipe yet? It’s not crumbly at all so you could compare the two recipes and their proportions for a clue. Maybe there’s not enough liquid in your recipe? Give this one a shot – I’d love to hear what you think!
Vickie said: on September 12, 2012
Thanks Jules, I’ll try the brownies this weekend and let you know!
Vickie said: on October 16, 2012
Well, I made the brownies and they were wonderful. My husband loved them and everytime he ate one, he said “these are the best brownies you have ever made”. I kinda got tired of hearing he say it, just kidding. They were moist and not crumbly at all and had a great flavor.
Thanks again Jules!!!!
Jules said: on October 18, 2012
Wow, Vickie! That’s fantastic! I can’t say that I’ve ever tired of hearing compliments on my baked goods, so you must’ve gotten a TON of wonderful compliments!
Thanks for reporting back – I love hearing readers’ success stories! Keep up the good work, sharing your delicious GF baked goods with others! Together we can all put that myth to bed that GF means “God-awful Flavor”! LOL!