For April’s Secret Recipe Club, I was paired with Sue from Couscous & Consciousness. Sue is a Kiwi who loves yoga, food and conscious eating. When I first opened her blog, I was greeted with load of beautiful photos of beautiful food. Yum! Foods like her Roasted Cauliflower and Almond Salad and her Fried Zucchini, Pea and Quinoa Salad , Asparagus, Artichokes, Argulua, Pomegranate and Beet Salad, and Apricot, White Chocolate and Cashew Nut Slice. (Apparently I was mostly on a salad kick when I was looking initially.)
I ended up choosing her Double Chocolate Raspberry Brownies at Mr Bean’s Request as he needed to bring a “not-cake” to the birthday celebration at his work. Brownies have never really been my “thing” and I’ve made them maybe once before – I guess it’s not that surprising given that we weren’t a “chocolate” family, but I was surprised at how easy they were! You essentially mix things together in two separate bowls, mix the bowls together, add the mix-ins, pour it into the pan and into the oven it goes.
I made a few adjustments – I reduced the sugar to 1 lightly packed cup, made it gluten free and used chocolate chips instead of chopped chocolate as that’s what the store had (Although, I would recommend that you use chopping white chocolate as the majority of the chips melted.) You can also easily make this recipe dairy and soy free by using a dairy free/soy free chocolate for both the white and dark chocolate.
I also made the brownies in a 8 x 8″ pan as I don’t own a 8 x 12″ one, which meant that it was more of a brownie cake than brownie squares and the cooking time was much longer as a result. I think even a 9 x 13″ pan would work and the cooking time would be much shorter as a result.
These brownies are moist, not super dense and very chocolate-y. I’m sure Mr. Bean’s coworkers will love them and not be able to tell they are gluten free!
Gluten Free Double Chocolate Raspberry Brownies
280 g butter (I used Earth Balance Soy-Free Buttery Spread)
250 g dark chocolate chips (The original recipe called for 200g chopped dark chocolate, but the store was out)1/3 c. each of brown rice, sorghum and tapioca flour
1/2 tsp. xathan gum
1 c. packed sugar
1 c. frozen raspberries
250 g white chocolate chips (Original recipe called for 200 g chopped white chocolate)
- Preheat oven to 350F and line an 8 x 8″ pan with parchment paper.
- Melt butter over medium heat. Once it’s melted, remove from heat and stir in dark chocolate until it’s all melted. Set aside to cool.
- In a large bowl, whisk together the flours, xathan gum and sugar. Add eggs and use the whisk to beat them slightly before using a spoon to mix it until smooth.
- Pour in the chocolate mixture and mix well. Fold in the raspberries and white chocolate.
- Pour batter into pan and bake in the oven for 60+ minutes (Start checking at around 45 min for doneness and rotate pan about half way through) or until an inserted toothpick comes out clean.
- Remove from oven and cool in tin. Cut into squares.
Sue, it was wonderful looking through your beautiful blog and I hope to try more of your recipes in the future!
Please Check out the rest of Group D’s Recipes Below: