I try to cut the sugar in half for everything sweet I bake. Not because I’m making a concerted effort to be healthy, but because I can’t handle (what seems like) the excessive amounts of sugar that things like cookies and cakes call for.
I went on an intense candida diet for a while where I cut all sugar, including fruit, for two weeks. After that I reintroduced fruit, but kept refined sugars out. Ever since then I have a much lower tolerance for sweet things which leads to awkward situations where I get served cornbread as an appetizer and it feels like I’m eating dessert before my dinner. I honestly wanted to save that cornbread and just have it after my meal with a bit of butter and honey, haha.
Anyway, I automatically cut the sugar in any given dessert recipe in half (excepting yeasted things because the yeast needs the sugar to actually work), which can create interesting results. In cookies it manifests as less spread, so you have to smoosh the dough before baking unless you enjoy oddly cake-like cookies. In brownies it manifests as a less fudge-y texture. So, if you’re a fan of cake brownies, no adjustments are needed.
I wanted to make brownies that were somewhere in between, so I tried various adjustments and I think I came up with something that is pretty awesome. I haven’t tried using liquid sweetener (like maple syrup) yet, but I’ll get back to you.
Gluten Free Fudge-y Brownines
1/2 tsp salt
1/2 tsp xanthan gum
7 ounces semisweet chocolate chips
4 Tbs butter
2 ounces cocoa butter
3 Tbs cocoa powder
4 1/2 ounces (1/2 plus 1/8 cup) sucanat
1 large egg
2 egg yolks
2 tsp vanilla
- Melt the butter, cocoa butter, chocolate chips and sucanat in a large pan over low heat. Stir in cocoa powder, remove from heat and stir in vanilla.
- While everything is melting line an 8 inch square cake pan with foil. You can oil this if you like, but it works without oil as well.
- Whisk dry ingredients together.
- Whisk the egg and egg yolks into the chocolate mixture and pour into the dry ingredients. Stir with a spatula until everything is combined. Cover with plastic wrap and let sit for 30 minutes.
- Move the oven rack to the middle position and preheat oven to 350°F.
- Bake for 45-55 minutes, rotating pan halfway.
- Let brownies cool completely in the pan on a wire rack before serving.
- The cocoa butter is completely optional. If you’d rather not use it, just use 8 Tbs butter.
- You can substitute coconut oil for the butter for a dairy-free brownie.
- The longer you bake these, the more like cake they will be when they cool.
- Save the egg whites! Stick them in a jar in your fridge and they’ll keep for an amazingly long amount of time. You can use them to make coconut macaroons, or angel food cake, or any number of things.
P.s. Every time I went to type brownies I would write brownines…I have no idea why.