Let’s be real…sometimes you just need a rich, ooey gooey chocolate brownie, am I right? I usually make brownies for my kids for Valentine’s Day and make them into heart shapes, but this year I couldn’t find my heart-shaped silicone mold. I honestly can’t remember if I gave it away before we did our home remodel or not. I was texting my sister, lamenting on how I couldn’t find the heart molds, and she said, “cut them out with cookie cutters”. Well, yeah, that would be a smart thing to do…and why the heck didn’t I think of that?! So, I baked the brownies in a regular square pan, cut them with heart cookie cutters and served them with berries. What a treat!
- 1/2 c. superfine brown rice flour
- 1 c. granulated sugar
- 1/2 c. packed brown sugar
- 1/4 c. sorghum flour
- 1/4 c. tapioca starch
- 3/4 c. unsweetened cocoa powder
- 1/2 tsp. baking powder
- 1/4 tsp. xanathan gum
- 1/4 tsp. salt
- 6 Tbs. nondairy butter
- 4 oz. nondairy semisweet chocolate bar, chopped & separated into half
- 1/3 c. almond or coconut milk
- 1 tsp. vanilla extract
- 2 eggs (note: you can make these with egg replacer, but it turns out more cake-like than brownie-like)
- Preheat oven to 350 degrees F. Grease 9×9 baking dish and set aside.
- In a stand mixer, mix all dry ingredients and half of the chocolate bar.
- In a microwave-safe bowl, heat milk and remaining chocolate for 30 seconds. Stir and add the nondairy butter, then microwave for another 30 seconds.
- Add liquids to dry ingredients, then add vanilla and eggs. Mix until just incorporated.
- Spoon into baking dish and spread so batter is even in the pan.
- Bake for 18-20 minutes or until the brownies start to pull away from the side of the baking dish. (This last time I cooked them on convection and it took 14 minutes).
- Once cooked, remove from oven, let cool and eat!