I’m so happy to be working with Purely Amazing Flour because it tastes sooooo amazing in baked foods and excited to let you know it will be available on Memorial Weekend on Purely Amazing Flour’s website. I’ve been baking with it for 2 months testing it out and I loveeee it!

First, can I introduce you to these rich and indulgent, intensely chocolatey, fudgy or cake-like brownies I am totally obsessed with at this point and time? (Yes I said fudgy or cake-like! 2 eggs for fudgy – 3 eggs for cake-like- you pick!!)
Soon to be your bestest friends in the land soon. I promise.

*sigh…* I could eat brownies every day for the rest of my life…


Deep breath…
One requirement for brownies though: Brownies must have intense chocolate flavor for the ultimate chocolate experience, don’t ya think? These pass the test with flying colors!

I’m totally OK with fall apart brownies though…
99% of the time, that usually is a sign that a certain person(s) couldn’t wait for the brownies to cool completely. (Guilty again!)


"Purely Amazing" GF Ultra Chocolate Brownies
Can I introduce you to these rich and indulgent, intensely chocolatey fudge cake-like or fudgy brownies, you choose! I am totally obsessed with at this point and time? Soon to be your bestest friends in the land soon. I promise. #glutenfree #grainfree #purelyamazingflour #healthy
Servings: 9 Brownies
Ingredients
- 1/2 cup unsalted butter melted
- 1/2 cup unsweetened cocoa powder
- 3/4 cup sugar or coconut sugar
- 3 large eggs for cakier or 2 eggs for fudgier
- 2 teaspoons chocolate, coffee or vanilla extract
- 1/2 cup Purely Amazing GF Flour (coconut flour blend)
- 1/4 teaspoon salt
- 1/4 cup semi-sweet chocolate chips, chocolate chunks, candies, nuts, etc. optional
Instructions
Purely Amazing GF Ultra Chocolatey Brownies
- Preheat oven to 325°F.
- Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
- In a medium-sized bowl, whisk together the melted butter, cocoa powder and sugar for about a minute.
- Add the eggs and extract using a wooden spoon or spatula.
- Add in flour and salt and mix into the wet ingredients until combined. (DO NOT over-beat as it could affect the texture of your brownies).
- Pour batter into prepared pan, smoothing the top out evenly.
- Top with chocolate chips, or other add-ins if you wish.
- Bake for 30-35 minutes, or until the center of the brownies in the pan no longer jiggles and is just set to the touch. NOTE: The brownies will keep baking in the hot pan out of the oven so you don't want to over-bake.
- If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies. Remove and allow to cool to room temperature.
- Makes 9-16 brownies depending how you big you cut them.
- Suggestion: Bigger slices for cake-like brownies for ice cream scoops on top with hot fudge or just a decent sized brownie and smaller slices for fudgier brownies, because they're richer and gooier.
Notes
Brownies in pictures are made with 3 eggs. For fudgier brownies, make brownies with 2 eggs. Recipe from Purely Amazing Flour - Ambra Roby
Nutrition
Serving: 1g
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