I have this obsessive-compulsive feeling toward oddball ingredients. For fear that I’ll never again use the ingredients, I feel compelled to use oddball ingredients immediately – and until completely gone. Which usually leads to me finding new recipes I wouldn’t normally try in order to use the ingredients.
Perhaps not surprisingly, there aren’t an overabundance of recipes floating around the internet calling for cacao powder. I did find a pretty good-looking gluten-free brownie recipe, however.
Gluten-free anything scares me. I’ve never tried anything gluten-free but I’ve heard awful stories about the taste of gluten-free foods. My grandma tries to eat gluten-free whenever possible because she has a gluten intolerance. So here’s a recipe for you, grandma! My first gluten-free anything.
- 1 (16 oz.) jar creamy almond butter
- 2 eggs
- 1 egg yolk
- 7 oz. agave nectar
- 1 T. vanilla extract
- ½ c. cacao powder
- ½ tsp. kosher salt
- 1 tsp. baking soda
- 1 c. bittersweet chocolate chips
- Blend almond butter until smooth using a stand or hand-held mixer. Add eggs and mix to blend, then agave and vanilla. Blend in cacao powder, salt and baking soda, then fold in chocolate chips
- Grease a 9×13 inch glass baking dish. Pour batter into dish. Bake at 325° for 35-40 minutes
Makes about 24 brownies
I don’t know why I do this. Instead of following recipe directions I attempt to make really thick brownies in a 9×9″ pan. I do this often though I’ve never actually successfully made a really thick brownie. I simply cannot getting the timing right; the finished product turns out either really overcooked or really undercooked.
These were the former. If the brownies hadn’t turned out a bit dry; I think this recipe would actually be a pretty good (great for gluten-free) recipe. Let’s face it – a gluten-free brown will never be as close to as good as regular fudge brownies, but I can’t exactly fault the recipe itself for my rogue baking decisions.
Recipe rating: 1/2