My kitchen took a beating those couple days and I washed and rewashed many dishes, but it was well worth it!
Weighing my chocolate, pouring in the melted chocolate. I just got those silicone prep bowls from Pampered Chef and they are amazing! I used them a ton during this process!
Whisking my eggs and sugar for the flourless brownies and melting chocolate on the stove in my double boiler. So much chocolate...
|Here are the testers!|
Let the count down begin!
I have to admit, that none of them were too terribly awful...
#7 Sea Salt Caramel Brownies from Gluten Free Fix
I was really excited to try these. I didn't make the caramel topping, just the Perfect GF Brownie recipe. They looked and sounded so good, but they did not turn out well at all! I don't know if it was me or what. I went to get them out when the timer beeped and they had baked/bubbled up to almost be overflowing from the pan and were liquid still. I checked again after 5 minutes and they were a flat pancake. Now, they didn't taste bad, but I couldn't cut them out of the pan or anything. So they got put in the trash. They just wouldn't stay together. Maybe I'll try them again another time...
#6 Sweet Potato Brownies from PaleoOMG
I thought these would be something fun to try. They had almost a soft fudge or pudding cake like texture. It was like eating a chocolate pumpkin pie almost. I think it was the softness of them over the taste that people didn't care for as much.
#5 GF Double Chocolate Brownie from Jeanette's Healthy Living
After the previous 3 batches, this batter was the most "normal" looking brownie batter. It was a little thicker then the others. Now to me, these were like fudge! They were thick, rich and chocolatey! These had a couple surprise ingredients in them, applesauce and flaxseed meal (soaked in water) added to the batter, along with the coconut oil, brown sugar instead of white and a mixture of coconut flour and GF All-Purpose Flour. For the APF I used this recipe, so since it already had the xanthan gum in it, I didn't add any more.
#4 Almond Flour Brownies from Grain Free Foodies
These came in 4th for most, but I did have a couple that liked these as #2. These were much more of a cake like brownie. (More cake then brownie if you ask me.) They had all almond flour, honey and coconut oil. These could totally count as Paleo! I think these would be killer as a cake with a great caramel over the top. Yum!
#3 Flourless-Yet-Fudgy Brownie from Brownies by Linda Collister
Even though these can in 3rd, they were delicious! I would make these again in a heartbeat! They were super light in texture, rich and fudgy. Very Good!
10 oz good bittersweet chocolate, broken up
1 1/3 sticks butter, diced
1/2 cup unsweetened cocoa powder, sifted
1 cup sugar
Preheat oven to 350. Put chocolate and butter in a double boiler and melt gently, stirring frequently. Remove top bowl from the saucepan and stir in cocoa. Set aside.
Put the eggs into a mixing bowl and beat, add the sugar and whisk thoroughly until very light and frothy and doubled in volume.
Using a metal spoon, carefully fold in the chocolate mixture to the egg mixture. Transfer to a lined, greased 8x10 pan and spread evenly.
Bake for about 25-30 minutes until the top of the brownie is just firm to the touch but the center is still slightly soft.
#2 Making Classic Brownies from Brownies by Linda Collister
This was a basic regular brownie recipe. The only thing I did was substitute the All-Purpose wheat flour for GF All-Purpose Flour. I blogged about my trial with this flour recipe here. These were good, sweeter then the others I think because of having a little bit more sugar than the other recipes. They did seem to go stale a little faster, I don't know if that was the flour or what. Either way they were really good and turned out great! These were my kids favorite and a definite close 2nd.
3 1/2 oz. good bittersweet chocolate
9 T butter. softened
1 1/2 cups sugar
1 tsp vanilla
2/3 cup flour
2 T unsweetened cocoa powder
1 3/4 oz. good bittersweet chocolate, roughly chopped or chocolate chips
Directions: Preheat oven to 350. Melt chocolate in a double boiler, gently, stirring frequently. Remove bowl from pan and leave to cool until needed.
Put the butter in a mixer and beat until soft and creamy. Add the sugar and vanilla and beat until light and fluffy. Gradually beat in eggs one at a time, then beat in chocolate.
Sift flour and cocoa onto the mixture and stir in. When thoroughly combined, stir in remaining chocolate. Transfer to a lined, greased 8x10 pan. Bake for 25-30 minutes.
#1 Ghirardelli Gluten Free Brownies from Dying for Chocolate
This is the recipe that I had tried before and blogged about a couple weeks ago here. This was far and away the #1 winner of all the brownies from all types of taste testers, including me! It just has the best balance of sweetness and brownie texture. It is a fairly basic recipe. It uses 2 parts almond flour to 1 part brown rice flour. I am not even ashamed to tell you that this afternoon I ate the remaining of these brownies heated with peanut butter and chocolate chips with a big ole' cup of coffee! It made me so full, I didn't even want dinner tonight, but I think it was worth it. So, if you are looking for a great GF brownie recipe that Gluten Free-ers and nots will all like, this is the one for you! So good! And take my advice... heat it up with some peanut butter too!