Thursday, July 13, 2017

"Cake" and Ice Cream Treat - gluten free!

There is nothing earth shattering about this recipe.  People have been putting ice cream on cake for decades - maybe even centuries!  Why not?!?  And substituting a brownie for cake is not a new idea either.  But.....you knew there was a "but" coming....... making a gluten free chewy brownie that is the most delicious thing ever on its own, and THEN topping it with homemade ice cream is indeed a wonderful .

These brownies are so good - even if you are not gluten free, you will love them.  They have NO flour in them at all, and no refined sugar.  So how could they be good?  Well I don't know, but they are!  My neighbors are my taste testers and they said these are the best brownies they have EVER had.  Seriously - the BEST EVER!!!!  I was so delighted.

So they are delicious AND good for you - a real success in my book!  These turned out a bit thin because they needed to bake in an 8x8" pan and all I had was a 9" square - but even that did not diminish the flavor - they are just a little on the skinny side!

After I passed out samples, I packaged the rest and put them in the fridge - and quite honestly forgot about them.  I know - it's hard to imagine but I did....that is until tonight.  I decided to send dessert to one of my neighbors, so I put one of the brownies in a glass custard cup, topped it with a scoop of homemade vanilla ice cream, and drizzled slightly warmed Trader Joe's caramel sauce over the top. It looked beautiful and it was enjoyed with rave reviews.




DOUBLE CHOCOLATE CHEWY BROWNIES
adapted from Easy Flourless Muffins, Bars & Cookies

6 T. coconut oil
1 c. semi sweet chocolate chips and dark chocolate chips (I used about 50/50 of each)
2 large eggs
2/3 c. coconut sugar (133 g)
2 tsp. vanilla extract
1/4 c. unsweetened cacao powder (you can use cocoa powder (20 g)
3 T. arrowroot powder (21 g)
1/4 t. salt

Preheat the oven to 350 and line an  8 x 8" square pan* with foil with two sheets of foil (one on top of the other forming a +) so the brownies can easily be removed when done.  Grease the foil with coconut oil or cooking spray (I like the coconut oil cooking spray!)

Place the coconut oil and chocolate into a small saucepan and heat over low heat until they wre melted.  Stir continuously so the chocolate doesn't burn.  When melted, remove from the heat. to cool slightly.

Beat together the eggs, coconut sugar and vanilla for about 2 minutes or until the mixture becomes smooth and pale.  Add the melted chocolate mixture and mix until well combined.  Reduce the speed to low and add the cacao powder, arrowroot powder and salt, mixing until well combined and scraping down the sides as needed.  The batter will be thick and smooth.

Pour the batter into the prepared pan, spreading it evenly with a greased spatula.  Bake for 25-30 minutes, until the center is set. Remove from the oven and let the brownies cool in the pan for about 15 minutes, then move to a wire rack to cool completely..  Store the brownies in an airtight container at room temperature for up to 5 days, or freeze for longer.

And remember, you can get creative with these brownies and add your favorite ice cream on top to make them a special occasion.  And let's face it - every day is worth celebrating, right?!!?

*I didn't have the correct size pan at the time, so used a 9 x 9" pan following all of the directions. The brownies came out delicious, they were just really thin.  Next time I will be prepared! :)









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I am a mother to three and Grammy to two beautiful granddaughters and one very handsome little grandson.  Was born and raised in southern California and am happy to call it home.  I fill my days with volunteer work, paper crafting, needlework of all kinds and cooking and baking.   I am blessed with wonderful family and friends who fill my heart on a daily basis.