Mastered brownies! Finally, an gooey brownie with deep chocolate flavor without butter, soy or wheat. Suck it, chocolate craving! Do you know how hard it is to get proper flavor without dairy? This is a BIG DEAL.
Good thing I made two different batches in my experiment. Both were devoured by the next morning.
Important notes: Originally called for 2 cups of butter. I replaced it by making a mayonnaise-like emulsion with the oil and eggs. Worked like a charm. Might try to decrease the oil by a couple of tablespoons in next batch; think it will work fine.
It helps to remember that butter isn't solid fat, but an emulsion of fat and water.
I had to decrease the flour by half, because my bean flour mix has a lot of fiber and it would have been too dry otherwise.
One batch used a couple of tablespoons of walnut oil, which also was a tasty addition. I might try using brown sugar and see if it's even better, but that would be an impressive trick, since these rock.
Hershey's Brownie Makeover
1/2 c oil like grape seed or rice bran
1 3/4 c sugar (originally called for 2 c, but that was too sweet for me)
2 tsp vanilla
3/4 c cocoa
1/2 c GF bean flour mix
1/2 tsp baking powder
1/4 tsp salt
1 tbsp coffee
1 tbsp caramel coffee syrup, optional
1. Put eggs in blender or food processor. With blender running, add a few drops of oil through the pour spout. Slowly add a very thin stream of oil to form an emulsion.
2. Add sugar, salt, vanilla, coffee.
3. Mix flour, baking powder in a bowl. Scrape blender contents into the bowl and mix. Bake at 350 F for 30 to 35 min. (touch the top of the brownie to test for doneness). A knife stuck into the batch will come out gooey at this point, and the top will barely wobble.
Note: If you add the sugar with the dry ingredients, you will have a chewier, more gooey brownie that tastes sweeter. My tasters preferred the delicate crackle top on the batch where the sugar was added to the blender. It was prettier, too.