Whenever I have a freshly baked batch of gluten free brownies, I make sure to set aside an edge for myself. They are my favorite piece of the batch because of the slight crunch and gooey melted chocolatey goodness in the center. I especially love it warmed and served under a heaping scoop of ice cream.
I'm quite sure that while some of you are my fellow gluten free brownie corner-lovers, there are also some that I've lost because you solely prefer the ultra gooey center pieces. That's okay, I've found that you either love the corner piece or hate it. If you hate it, then hand it over friend – I will gladly take it off your hands! ?
I'm really excited about sharing this recipe because I don't have anything like it yet, and it's loaded with my number one favorite ingredient: chocolate. This is not a gluten free brownie recipe though, it's a recipe for gluten free cookies that very closely resemble that beloved chewy brownie corner piece. The batter is thick and dense causing these cookies to bake to perfection. Crispy outside edges, a chewy inside, and a fun crackly top make these cookies irresistible. Plus, I add chopped almonds and cacao nibs to the batter to give them the perfect mix of crunch and chewiness. Remember how I mentioned part of the inspiration for my Coffee Ice Cream was Rocky Road Ice Cream? Yeah, imagine an ice cream sandwich with the two and then you'll understand! The ice cream sandwich recipe is coming next!
Are you craving brownies now? I have a classic cake brownie and a chewy fudgy brownie, take your pick!
Dark Chocolate Cake Brownie on the blog and in Against All Grain
Fudgy Brownies in Meals Made Simple
These are amazing, Danielle!! I haven’t been using eggs, so I wanted to share with you and others what I did. I did everything as you said, but in wanting to make a double-batch, I doubled the almond flour but only used 2.5 C coconut sugar (instead of doubling it to 4, I wasn’t sure how coconut sugar compared to maple sugar in sweetness, so I did it by taste). I used 6 eggs using Egg Replacer (Bob’s Red Mill) and stirred it all up. It makes a pretty dry lumpy dough. I baked them for 11 minutes and they are probably the best cookies I’ve ever made. My teenage sons and my hubby raved about them (and gobbled them up!) I know someone will ask you about making these with egg replacer, so I thought I’d share! Thanks for this recipe!
Terri G Anderson
KMBERGGREN: Did you bake for 11 minutes total or rotate, then another 11 minutes?
What can I use if I don’t have maple sugar
I love the flavor of these but when I made them they were SO sticky and wouldn’t release from the parchment paper. Was I supposed to spray the paper?
Do you have to use a pastry bag? I don’t have one but would love to try these!
Do you have a ziplock bag? Put the dough in that, cut a tiny part of a corner out, and voila! You have a makeshift pastry bag. 😊
I’ve never seen cream of tartar in Spain. Can I just whip the eggs for 15 minutes?
Toni R Page
I see coconut sugar mentioned here. How much is needed to replace the maple sugar. I need to watch my sugar intake. Thanks! Can’t WAIT to try these!
The recipe calls for cocoa powder but you linked cacao powder? Which is correct?
I found them a bit too sweet for my liking. If I cut down the sugar by half a cup should I increase the flour? If so, how much would you suggest
Mine, like another commenter, were super sticky also and stuck to the slipmat. They spread a ton also, I’m guessing maybe I needed to beat the eggs longer. I also used coconut sugar. The flavor was awesome though, and I could see how they would be perfect if they would have been stiffer. I will try again with maple sugar and beating the eggs longer.
These were okay. I subbed and halved the maple sugar for coconut sugar. I felt these weren’t chocolatey enough? Brownies have a specific…richness that this was lacking. Even with the halved sugar, I felt they were just sweet with bit of chocolate. A great base recipe, but I definitely will experiment with it a little more by maybe adding a nut butter and maybe extra cocoa in the future (or just make regular brownies). Nixed out the cocoa nibs and almonds (personal preference), and subbed in some Enjoy Life chocolate chips.
After reading so many comments regarding the sweetness I decided to cut back on the sugar. I used only one cup of maple sugar. Increased the almond flour to 1 1/4 cups and increased the cocoa powder to 4 Tablespoons. Everything else remained the same. They were delicious!
I have made this recipe many times. About four times a week. 😆 We love it. For the sweetness, we added 1/4 tsp of espresso powder to the dry and 1/2 tsp of vanilla to the wet. As for the stickiness, I figured out by accident (my kids grab different sheet pans) that the ones with the little bumps didn’t stick. I don’t know why since the cookies are on parchment, but it made a difference.
To help with the sweetness, I added 1/4 tsp of espresso powder to the dry ingredients. I also added 1/2 tsp of vanilla to the eggs while they were beating. This helped bring out more of the chocolate flavor while cutting the sweetness.
As for the stickiness. The best answer, but not a perfect one, was to remove the cookies from the oven and slide the cookies while on the parchment paper onto a cooling rack. Let them cool completely on the rack. Once cool, place cookies on the parchment paper on the kitchen counter. With a thin metal spatula, remove the cookies from the parchment paper. I cleaned off the spatula with a butter knife as I went.
I hope this helos.
Thanks for the tip, Stefanie!