Thanks to my new Blendtec Blender which I reviewed a few weeks ago I have now have an easy peasy gluten-free brownie recipe. I had no problems switching out the wheat flour in the recipe for almond flour. My only caveat is this recipe cannot be doubled; it’s too thick for the blender motor to handle.
I made a batch of blender brownies for a Valentine’s Day dessert. The ramekins in the Pyrex pan need just a little more time to bake than the ramekin I put in the oven by itself. I’m topping these with homemade whipped cream – Yum!
Gluten Free Blender Brownies
Adapted from the Blendtec Fresh Blends Cookbook
1/2 cup melted butter
1/4 cup melted coconut oil
2/3 cup semi-sweet chocolate chips, gluten free (Costco brand)
3 large eggs
1/2 cup cocoa powder
1 cup organic sugar
1/2 cup coconut sugar
1 tsp vanilla extract
7/8 cup almond flour
Put butter, coconut oil, and chocolate chips in blender jar. Put on the lid. Select Batter on a Blendtec Blender or puree for about 25 seconds in another blender.
Add in the eggs, cocoa powder, organic sugar, coconut sugar and vanilla to the batter, put on the lid, and pulse about 3 to 5 times. Scrap down a few times with a spatula to ensure thorough blending.
Add in the almond flour, put on the lid, and pulse a few more times. Scrape down the sides with a spatula and pulse one final time.
Pour the batter into a greased 9 x 9 pan or 7 to 8 ramekins. Bake the pan for 30 minutes until done at 350 degrees. Bake the individual ramekins for 30 to 35 minutes until done at 350 degrees.
Don’t double this batter in the jar since it’s fairly thick in consistency.
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