We’re trying new heart-healthy recipes and will share the results with you. All recipes are from Club Red, UVA’s heart health club for women.
I have strict requirements for brownies. They need to be:
- Dense and moist
- Rich and chocolaty
- Easy to make. Bonus points if I don’t have to do a lot of dishes afterward.
This recipe easily satisfied the third requirement, as it only took me 10 minutes to mix up the ingredients in one large bowl. I just used a spoon, not the suggested hand blender, to mix.
But I was skeptical when I saw the recipe didn’t use familiar ingredients like oil as well as flour, left out to make the brownies edible for people with gluten restrictions. I don’t have a medical reason to avoid gluten, and I don’t usually eat gluten-free.
I was even more skeptical when I saw, “The batter rises substantially during baking.” They didn’t sound likely to produce the texture I needed to satisfy my brownie craving.
The batter does rise considerably; the brownies tend to fall a bit when they’re cooling. But this meant they did keep the dense, chewy texture I desired. They were moist and had the same texture and appearance as any other brownies. They weren’t quite as chocolaty as I’m used to, but every time I thought maybe they needed more chocolate, I bit into a mostly-melted chocolate chip.
I shared these with several people, one of whom has celiac disease. She loved the brownies; another friend ate about five in one sitting.
I’m not sure I’ll make these again unless I need a gluten-free option. They’re more expensive than traditional brownie recipes (the almond butter will set you back at least $7). If you can eat gluten, these aren’t much healthier than traditional brownies; they might have more protein per serving, but they also have more calories. But the taste and texture are almost indistinguishable, and they were a hit amongst my friends. This is worth adding to your gluten-free recipe library.
Stars: 4 out of 5