I love Brownies!
Especially, Fudge Brownies with Almonds… They are good for serving at a party, packing in a lunchbox or eating for a gluten-free after-school snack…or just any time a rich chocolate treat is in order. They are dense and moist with chunks of almonds that add just the right amount of crunch.
Late in the afternoon that’s just the sort of chocolate combination that appeals to me… The chocolate… The vanilla… The nuts… Yum! And, I’m sure that I’m not the only one who feels that way.
There are some people, though, like my husband Al, who don’t want brownies to be crunchy, so I make his without the nuts. I can’t figure out why he doesn’t like them crunchy, but he doesn’t, so now and then I will make him some nut-free brownies.
For those who want to avoid dairy products, these brownies also taste really good to me when they are made with dairy-free margarine or butter-flavored shortening. In fact, I think it’s a toss-up which brownies have the better texture and flavor – the brownies made with butter or the brownies made with butter-flavored shortening.
I personally don’t have to avoid dairy, but I do like to be aware of some different options when I’m cooking.
So, I try other things now and then.
And, I like to know other things that will work if, for instance, I’ve just discovered there is no butter or margarine in my refrigerator.
When that happens, I know that I can use the butter-flavored shortening from my pantry to make my next pan of “must have NOW” brownies.
So, without any more rambling, let’s get right to the recipe. No matter how you like your brownies, I hope you’ll enjoy making a pan of mine.
Fudge Brownies with Almonds for an After School Treat
- ½ Cup Butter or Margarine (or Butter-Flavored Shortening), at room temperature
- 1 Cup Sugar
- 1 Teaspoon Gluten Free Vanilla
- 2 Large Eggs
- 6 Tablespoons (30g.) Gluten Free Cocoa Powder (like Hershey’s)
- ½ Cup Gluten Free Baking Mix or Flour (like King Arthur Flour’s GF All Purpose Baking Mix (60g.) or like GF Brown Rice Flour (80g.))
- ½ Teaspoon Xanthan Gum (optional – don’t add at all if using a baking mix with gum in it)
- ½ Cup Gluten Free Chopped Almonds, not chopped too fine but not as big as slivered almonds (optional)
Preheat oven to 325°F for a glass or ceramic pan or to 350°F for a metal pan.
Lightly oil an 8×8-inch pan. Line with parchment if you want to remove the brownies more easily.
Soften the butter ONLY enough to cream it (room temperature) – don’t melt it. If using shortening, that does not need softening at all. The soft solid state provides structure for creaming which gives a better brownie texture.
In a medium mixing bowl, cream the butter, sugar and vanilla with a wire whisk or mixer.
Beat in the eggs.
Stir in the cocoa, flour or baking mix, optional xanthan gum and nuts.
Bake in a greased 8x8x2″ pan at 325°F for 35 minutes in a glass pan or at 350°F for 30 minutes in a metal pan. A toothpick inserted near the center should come out clean when they are done.
Cool thoroughly in the pan on a rack.
Cut in 12 pieces. These are very soft until completely cooled.
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