Yesterday was one of those days. You now the kind of day where you’d wished you had just stayed in bed. It started with some unsettling personal news and then everywhere I turned, social media kept sharing images and articles of starvation, suicides, violations of women, radiation sickness, and the impending doom of humanity. One might think the almost-not-quite-maybe-next-time Rapture did happen and this is the aftermath. Perhaps it did and there were so few “true” believers no one noticed who was beamed up. Here nor there, it was a crummy day.
Come 7 pm, I realized I still had not eaten. How did that happen? “Two liters of water and a cup of herbal tea, well no wonder you’re cranky!” With that I decided to add insult to injury and make myself a pan of “Bad Day” – or as I sometimes call them- “Fuck All” Brownies.
A brownie isn’t righteous unless it’s dense with chocolate, moist, and slightly fudge-like in the center. Too much flour makes it cake, too much sugar makes it fudge. The perfect balance is the perfect brownie. As I steer clear of dairy and gluten as much as possible, my recipe is free from both. I guarantee this is just as good in texture and taste as one that uses butter and wheat flour. The only difference is that you will need to bake for an additional 10-15 minutes.
Prep time: 15 min
Make time: 30-40 min
Equipment: Saucepan, scale, measuring cup/spoon, spatula, skillet or 9”x9” baking dish
Yield: 9 brownies
4 oz of unsweetened chocolate
75 g coconut butter
1-3/4 c sugar
50 grams Almond flour
60 g Brown rice flour
¼ t xanthum gum
1 t vanilla
Preheat oven to 350°F. Measure and mix flours and xanthum gum and set aside. In a sauce pan or double boiler melt chocolate and coconut butter. Remove from heat and allow to cool. Add vanilla and whisk in eggs one at a time. Stir in sugar until creamy. Gently fold in flour mixture. Pour into baking dish and bake until the center is firm and just a bit of brownie comes off on the tester in crumbs. Cut and serve the brownies once they have cooled.