I first made these over the summer when restrictions had started easing up. We visited a close friend who we hadn’t since BC (Before Covid). Our daughters were born weeks apart and have grown up together. Over the years we’ve travelled with our two families, taken the kids to see musicals, had dinners that lingered, and met up over take out – no formalities. Since she loves chocolate, I wanted to make something that I knew she’d like and the kids would enjoy too.
These brownies are a mash up and play on two recipes: David Lebovitz’s Gluten-Free Brownies and Chris Morocco’s Gluten-free Chocolate Tahini Brownies (which he adapted from David’s recipe). The foundation of my version is based on David’s, with his use of cocoa and cornstarch as the substitution for flour. I actually use arrowroot powder instead of the cornstarch, but if you don’t have that on hand, the recipe is written with both options. For the fat, I substituted coconut oil for butter and incorporated a blend of sugars as per the BA recipe. I also used semi-sweet instead of bittersweet chocolate and chose walnuts as the foil to the sweetness.
My kids who are very *on* to gluten-free baking exclaimed, “These are so good Mama! You can’t tell they’re gloooten-free.” And my friend asked for the recipe. Wins all around. Here is the adapted recipe. Give it try. They’re fudgy and decadent, but not overwhelming. I think you’ll be making them again and again, perhaps with your own little tweaks.
