Valentina Kenney & Cooking On The Weekends Gluten Free Chocolate Brownies22
Piggies! It is DAY 7 of Gluten Free Baking With KitchenAid and we continue to celebrate Easter and our fabulous KitchenAid Stand Mixer Giveaway with these delicious gluten free chocolate brownies from my ADORABLE friend, Valentina Kenney, from Cooking On The Weekends. Yes! I HAD to feature one of her recipes on a Saturday, so I was truly "cooking on the weekends" with her! I don't know about you, but when I think about cooking on the weekends, my mind always heads to baking sweet treats with my mother. So, I thought it was only fitting that I feature one of the recipes that Valentina lovingly created for her son, who has celiac disease. If you love sweet, decadent, chocolate treats that make no apologies for their indulgence, you are going to LOVE these gluten free chocolate brownies. They are SUPERB!
I would expect nothing less from this passionate woman who throws herself whole-heartedly into all of her great loves: photography, painting, antiques, gardening; and, of course, cooking with love for her beautful family. Just reading through her blog, the love she has for her family just shines thorugh and makes me want to know her even more. I wish I could convey in words how special this lady is. She just has a natural warmness, a glow....and a gentle ease that always makes me feel welcome and at peace. I utterly adore her!
I first met Valentina at Tech Munch LA 2011 where I didn't know anybody and I was feeling rather intimidated. Valentina welcomed me with open arms; and whenever I think about that day, all I remember is meeting her! Since then, we have bumped into each other at various events, alwasy promising to get together and "cook on the weekends" together! We haven't managed to co-ordinate our schedules yet. But, I still look forward to the day when I can grease one of her well-worn pans and sit in her beloved kitchen with a cup of tea watching her in her element. Cooking is almost like meditation for her. Amidst all of the wonderful chaos of life with her three boys, her kitchen remains her sanctuary!
So, through these delectable gluten free chocolate brownies, we might just get a tiny taste of some of the magic that comes out of Valentina's kitchen. I modified her original recipe to make it dairy free, and used Earth Balance and dark vegan chocolate. But you could always use butter and regular chocolate. These brownies were moist and very chocolatety! Juuuust how I like them! The coconut flour is fabulous in this recipe because it blends SO with chocolate! As Valentina says in her original blog post, "Coconut flour is also high in fiber and has a nice amount of protein. It is a very absorbent flour, so I use quite a bit less than I would all-purpose flour. And it does a great job thickening the batter without drying out the final product."
Do yourself a favour and check out Cooking On The Weekends. It is just full of warmth, generosity, love, great recipes......and...well....pure glorious Valentina. Check out her Friday Flowers and you'll see what I mean.
Thankyou for so generously being a part of this event Valentina. I love you xx
Valentina Kenney & Cooking On The Weekends Gluten Free Chocolate Brownies
- 8 ounces unsweetened chocolate, roughly chopped (I used vegan dark chocolate)
- 8 ounces (2 sticks) vegan buttery spread plus 1 Tbsp for the pan (I used Earth Balance)
- 5 large eggs
- 3-3/4 cups sugar
- 2 cups semi-sweet chocolate chips or chunks (I used vegan dark chocolate)
- 1 cup sifted coconut flour
- 3 Tbsp instant espresso powder (Medaglia D’Oro is great.)
- 1 Tbsp vanilla extract
- 1/4 tsp Celtic sea salt
- Adjust a rack one-third up from the bottom of the oven and preheat the oven to 375 degrees F.
- Line a 9 x 13 x 2-inch pan with foil. Grease the foil with soft or melted vegan buttery spread. The easiest way to do this is to add the spread to the foil-lined pan and place it in the hot oven for a minute or so. Then, use a pastry brush or the butter wrapper to make sure it evenly coats the bottom and sides of the pan.
- Melt the chocolate and buttery spread together in the top of a large double boiler over hot water on moderate heat, or in a heavy saucepan over very low heat. Stir occasionally until the chocolate and buttery spread are melted. Stir to mix, remove from the heat and set aside to cool to room temperature.
- In the bowl of your stand mixer, beat the eggs with the vanilla, salt, espresso, and sugar at high speed for about 10 minutes.
- Switch the mixer to a low low speed, and add the cooled chocolate mixture and beat only until mixed.
- Then add the coconut flour and again beat only until mixed.
- Remove from the mixer and fold in the chocolate chips or chunks.
- Scrape the batter into the prepared pan. Use a small flat-bottomed spatula to smooth the top.
- Bake for about 30 minutes, reversing the pan front to back as necessary during the baking to insure it bakes evenly.
- Cover loosely with foil for about the last half of the baking time to prevent over-browning.
- At the end of 35 minutes the brownies will have a thin, crisp crust on top, but if you insert a toothpick into the middle, it should come out a bit wet. Perfect!
- Remove the brownies from the oven and let them cool for at least a few hours, and if you can, refrigerate the them overnight before cutting.
- A serrated bread knife will cut them easily. YUMMO!
Makes 2 dozen large brownies
Prep Time: 35 minutes
Baking Time: 30 to 40 minutes
Piggy Cooking Tips
Neatly cutting brownies and slices
Cutting the perfect square pieces of brownies and slices and getting them to look perfect without breaks and crumbs can be challenging. A quick easy way to “slice slices” is to use a plastic knife that glides through and doesn’t collect the crumbs.