I'm a rabid brownie-lover. In fact, between brownies and homemade cookies, I'd be hard pressed to tell you my favorite.
Oh. My. Goodness.
These brownies are good. Really, really good. They are cake-like but dense, with a strong chocolate flavor. Best of all they're sweetened with only maple syrup and molasses (my substitution as I had no brown rice syrup on hand) and include some healthy nut meal. You absolutely can't tell that they're gluten-free--they have none of that strange crumbliness that a lot of GF baked goods have.
Melissa also includes a variation: peanut butter swirl brownies. Psyched to try that next time . . . and there will be a next time. The Peapod concurs, these brownies really are close to the perfect food. You can find out more about Melissa by visiting this link to her website, or check her out on Facebook. She offers nutritional consulting, too (wouldn't that make a great Christmas gift--perfect way to start the New Year!), classes and more.
Here's the reprinted recipe, permission given by author:
Completely Delicious Cocoa Brownies
2 Tbl. ghee, melted (I substituted vegan margarine)
2 Tbl. canola oil
1/2 cup gluten-free brown rice syrup (I used 1/4 cup of molasses)
1/2 cup pure maple syrup
1/2 cup cocoa powder
3/4 cup almond meal
3/4 cup gluten-free flour mix
2 tsp. vanilla
1/4 tsp. almond extract (optional)
1/4 chopped nuts (optional)
In a medium sized bowl, stir together melted ghee, oil, rice syrup and maple syrup.
Add eggs, cocoa powder, almond flour, flour mix, and vanilla. Stir until fully combined.
Stir in nuts.
Pour into an 8x8 inch baking pan that's been sprayed with cooking spray or lightly oiled.
Bake 350 degrees for 25-30 minutes, until a toothpick inserted into the center comes out clean.
Cool before cutting.