Mom’s Chocolate & Almond Butter Brownies, Gluten Free

valentine gluten free chocolate and almond butter brownies

I had this fabulous idea that Mom’s Brownies and a riff featuring Almond Butter Brownies could go on a gluten-free date and turn out looking all adorable for Valentine’s Day.

I was inspired by this post last year from Deb at Smitten Kitchen here.

I actually imagined that all you had to do was bake and chill the brownies, cut out some shapes and play like a preschool kid by placing the opposite colors batches in each cutout. The baking and chilling part – easy. Probably if I’d paid more attention in preschool the cut and paste task might not have been so difficult. I must have missed the class on round peg- square-hole thing.

If the brownies were more cake-like than fudge-like it might have worked out a little easier. But eventually I did get a some decent looking brownies out of it all. Yet all those leftovers: the extra pieces, the wrecks, the no-good-cracked-shapes and the corners – what to do with all that?

Ah, the suspense. And like any good Telenovela, stay tuned. As the Brownie Turns: the 2nd time’s the charm edition. Tomorrow. Here.

 

valentine chocolate and almond butter brownie gluten free

Mom's Chocolate & Almond Butter Brownies on a Gluten Free Date
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Ingredients
Chocolate Brownies
  • 3 oz. unsalted butter
  • 3 oz. unsweetened chocolate
  • 180 grams sugar (about ¾ cup)
  • 2 large eggs
  • 70 grams GF flour (40 g superfine brown rice flour, 20 g superfine white rice flour, 10 g tapioca flour/starch) (about ½ cup)
  • ¼ teaspoon kosher salt
  • ½ teaspoon vanilla
  • ½ teaspoon Godiva Liquor
  • 1 teaspoon brewed coffee
Almond Butter Brownies
  • 2.5 oz. unsalted butter
  • 3 oz. Almond Butter
  • 180 grams sugar (about ¾ cup)
  • 2 large eggs
  • 70 grams GF flour (40 g superfine brown rice flour, 20 g superfine white rice flour, 10 g tapioca flour/starch) (about ½ cup)
  • ¼ teaspoon kosher salt
  • ½ teaspoon vanilla
  • ½ teaspoon almond flavoring
Instructions
  1. Preheat oven to 350. Line two 8x8 baking pans with foil. Set aside.
For Chocolate Brownies
  1. In a medium bowl over a pan of simmering water (think double boiler), melt the butter and chocolate. Stir until melted. Remove from heat and cool slightly. Add sugar to the melted butter chocolate mixture and stir. Add eggs and stir. Add flour and flavorings and stir thoroughly. Using a silicone spatula, scrape batter into prepared pan. Bake at 350 for ten minutes. Turn oven to 300 and bake 15 minutes more. Rotate and bake about 8-12 minutes more or just until a toothpick comes out with a few crumbs but the batter no longer looks wet. Cool in pan thoroughly.
Almond Butter Brownie
  1. In a medium bowl over a pan of simmering water (again, double boiler), melt the butter and almond butter. Stir until melted. Remove from heat and cool slightly. Add sugar to the melted almond butter mixture and stir. Add eggs and stir. Add flour and flavorings and stir thoroughly. Using a silicone spatula, scrape batter into prepared pan. Bake at 350 for ten minutes. Turn oven to 300 and bake 15 minutes more. Rotate and bake about 8-12 minutes more or just until a toothpick comes out with a few crumbs but the batter no longer looks wet. Cool in pan thoroughly.
Cutouts
  1. Cover cooled brownies and refrigerate overnight in pans without cutting. Remove from pans onto separate cutting boards. Use large and small cookie cutters. Make large cutouts. Make smaller cutouts from the center of the large cutouts. Make matching cutouts from the other brownie and insert each smaller piece into the opposite brownie so the other color is in the center of the other brownie. See the photos for what it should look like. It gets messy and a little crazy - so only do this if you really want to - otherwise just eat the brownies and be happy.

valentine chocolate and almond butter brownies gluten free

Comments

  1. I’m impressed! I don’t think mine would have turned out nearly as well :-) But I’m going to try because they look, and sound really yummy!

  2. Can’t wait to try these! I haven’t used almond butter that much before, so this looks like a great (and delicious) one to try it out with.

  3. These looks so precious! I’m going to have to make some this weekend :)

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