Chocolate Marzipanny Brownies, Gluten Free

Chocolate Marzipanny Brownies, Gluten Free

 

These brownies might be even better than my mother’s famous Mom’s Brownies. But don’t tell anyone I said that.

Sometimes while testing recipes, some crazy notion hits me over the head. Usually those turn out to migraines, but not this time. The almond paste was pretty much begging for a chance to meet up with something chocolate. I knew that because the can kept falling out of the cupboard every time I opened it looking for chocolate. Inspiration by falling can.

It was a fortunate pairing.  To make the mixture lump-free, all you have to do is whiz up the almond paste with the sugar in the food processor so everything is smooth. The rest is pretty much a one-bowl-one-wooden-spoon affair and easy to assemble in no time at all.

The hardest part is wrapping it all up once it is baked and cooled without sneaking a taste until the next day. You will want to eat them right away, but don’t do it. It takes time for the flavors to mingle together and settle into an unbelievably chocolate fudgy marzipanny brownie.  Overnight in the big chill – that’s all it takes. These can be served cold or slightly chilled. Other people who are not me like them at room temperature.

Once you are ready to slice them up you have a big decision to make. It’s all about the edges. If you’re a big fan of chewy, gooey then make sure to slice off the edges and hide them. Those are the best part. Then slice the remaining square into 16 pieces sans edges. Or if you want to share, leave those edges on and cut 16 slightly larger squares. They keep covered up tightly for a very long time in the refrigerator – like there will be leftovers (not).

Be sure to get almond paste that is GF.  Not all brands are. I use this stuff
and it tastes great and lasts almost forever. Use the best unsweetened chocolate you can buy – it makes all the difference. I use ScharffenBerger . But any good quality chocolate will work just fine.

Apparently when inspiration falls out of the cupboard it might turn into something tasty. Like chocolate marzipanny brownies.

(Our new cookbook, Gluten Free Canteen’s Book of Nosh is on sale now – many thanks for supporting us!)

Chocolate Marzipanny Brownies, Gluten Free
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Plan ahead at least one day. These have to be refrigerated overnight and then they are all yours. The whole thing goes together rather quickly. But give them time to cool completely before wrapping them up for an overnight in the big chill. They are worth the wait. Dense, chewy, gooey chocolate marzipanny brownies will make you very happy.
Ingredients
  • 115 grams unsalted butter (1 stick)
  • 130 grams unsweetened chocolate, chopped (4.5 oz)
  • 200 grams GF almond paste, cut into pieces (about ¾ cup)
  • 200 grams granulated sugar (1 cup)
  • ½ teaspoon kosher salt
  • 2 extra-large eggs
  • 1 teaspoon vanilla
  • 1 tablespoon Frangelico
  • 1 teaspoon brewed coffee
  • 70 grams AP GF flour (36 grams superfine brown rice flour, 17 grams each superfine white rice flour and tapioca flour/starch) (1/2 cup)
  • 172 grams mini chocolate chips (1 cup)
Instructions
  1. Preheat oven to 350. Line a 9×9 inch square baking pan with foil. Turn pan upside down. Place foil over pan to fit and fold foil like you’re wrapping a gift. Lift foil from pan, flip pan over and press folded foil into pan and smooth. Set aside.
  2. In a microwave safe glass container (I use a large Pyrex measuring cup) place butter and chopped chocolate. Zap at 25 second intervals and stir each time until mixture is thoroughly melted and combined. It should take 2-3 zaps. Don’t overheat. Set aside to cool slightly.
  3. In a small food processor, pulse the sugar with the almond paste and kosher salt until it is quite smooth. Place the mixture in a medium large bowl. Add the eggs and beat with a wooden spoon until thoroughly combined. Add vanilla, Frangelico and coffee. Beat again. Add flour and mix until combined. Add the slightly cooled butter/chocolate mixture and beat until the mixture is shiny and begins to pull away from the edge – about 45 seconds. Stir in mini chocolate chips.
  4. Scrape into the prepared baking pan with a silicone spatula and smooth the top. Rap the pan on the counter to remove any air bubbles. Bake about 25-35 minutes or just until a toothpick comes out with a few gooey crumbs. The top should look a bit crackly and dry – which is perfect. Remove from the oven and let it cool on a rack completely. Wrap the pan thoroughly with foil once cool and refrigerate overnight for best flavor. Remove from refrigerator. Remove foil cover. Then remove insert from pan by grabbing foil and peel it away from the cold brownies. Slice while cold. Store covered tightly in refrigerator for best flavor.

Comments

  1. In my excitement to use the almond paste that have been hiding in the cupboard, i must have missed what happens to the chocolate chips. where do they go ?

  2. Oh my, I cannot believe I haven’t seen this combo before – it’s so logically wonderful! Marzipan and fudgy brownies. YUM, can’t wait to try.

  3. LOOK AMAZING!!

  4. Luv fudgie brownies and these look fudgie. I usually take the super simple route and use a gluten free baking mix (my fav brand is Sugar & Spice Market) because I always seem to mess up the dry measurements. However, ur brownies look so good, I will have to give it a try. I’ve never used almond paste before.

  5. I made these (with traditional flour) and they were fantastic! Thanks so much.

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