Brownies are one of my all-time favorite desserts. They are delicious, super-easy to make, almost impossible to screw and their taste gets even better when refrigerated for a day or two, so you can make large enough batch to last the rest of the week and not worry about having to eat it all the same night. You could but you don't have to :) Brownies are also a good dessert option if you have guests coming over as you can prepare them day or two beforehand. I have never met a person who wouldn't enjoy them, and this is an especially good recipe because I have reduced the amount of sugar compared to many other I've tried. S they are very chocolate-y without being overly sugary.
I don’t know why I haven’t tried making brownies once after quitting wheat as I thought before starting that substituting the wheat flour would not really affect their consistency as much as some other baked goods.
These brownies worked out amazingly. You wouldn’t even know they are wheat-less if you didn’t know. That’s something I look for: I think the food I eat should be good and not “these-are-ok-but-you-can-notice-they-are-not-the-real-thing”-good. If the recipe doesn’t work, then I try something else the next time. But these were perfect.
I must be honest and say that this is not my favorite brownie recipe though: I like mine with bigger chucks of chocolate and nuts and they should be chewy. This recipe provides brownies that are more fudgy, sticky and moist, and best served with vanilla ice-cream. I still wanted to share this recipe with you as they are GOOD! And I will definitely make them again. I love the combination of the two different layers of this recipe, and I wanted the dark layers to be more bitter than sweet, as the white chocolate cream cheese layer balances and smoothes the taste perfectly.
So here we go, let me present you:
Triple Layer Chocolate Brownies
200 g (14 tablespoons) butter (room temperature)
2.5 dl (1 cup) sugar
2 dl (0.8 cup) corn meal
2 dl (0.8 cup) almond flour
1 dl (0.4 cup) almonds (crushed)
1 tsp baking powder
1 tsp salt
300 g (10 oz) dark chocolate
2 Tbsp. milk
200 g (7 oz) white chocolate
2 Tbsp. milk
100 g (7 tablespoons) butter (room temperature)
200 g (7 oz) Philadelphia cream cheese
2 Tbsp. corn meal
Preheat oven to 175 degrees Celcius (350 F). Line a square cake pan with parchment paper. Mine was 35cm x 20 cm (14 inch x 8 inch).
Put the chocolate and milk in a glass bowl, and melt them in microwave oven. It is really easy to over-heat the chocolate so it turns grainy and tastes burned, so give the mixture short pulses in the microwave oven and mix well in between. The chocolate doesn’t have to melt completely, as it continues to melt if you whisk it together with the hot milk.
Beat together the butter and sugar. Add the eggs one at a time and beat until well combined. In a separate bowl mix together all the dry ingredients and gradually beat them into the batter. Add the melted chocolate and stir it well.
Pour half of the batter into the cake pan and spread evenly.
Melt the white chocolate with the milk similarly to the dark chocolate. Give it a good whisk to make sure it is smooth, then add the rest of the ingredients and mix until well combined.
Pour the white batter into the cake pan over the dark layer. Smooth it out so it spreads from edge to edge. Finish of by adding the top layer by pouring the rest of the darker batter over the rest. You can either smooth it out or to marble the brownies, pull a skewer through the batter several times to make feathery swirls.
Bake the brownie for 30-40 minutes or until done. Let it cool completely before cutting into pieces. These actually taste better if done a day before serving.