As a present to C- and B-, the kids of the other family, I decided to make them a jar of brownie mix so
they could make brownies for me we could make brownies together while
we were staying at the house our families rented in Quebec. Of course, it turned out that
we had forgotten to buy butter at the super market, so making brownies was out
of the question.
But I was inspired by the cute presentation of the brownie mix and I realized that we could potentially sell brownie mix at school to fundraise for the baking/cooking club. Since the school board passed the new policy stating that only “healthy” baked goods could be sold at bakesales, our club had had to revert to baking brownies made with black soy beans and cinnamon streusel coffeecake made with applesauce.
But, technically, because brownie mix in a jar isn’t a baked good (yet, anyways), it would not have to comply with the sugar-cannot-be-the-first-ingredient and must-have-less-than-five-grams-of-fat-and-more-than-two-grams-of-fibre rules. The more I thought about it, the more appealing the idea of brownie mix became.
A couple days after we began our fundraising endeavour, I talked to the staff advisor of Food For Life, another club which holds bakesales to fundraise money for charities. She’s an avid baker and suggested that I check out the recipe for guilt-free brownies in the February issue of Chatelaine recipe.
As luck would have it, Chatelaine is one of the two magazines that my family actually subscribes to. I found the recipe and baked the brownies. Instead of using ground almonds (as I am mildly allergic), I used whole roasted cashews which I grounded myself. I also reduced the sugar by half a cup and added a teaspoon of instant coffee powder, which I add to all chocolate desserts, to amp up the chocolate flavour.
Guilt-free brownies? Yes, please.
Click below for the recipe.
Gluten-Free, Guilt-Free Brownies
Adapted from: Chatelaine Magazine, February 2012
Yield: 16 brownies
- 2 cups icing sugar
- 2 cups ground almonds
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon instant coffee powder
- ¼ teaspoon salt
- 4 egg whites
- 2 teaspoons vanilla
Preheat oven to 350F. Line the bottom and sides of an 8-inch square pan with parchment paper, letting it hand over the sides of the pan.
In a large bowl, whisk sugar, almonds, cocoa powder, instant coffee powder, and salt. Stir in egg whites and vanilla. The batter will be really, really thick. Scrape into prepared pan and smooth top.
Bake in center of oven until top of brownie is shiny and crispy and a cake tester inserted in the center comes out almost clean, 30 to 40 minutes. Run a knife around the sides of the pan. Use parchment to list brownie out and let cool completely on a rack.