Gluten Free Java Brownies
Gluten Free Brownies with Cardamom, Pistachio and Coffee
These aromatic gluten free brownies will awaken your senses with notes of deep java, smokey cardamon and bright pistachios. Cardamon is often used in savory dishes but if you haven’t experimented with it in a dessert, surely this is the best recipe to try. The chewy base and the crunch of the pistachios takes your palette on a journey to lands far away.
Cooking Time: 28 mins
Cooking Temp: 350 degrees
Ingredients:
5 T softened unsalted butter
¾ C granulated sugar
1 t vanilla
2 eggs
2 T instant coffee mixed with 4 oz water, allow to cool* depending on the flour you use, you may need additional water to slacken the bater ( frosting consistency)
1 c cocoa powder
1/3 c gluten free flour + 1 Tablespoon ( I highly recommend King Arthur Gluten Free Flour)
⅛ t xanthum gum
1 t baking powder
½ salt
½ t cardamom
(toss the chocolate chips and pistachios in 1 T flour before adding to the bater, this will ensure that they don’t sink to the bottom of your bake)
¼ c chocolate chips
¼ c chopped pistachios
Steps:
- Begin by preheating the oven and preparing an 8×8 square cooking dish with non-stick spray.
- Cream together the butter, sugar, eggs and vanilla, until pale yellow, then add the vanilla and mix
- Stir in the coffee, incorporate all of the dry ingredients: gluten free flour, cocoa powder, xanthum gum and baking powder, salt and cardamom. You are trying to achieve a bater similar to thick frosting. * Mix in more water to slacken the bater if needed.
- Lastly, fold in the pistachios and chocolate chips, then pour into the prepared dish. Top with additional chocolate chips and pistachios and bake.
5. Enjoy
-Patience
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