Adaptation: Brownie Edition ...
As it happened, last July was also when I finally cut grains out of my diet. And brownies, being made with flour, became a casualty.
I'd been meaning to pick up an alternative flour and try a test batch. And lo, yesterday I was tooling down the baking aisle on my way to the dairy case when my brain stepped up and said, "Look at flours!" I backtracked a few steps and glanced back and forth: almond flour or coconut flour? Coconut flour is more like flour. Almond flour might have better flavor. But almond flour might have too much moisture. But the brownies are super moist anyway.
In the end, it came down to price. I was more inclined to risk $5.49 than $9.89. Coconut flour it was. Into my cart it went. Shopping continued.
Last night, done with work, I ventured into the kitchen to bake. I figured I'd just swap in an equal amount of coconut flour for the usual all-purpose flour. Everything else about the recipe remained the same, ingredients-wise.
The batter was thicker than the original recipe yields.
I smooshed it into the greased pan and figured the heat of the oven would level things out.
Nope. So, lesson learned: next time, smooth the batter.
Given that it was such a stiff batter, I thought the baking time could probably be knocked down a bit. So I stuck the pan in the oven for 20 minutes.
Yup, that was enough.
I frosted them when they were partially cool, as I do with "normal" brownies." I could have frosted them a bit sooner. My frosting didn't end up with its usual sheen.
And while I planned to let them cool fully overnight and then try one this morning, impatience got the better of me and I tried one while the pan was still warm.
Tasty, for sure. But the texture was difficult to gauge.
So I had another one this morning.
There's just a hint of graininess to them but the flavor is practically identical. They're not coconutty, as I thought they might be, as coconut flour really smells like coconut. Go figure.
I'll try a batch with almond flour someday, too. But in the meantime, I'm back in brownie business!
1 stick butter (I use salted)
1 cup sugar
3 tablespoons cocoa
3/4 cup coconut flour
1 teaspoon vanilla
Walnuts (I toast mine first in a 350° oven for 13–15 minutes then let them cool)
Melt the butter, stir in sugar and cocoa. Add coconut flour. Mix. Add eggs and vanilla. Mix. Stir in walnuts. (I dump some into a Ziplock bag and press on them to break them up a bit first.) Spread the mixture into greased 8x8 pan (I spray it with PAM) and level it with the back of a rubber scraper. Unlike a traditional brownie batter, this one won't level itself in the oven.
Bake at 350° until done, about 20 minutes. (Start checking a little before then, as ovens vary. You may need to go a smidgen longer. It all depends.)
Cool on a rack until warm but not hot (10 minutes, maybe), then frost with:
Equal parts of butter and cocoa (For an 8x8 pan, you might use 3 tablespoons of each, maybe 4 tablespoons; depends on how much frosting you like)
It's hard to give people the recipe for the frosting, as it's just a taste thing. Melt the butter and stir in the cocoa until the mixture's smooth. Dump in some powdered sugar and a little milk and stir. Keep tweaking until you get desired sweetness and spreadability. Add the milk in smaller increments than seems reasonable. You can always add more. If you add too much, pour out a bit into the sink. If you thin the frosting too much by mistake, you'll have to add more powdered sugar to recover the consistency and you may end up with frosting that's too sweet for your tastes. So add milk in small amounts.
Double the brownie-proper recipe for a 9x13 pan. Frosting-wise, though, don't double the frosting. For a 9x13 pan, use 5 tablespoons to 6 tablespoons each of butter and cocoa and add powdered sugar and milk accordingly.