You Can Make Out With Me Later.by caroline
The thing about chocolate is that sometimes you just need it. Period.
For me, the craving doesn’t exactly strike in a soft manner, tapping on my tummy like the soft tick of a clock. Instead, quite the opposite occurs: There’s a ticking alright, but it arrives in more of a this-bomb-is-going-to-explode-if-we-don’t-get-this-girl-chocolate-ASAP kind of fashion.
Last night the chocolate time bomb appeared, so I made these:
When I saw this recipe over at Eat, Live, Run, I knew there would come a day when these brownies would be re-purposed to suit my gluten-free needs. But as I went to re-work them, I realized I was being quite selfish with all my g-free wishes, so I went ahead and made ’em dairy-free, corn-free and vegan, too.
You can kiss me later.
For now, go ahead and make out with these brownies. Really. I’ve already had my way with them.
Raspberry Jam Brownies (adapted from Eat, Live, Run)
- 1/2 cup gluten-free, vegan chocolate chips, divided
- 5 oz. raspberry preserves
- 1/8 cup coconut milk
- 1/4 cup + 2 Tablespoons sugar
- 1/4 cup safflower oil + 1/2 Tablespoon for greasing
- 1/2 teaspoon gluten-free, all-natural vanilla extract
- 126 grams (about 3/4 cups + 2 Tablespoons) of The G-Spot’s Corn-Free, Gluten-free Baking Flour
- 1/8 cup cocoa powder
- 1/8 teaspoon gluten-free baking powder (**If you have a corn allergy, see below.)
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup fresh raspberries
NOTES: I used Enjoy Life gluten-free chocolate chips, So Delicious Unsweetened Coconut Milk and Simply Organic Pure Vanilla Extract. If you have a corn allergy, Hains Featherweight Baking Powder is gluten- and corn-free (made with potato starch). You may also substitute 1/2 a teaspoon cream of tartar and 1/4 teaspoon baking soda for every 1 teaspoon baking powder.
Preheat oven to 300 degrees and grease a 8 x 8 inch baking pan by brushing with 1/2 Tablespoon of safflower oil. Set aside.
Melt half of the chocolate chips in a small saucepan over low heat (or in microwave), stirring consistently until melted. Stir, stir, stir to avoid burning the chocolate!
In a large bowl, combine the raspberry preserves, coconut milk, sugar, oil and vanilla. Stir well. Add the flour, cocoa, salt, baking powder and baking soda and stir again (mixture will be thick). Fold in the melted chocolate.
Gently fold in the raspberries and chocolate chips. Most of the raspberries will break apart and become mashed — that’s OK. Spread batter out in greased pan and bake for 45 minutes, then lay a sheet of foil across the pan, baking for an additional 10 minutes.
Allow brownies to cool completely before cutting and serving.
Remember Seven Minutes in Heaven? Yeah, me either. I was never cool enough to venture into a closet and get down with a boy I barely knew. Instead, my idea of being naughty on a Saturday night was licking brownie batter (made with raw eggs!) from a bowl.
But who cares about that stuff anyway, when you have these brownies? Talk about heaven … the smell floating through our house was enough to give anyone a baker’s orgasm. (Yeah, I said it.)
What exactly is that, you ask?
Make these brownies and you just might find out.