Wow, this recipe is PERFECT. My partner has a gazillion allergies and can't eat practically anything, so this recipe is a lifesaver, and it's also absolutely delicious. I made some substitutions: in place of ground almonds I used a third of a cup of grated coconut. In place of butter I used the same amount of canola oil. In place of the chocolate chips I used a 4 oz bar of Ghirardelli bittersweet baking chocolate. The rice flour I used was Bob's Red Mill brand (I don't have a lot of experience yet with rice flour baking, so I'm not sure if it matters). I baked the brownies for about fifty minutes, not twenty-five like the recipe says, and my pan was 9x9 and Pyrex, and greased with canola oil, not lined with paper.
The results are chewy at the edges and fudgey in the center, with a really good flavour. I like the coconut and am glad I thought to try it, because the slight grittiness it adds makes the texture much more interesting. Next time I make these I will try using coconut oil in place of the canola I used this time, for a stronger coconut flavour. I will also use parchment paper next time, because they are very stuck to the pan and hard to remove without destroying them. I can't wait to feed these to my partner, and I'm sure I will be returning to this recipe many times. Thanks for posting!
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Wow, this recipe is PERFECT. My partner has a gazillion allergies and can't eat practically...