I love a chocolate brownie, and my friend Marie eats chocolate chips for breakfast, so when she first served a conventional version of this fall take on brownies, I was surprised, but immediately hooked! An added bonus to making them is that I get to use one of my favorite kitchen tools: an apple peeling “gizmo.” I bought five one December and boxed each with apples, cinnamon, and caramel sauce as “family” Christmas presents for my parents and each of my siblings. The verdict: excellent gift – one of the best! Here’s our GF version of Marie’s dessert.
Marie’s Apple Brownies (made gluten free)
350 F Oven, 9 x 13 inch pan, greased and (GF) floured
4 medium apples, peeled and diced (using the “gizmo” is easy and extremely satisfying!) The apples should be flavorful and fairly tart – Macoun work well
8 oz. (2 sticks) unsalted butter, room temperature
16 oz. (2 cups) light brown sugar (white is fine, but I prefer the extra flavor.)
2 large eggs, room temperature
12 oz. GF Flour Mix (2 cups)
1 oz. coconut flour (nice flavor and texture, has some fiber.)
2 oz. chestnut flour
1 Teaspoon baking powder
1 Teaspoon baking soda
1 Teaspoon xantham gum
1 Teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg (freshly grated is nice!)
½ teaspoon sea salt
1 cup chopped walnuts (optional.)
- Cream the butter using a Kitchen Aid style mixer.
- Add the brown sugar, mixing at medium speed until fluffy.
- Add the eggs, one at a time, mixing at medium speed until well blended.
- In a medium bowl combine the dry ingredients using a whisk.
- Fold the dry ingredients into the butter and sugar mixture at low speed, scraping down the bowl with a rubber spatula as necessary.
- Fold in the nuts using the spatula.
- Spread the batter into the prepared pan.
- Bake with the rack centered in the oven for 40-45 minutes or until slightly firm and lightly browned. Add an extra 5 minutes if you think it’ll help; you’ll want these to be fully cooked.
- Cool and cut into squares, or serve warm out of the pan with vanilla, burnt sugar or rum raisin ice cream. A little warm caramel sauce never hurts. Ricchuiti’s in San Francisco makes a delicious one. Run, don’t walk, to the San Francisco Ferry Building/Farmer’s Market to get some if you’re ever there, or order it online. Rumor has it the Recchiuti family is opening a restaurant…. Hope so!
Note: you can substitute 3 ounces of Sweet Rice or Sorghum flour for the chestnut/coconut flour mix, or use 3 ounces of chestnut or coconut. Garbanzo been flour is even an option, although I find the taste too strong for most baked goods. This is where your creativity comes in!