Gluten-Free Umami Brownies
The smokey, chocolate, bottom-of-the-barrel notes of the Liv Cook Eat Finishing Soy highlight chocolate desserts and unleash umami. This is a brownie with a long lasting punch. You can substantially decrease sugar in desserts by tuning up umami.Ingredients
- 1 cup (150g) Bittersweet or dark chocolate chips (70% chocolate)
- 6 tablespoon (85g) Unsalted butter
- 85g Slivered or sliced almonds
- 1/3 cup (30g) Rice flour
- 1/2 cup (100g) Brown sugar
- 2 tablespoon Liv Cook Eat Finishing Soy (Dark)
- 1 tablespoon Vanilla Extract
- 2 Eggs
Ready in | 15 minutes (prep), 25 minutes bakingYield | 16 pieces
Preparation
Preparation
- Preheat oven to 350F. Grease and line an 8-inch square pan with parchment paper.
- Place chocolate and butter in a 1-2 quart container and microwave, stirring every 30 seconds until just smooth. Set aside
- Blend almonds and rice flour in a food processor until just fine-grained, and not paste-y.
- Add sugar, vanilla and soy sauce to the chocolate mix. Stir in eggs. Add almond/rice flour mix. Stir until just incorporated.
- Pour batter into the prepared pan. Bake for 20-25 minutes, or until the tester comes out almost clean. I like these moist brownies.
- Allow to cool for 30 minutes. Cut into 16 squares. Best served slightly warm, or at room temperature.
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