The inspiration for this recipe came from Marilyn's chocolate cake but I have changed it quite a bit as I wanted
a lighter brownie texture.
Not exact matches
Unlike my walnut - based raw
brownie, this was
lighter in
texture due to the coconut flour (but more fudgy than my raw chocolate zucchini muffin).
For some reason I love the taste and
texture of a dense
brownie paired with a soft,
light and creamy Chocolate Mousse.
The
texture is
lighter than your average
brownie, which is exactly what I wanted.
These gluten free and paleo
brownies are moist and fudgy, yet a bit
lighter in
texture than my gluten free
brownies with spicy caramel or my candy cane crunch gluten free
brownies.
I used a combination of their
Light Muscovado sugar which gives the
brownies their
texture and that yummy «caramelish» taste.
I love the sound of a decadent
brownie mixed with the
lighter gingerbread
texture, sounds so amazing!
Gluten - free Flour Recipe # 1 Ideal for cookies,
brownies, piecrust or anything with a
light texture, I always make a double batch of this blend and keep it on reserve so I can bake whenever I want.
These
brownies are rich in chocolate flavor,
lighter in
texture than your average
brownie, and studded with plenty of earthy walnuts.
I'm all about
texture and fudgy, dense
brownies or cookies are WAY better than
light, fluffy cake any day.
Other times a cakey
brownie with a
light and fluffy
texture is just what the doctor ordered.