a blog for the days it’s too hot to cook
It’s been hot! But I still want to bake brownies for those romantic summer picnics. So if you need a treat for July Fourth, but you don’t want to heat up your oven, here is the wheat-free, heat-free, recipe for you.
Jessica Aspen’s Gluten Free Microwave Dark Chocolate Brownies
- 7 tablespoons cocoa
- 1/3 cup coconut flour
- 1/2 cup melted butter or coconut oil
- 2 eggs
- 1 cup maple syrup (the real stuff)
- 1 tsp vanilla
Combine dry ingredients. Add the wet ingredients. Stir fast, I like to use a whipping motion to add height to the brownies. Pour into a microwave safe (glass works well) 9×9 dish or equivalent. Microwave for five minutes at normal setting, then two more at 80%. Let sit for at least five minutes. Dish up plain or with your favorite gluten free ice cream. Yummm!
(Your microwave may be different, so feel free to make multiple batches to experiment with. Also I have a glass turning plate in mine, if you don’t have one, stop and turn the brownies every two minutes.)
Oven directions: bake 350° for twenty minutes, check for done with a toothpick.
Warning: these are a bit crumbly, so serve on a plate, but they are oh so delicious! In fact I was going to take pictures, but they’ve been eaten already. I’m now forced to make more so you can see how delicious they are. Poor me!
What’s your favorite beat the heat desert? Have you used the microwave to bake before? What about the crock-pot? It does a wonderful dense cake and keeps your kitchen much cooler. Maybe I’ll share that next!