I Tried it and I Liked it: Gluten-Free Brownies

I made these brownies last night. The pictures are for the brownie pops, but I stuck to just the brownies. Yes, we are on a quest to eat healthy food, however, I do want to find a few snack recipes that are wheat-free, dairy-free and still taste good. Healthy food or not, there are always going to be parties, get-togethers, or dad-is-watching-the-kids-and-won't-cook times when it would be nice to be able to reach into the freezer and pull out some of this or that. For instance, I plan on assembling several wheat-free, gluten-free pizzas and freezing them singly, in a stack. I'd like to have a couple of desserts, too.

These brownies were amazing. Seriously amazing. And EASY, too. I should note, I did use butter this time around. I've never baked with almond meal before so I wanted to see if this recipe was worth tweaking. Is it ever. Next time I'll substitute the butter for Earth Balance. I've used that many times in baking and it's always worked well. An additional note: there is WAY too much sugar in these brownies. While it calls for two cups (!!) I put in only 1 1/2 and can easily see cutting out yet another half cup. If I'd put two cups of sugar (I used sucanat) I wouldn't have been able to eat them. And if you are going to make brownie pops and cover them in chocolate? Well, the extra sugar won't be missed at all!

Here is the recipe, courtesy of Lemonade Makin' Mama

Sasha's Gluten Free Chocolate Almond Brownies:
1 cup room temp butter
2 cups sugar
1 tsp vanilla extract
2 tsp almond extract
4 eggs
1 cup almond flour
2/3 cups cocoa
1/2 tsp baking powder
1/2 tsp salt
*Cream butter and sugar. Add vanilla and almond extracts, and eggs. Beat until mixed and creamy. Add remaining dry ingredients and blend until well mixed. Spread in greased 9x13 baking pan and bake at 350 for 30 minutes or until knife inserted in center comes out clean. Die and go to Heaven.

I'm thrilled with this recipe and can check that off my list! Man, if only it were always this easy!