Are you a fan of Black Magic Cake? I am. If you have ever made and enjoyed this particular chocolate cake before, you know it is a very decadent and moist cake with the perfect chocolate flavor enhanced by strong brewed coffee. I have made this cake countless times. The first time I made it as a young baker, I was amazed as to how dark and fudgy the cake tasted as well as how moist it was. It kind of blew my mind.
Well, this is my ode to that cake, Black Magic Cake…in the form of a scrumptious brownie! Crazy, right? I mean, water in the list of ingredients…in a recipe for a fudgy moist and chewy brownie? (I know!) But, bear with me. And, you will be rewarded. Greatly.
As I mentioned last week, in my post for Slutty Caramel Apples, I had a major victory with a dairy and grain free (thus, also gluten free) brownie recipe, this recipe, for Ultimate Moist & Fudgy Brownies (aka Black Magic Brownies). And, I have been chomping at the bit to share it with you!
Please accept my apologies for this post being published later than expected. But, I have a good reason. Last Sunday, I started a cleanse and, on Monday and Tuesday, I was pretty much knocked on my bum with flu symptoms. Major buzzing kind of headaches, foggy brain (could not concentrate on anything important to save my life), body aches and nausea. Ugh. Not fun. And, talk about sleep? Monday night I slept for 14 hours! I don’t think I’ve ever slept so long.
However, yesterday, I was back to normal, feeling much better and actually felt rested after sleeping a normal 7 hours. The symptoms I was experiencing is known as “die-off” symptoms. Those who have done cleanses will know exactly what I am talking about. I try to do 2 per year—especially 1 following the holidays after indulgences. Have you ever done a cleanse before?
Anyway, let’s get back to talkin’ super moist brownies before I bore you to tears!
Today’s recipe for Ultimate Moist & Fudgy Brownies (or Black Magic Brownies) delivers everything it promises. Although it is made with cane sugar as well as light brown sugar (made from molasses), and is dairy and grain free, it is most definitely not paleo. This recipe was designed for when we want a brownie with a dark, deep chocolate-y flavor, chewy texture and moist crumb, just like with traditional fudgy brownies, but we must live a dairy and grain free diet due to allergies. We are talking about an occasional treat.
Since I was feeling better yesterday, and in the mood to get back in the kitchen, I baked these brownies again testing them using blonde coconut palm sugar in lieu of the brown sugar called for to lessen the amount of refined sugars used in the recipe. It is good to have options, don’t you think? Well, it worked like a charm!
What makes this recipe unique is that water is mixed with the cocoa, baking soda and a portion of the fat to mimic melted chocolate and is based on my Mom’s recipe for Cocoa Brownies from the early 1990s. Since this recipe is dairy free, it is essential to recreate melted chocolate without resorting to using any dairy such as butter or any other milk products. It was only natural for me to reach for Mom’s tried and true recipe that we have baked as a family for years. Then, I added espresso powder to go along with the boiling water to emulate the strong brewed coffee called for in the recipe for Black Magic Cake.
Just as with my dairy and grain free recipe for Chocolate Chip Blondies (or Congo Bars), I am using my favorite blend of healthy flours consisting of almond flour, tapioca flour/starch and coconut flour. Also used is part palm shortening with natural butter flavor and part coconut oil in the ideal ratio to recreate the same flavor and texture sensation all butter would lend.
Yes, indeed our Ultimate Moist & Fudgy Brownies (or Black Magic Brownies) are everything you would expect in a moist, chewy and fudgy traditional brownie with a delicate crackly top whilst oozing with melted semisweet chocolate chip goodness. What is the best part? Our recipe is both grain and dairy free that is also naturally gluten free!
Seriously. Just look at that tender-crackly and flaky top! And, look at that chewy moist interior. YUM!
What makes our gluten, grain and dairy free Ultimate Moist & Fudgy Brownies (or Black Magic Brownies) wicked good? The perfect blend of gluten and grain free flours combined with the ideal ratio of tropical fats to mimic all-purpose wheat flour and butter…classic ingredients found in moist, rich and fudgy brownies. Proper mixing techniques in a well-tested recipe to yield an allergy-free version of what we all expect in an exceptional brownie. This recipe has it all…the rich, the buttery, the fudgy, the ooey-gooey and the chewy…as well as exceptional flavor. Yes indeed, my friends…these brownies are definitely wicked good!
Whip up a batch of these irresistible Black Magic Brownies this weekend to share with friends and family. As I have said before, everyone will think you are a gluten, grain and dairy free rock star pastry chef!
- ½ cup + 3 tablespoons (77 grams) blanched almond flour, such as Honeyville® Farms
- ½ cup + 2 tablespoons (75 grams) tapioca flour, such as Bob’s Red Mill®
- 2 tablespoons (14 grams) organic coconut flour, such as Bob’s Red Mill® or Tropical Traditions®
- 1¼ teaspoons (6 grams) kosher salt, such as Morton® or 1 teaspoon sea salt
- 1½ teaspoons (4.2 grams) guar gum, NOW Foods® preferred
- ½ cup (96 grams) butter flavored palm shortening, such as Spectrum®
- 3 tablespoons (42 grams) organic extra virgin coconut oil, such as Nutiva®
- ¾ cup (84 grams) unsweetened cocoa powder, sifted, I prefer Pernigotti
- ½ teaspoon (about 3 grams) baking soda
- ½ cup (120 ml) boiling water
- 2 teaspoons (3 grams) instant espresso granules, such as Ferrara®
- 1 cup (192 grams) organic granulated cane sugar
- 1 cup (200 grams) packed light brown sugar
- 2 large eggs (mine weighed 101 grams w/o shells), at room temp, beaten
- 1 tablespoon (15 ml) pure vanilla extract, such as Nielsen-Massey®
- 1 (10 ounce/283 gram) package Enjoy Life® Semi-sweet Chocolate Chips
Tips:Choice of “Brown Sugars”: If you use blonde coconut palm sugar, your brownies will be fudgy but slightly more cakelike, yet still moist and chewy. The reason for this is simple…coconut palm sugar, albeit lower on the glycemic index scale, is a very dry sugar. Use 1 cup (192 grams) organic blonde coconut palm sugar, such as SweetTree®, in place of the light brown sugar called for in the recipe. Should you use light brown sugar (made with the addition of molasses making it a moist sugar), your brownies will be fudgy, extra-moist and tender as well as chewy and less cakelike. Decide which is most important to you. Choice of Chocolate Chips: Guittard® Real Semisweet Chocolate Chips and Extra Semisweet Chocolate Chips are gluten free. However, they are processed on the same equipment as milk chocolate. Therefore, they should not be considered dairy free. I like to use 1½ to 2 cups (255 to 340 grams) Guittard® chocolate chips as I do not react to them with my dairy allergy. Enjoy Life® Semi-sweet Chocolate Chips are a safe choice as they are dairy, gluten and soy free. Guar Gum: Guar gum is added to provide the chewy factor. Since we are not using melted chocolate and regular all-purpose wheat flour, which contains gluten, the addition of guar gum is a must for the optimum fudge brownie texture. Why Honeyville® Farms Blanched Almond Flour? Honeyville® Farms Blanched Almond Flour can be ordered online via Honeyville Grain at HoneyvilleGrain.com. This recipe will ONLY work with the superfine milling of Honeyville’s blanched almond flour which makes it more of a true grain-free ‘flour’. The blanched almond flour by Bob’s Red Mill is too coarse (not as fine) for this baking project and is more of an almond ‘meal’. It is essential to use a superfine milled blanched almond flour, such as Honeyville® Farms available at Honeyville Grain online. Measuring & Baking Tips Measuring: When measuring almond flour without a kitchen scale, it is imperative that you “pack” the cup full. Each cup of almond flour should measure 112 grams. This is per the manufacturers of almond flour as well as per Dr. Jean Layton, author of Gluten-Free Baking For Dummies. The only way to reach the necessary weight of 112 grams of almond flour, when measuring by volume with a measuring cup, is to pack the cup. Now, there is "lightly packing" the cup, "packing" the cup or "firmly packing" the cup as a general rule of thumb. I would say that simply "packing" the cup is ideal versus either lightly or firmly packing the cup because I conducted tests and weighed the flour after each volume measurement method. I hope this information will give you some guidelines to go by if you do not own a kitchen scale. Baking: When baking the brownies, you will need to watch them closely if you do not have an oven thermometer to calibrate your oven temperature. Cookies and pastries made with nut flours brown quickly and all too easily they can become over-browned. Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.