Recipe Notes
15 minutes (prep), 25 minutes baking
Yield 16 brownies
The smokey, chocolate, bottom-of-the-barrel notes of the Liv Cook Eat Finishing Soy Sauce 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.
I took this GF brownie recipe from one of my favorite sites, recipetineats.com, and adapted it. I was able to reduce the sugar without any loss, and a gain in umami. You may use 85g almond flour (1 cup) instead of almonds.
Ingredients
1c/ 150g Bittersweet or dark chocolate chips (70% chocolate)
6T/ 85g Unsalted butter
85g Slivered or sliced almonds (or 85g almond flour)
1/4c / 25g Rice flour (scant 1/4c)
3/4c / 150 g Brown sugar
1t vanilla
2 eggs
Preparation
1. Preheat oven to 350°F. Grease and line 8-inch square pan with parchment paper.
2. Place chocolate and butter in a 1-2 quart container and microwave, stirring every 30 seconds until just smooth. Set aside.
3. Blend almonds and rice flour in food processor until just fine-grained, and not paste-y.
4. Add sugar, vanilla and soy sauce to chocolate mix. Stir in eggs. Add almond/rice flour mix. Stir until just incorporated.
5. Pour batter into prepared pan. Bake 20-25 minutes, or until tester comes out almost clean. I like these brownies moist.
6. Allow to cool for 30 minutes. Cut into 16 squares. Best served slightly warm, or at room temperature.