The other day I had noble plans for a batch of healthy blueberry muffins, but when I couldn’t find my favorite recipe (granted, I didn’t try all that hard) I decided that perhaps a pan of homemade brownies would be just as good (or better). We also happened to have a basket of fresh cherries and strawberries from the farmer’s market to use up, so I decided to see how the brownies would taste with roasted berries on top. It turns out, they taste pretty darn delicious…especially with a little scoop of vanilla ice cream to round the whole thing out! Bonus: the fruit makes you feel decidedly less “guilty” about indulging in all that delicious chocolate!
I’m kind of obsessed with the new slideshow function here on CC (I hope you like it too), and thought I’d share a few photos of the baking process with it. Thank you for indulging me. Keep reading below for the recipes I used. Enjoy!
Gluten-Free Brownies with Roasted Berries
- 1/2 cup (1 stick) unsalted butter
- 1 cup white sugar
- 1 teaspoon vanilla extract (gluten-free)
- 2 eggs 1/2 cup all-purpose gluten-free flour (such as Carols’ brand)
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon fleur de sel (sea salt)
Ingredients (roasted berries)
- 1- 1 1/2 cups fresh cherries, pitted and halved – and/or strawberries halved
- 1/4 cup granulated sugar, or more to taste
- 1/2 teaspoon finely grated orange (or tangerine) zest
- 2 tablespoons freshly squeezed orange (or tangerine) juice
- 1/2 teaspoon vanilla extract (gluten-free)
- Preheat oven to 350 degrees F. Grease a 9×9 inch baking pan.
- In a small saucepan, melt butter over low heat. In a medium bowl, mix together the melted butter, sugar, and vanilla. Allow mixture to cool for 2-3 minutes. Beat in eggs.
- In a small bowl, combine gluten-free flour, cocoa powder, baking powder, and fleur de sell (sea salt). Gradually stir cocoa mixture into the egg mixture until dry ingredients are fully incorporated. Use care not to over-mix. Spread the batter evenly into the prepared pan.
- Bake for 15 to 20 minutes, or until the brownie begins to pull away from edges of pan. Let cool before cutting into squares.
Instructions (roasted berries)
- Arrange a rack in the middle of the oven and pre-heat to 425°F.
- In a small bowl combine sugar, orange zest, orange juice and vanilla.
- Halve cherries and dispose of pits and stems. Cut tops off of strawberries and halve or quarter fruit. Add berries to sugar mixture and stir to coat fruit.
- Pour sweetened berries into a 9-inch pie plate and spread the berries into a single layer. Roast berries in oven, stirring occasionally, until the berries are softened, juicy, and bubbling, about 15 minutes. Remove pie plate from oven and set aside to cool. Berry juices will thicken as they cool. Serve warm or chilled. Refrigerate leftovers in an air-tight container for up to 4 days.
Serving suggestion: Allow brownies to cool before serving. Top with a scoop of fine-quality vanilla ice cream and a spoonful of roasted berries (warm or chilled). Enjoy!