Gluten-Free Umami Brownies

The smokey, chocolate, bottom-of-the-barrel notes of the Liv Cook Eat Finishing Soy highlight chocolate desserts and unleash umami. This is a brownie with a long lasting punch. You can substantially decrease sugar in desserts by turning up umami.
Ingredients
  • 1 cup (150g) Bittersweet or dark chocolate chips (70% chocolate)
  • 6 tablespoon (85g) Unsalted butter
  • 85g Slivered or sliced almonds 
  • 1/4 cup (25g) Rice flour
  • 3/4 cup (150g) Brown sugar
  • 2 tablespoon Liv Cook Eat Finishing Soy (Dark)
  • 1 tablespoon Vanilla Extract
  • 2 Eggs
Ready in | 15 minutes (prep), 25 minutes bakingYield | 9 pieces
Preparation
  1. Preheat oven to 350F. Grease an 8-in square pan with butter and line 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.
  • If using stovetop to melt, cut butter into cubes and constantly stir the mixture until melted.
  • Optionally: Add a pinch of espresso powder to bring out chocolate flavor.
  1. Blend almonds and rice flour in a food processor until just  fine-grained, and not paste-y.
  •  You may use 85g almond flour (1 cup) instead of almonds
  1. Add sugar, vanilla and soy sauce to the chocolate mix. Stir in eggs.  Add almond/rice flour mix. Stir until just incorporated. 
  2. Pour batter into the prepared pan. Slam on a surface to get rid of air bubbles.
  3. Bake for 20-25 minutes, or until the tester comes out almost clean. I like these brownies moist.
  4. Allow to cool for 30 minutes. Cut into 9 squares. Best served  slightly warm, or at room temperature.

Liv Cook Eat
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