Umami Brownies (gluten free too)

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

  • 2t Liv Cook Eat Finishing Soy Sauce

  • 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.