Gluten Free Berry Fudge Brownies

Brownies are one of those sweet treats that can satisfy almost anyone, yet one where people can be surprisingly opinionated:

"Can I have a corner piece? I love the corner pieces."
"I only eat the middle.  Edge pieces? Gross."
"Why don't these have frosting? Do you have any frosting that I can put on these?"
"Baked? No thanks. Let me know once the batter ready though, I claim the leftovers in the bowl."

These are all differing opinions that I've heard from friends and family alike. Here's my interpretation (and preference) on a chocolate-y dessert stable: brownies. And its all for the gluten free ratio rally this month.

The Ratio

2 : 3 : 3 : 6 : 2

chocolate : egg : butter : sugar : flour

Gisslen's baker's ratio for brownies are listed above. For this recipe, fresh strawberries are added to the batter, which adds a nice little pop of fresh fruit flavor to each bite, and the almonds provide great texture. Also, if you do the math for my recipe, I go a little lower than 6 on the sugar for this recipe. I prefer the taste of darker chocolate, and there's inherently some sweetness added from the strawberries. All of this together provides a great springtime twist on a dessert classic.

Thank you to Mary of Franny Cakes for hosting the ratio rally this month. Please visit her host page at:  http://frannycakes.com/recipes/ratio-rally-hazelnut-brownies/

Here's a link to all of the participants and all of their recipes:


Adina from Gluten Free Travelette made Chocolate Brownie Pie with Orange Zest
Angela from Angela's Kitchen made Gluten & Dairy Free Cream Egg BrowniesBrooke from B & the boy! made Triple Chocolate BrowniesCaitlin from {Gluten Free} Nom Nom Nom made Peppermint Brownie Bars
Caleigh from Gluten Free[k] made White chocolate and marshmallow browniesCaneel from Mama Me Gluten Free made Triple chocolate brownies
Charissa Luke from Zest Bakery made Slutty gluten-free brownies
Claire from My Gluten Free Home PB&J Brownie Whoopee PiesClaire from This Gluten-Free Life made St. Patty's Day Marshmallow Swirl BrowniesErin from The Sensitive Epicure made Mexican Cocoa Brownies with an Almond & Pepitas Crust
gretchen from kumquat made salted caramel brownies
Heather from Discovering the Extraordinary made Nutmeg Blondies
Irvin from Eat the Love made Blueberry Citrus Marble BrowniesJean from Gluten-Free Doctor Recipes made Blue Ribbon BrowniesJenn Cuisine made Grain free brownies with no-bake ricotta cheesecake creamJonathan from The Canary Files made Vegan Marbled Banana Walnut Brownies
Karen from Cooking Gluten Free! made GF Chewy Crackled Top Brownies with Raspberry Puree
Mary Fran from FrannyCakes made Gluten-Free Hazelnut (Nutella) BrowniesMorri from Meals with Morri made Oaxacan Brownies & Mesquite Cacao Blondies~Mrs. R from Honey From Flinty Rocks made Black Bean S'More Brownies
Pete and Kelli from No Gluten, No Problem made Caramel Mexican Chocolate Mesquite Brownies
Rachel from The Crispy Cook made Co-Co Nut-Nut Blondies
Shauna from Gluten-Free Girl made Gluten-Free BrowniesTara from A Baking Life Mint made Chocolate Flourless Brownies


And read below for mine! Enjoy!

Recipe

Servings: 1 8x8 square pan of brownies
Prep Time: 25 minutes
Cook Time: 35 minutes

Ingredients
73g unsweetened chocolate
113g (1 stick) room temperature butter
113g egg (approximately 3 egg whites, 2 egg yolks)
210g sugar
2 tsp vanilla
17g tapioca flour
24g potato starch
16g white rice flour
14g sweet rice flour
6 large strawberries, rinsed and diced
1/4 cup blanched sliced almonds

Steps


Preheat oven to 350F. Grease the inside and sides of a 8x8 pan. Set aside. In a double boiler melt the chocolate and butter together. Once completely melted, remove the mix from the heat.

While the chocolate cools, stir the egg, sugar, and vanilla together until just combined in a medium bowl. Once combined, add about 1/4 cup of the egg mix into the chocolate, and stir quickly to combine (this brings the eggs up to temperature slowly to not scramble them.). Add the chocolate to the rest of the egg mix. Stir just until combined.

Fold in the flours until just combined. Fold in the strawberries and almonds until combined. Pour the batter into the prepared pan and place in the preheated oven and bake for 35 minutes, or until an inserted toothpick comes out clean.

Serve with dusted powdered sugar and enjoy!