Arrowhead Mills has been producing organic baking products for over fifty years. Many of their products, across flours, pancake & waffle mixes, cereals and more are certified organic and non-GMO project verified. Their Gluten Free All-Purpose Flour features a blend of brown rice flour, rice flour, tapioca flour, millet flour, and xanthan gum to create a perfect alternative to the traditional all-purpose blend. Meanwhile, their Gluten Free Coconut Flour is rich in fiber and offers a mild coconut flavor, bringing a touch of tenderness and health
To purchase Arrowhead Mills products, shop online or check your local grocery stores!
- 12 ounces (340 grams) chopped 60% cacao bittersweet chocolate, divided (about 2 cups)
- 1 cup (200 grams) granulated sugar
- ¾ cup (170 grams) unsalted butter, melted
- ⅓ cup (73 grams) firmly packed light brown sugar
- ¼ cup (24 grams) instant espresso powder
- 3 large eggs (150 grams), room temperature
- 1 large egg yolk (19 grams), room temperature
- 1½ teaspoons (6 grams) vanilla extract
- ¾ cup (102 grams) Arrowhead Mills Organic Gluten Free All-Purpose Flour
- ¼ cup (28 grams) Arrowhead Mills Organic Gluten Free Coconut Flour
- 3 tablespoons (24 grams) Dutch process cocoa powder, sifted
- 1¼ teaspoons (3.75 grams) kosher salt
- Preheat oven to 325°F (170°C). Grease a 9-inch square baking pan. Line pan with parchment paper, letting excess extend over sides of pan.
- In the top of a double boiler, heat 6 ounces (170 grams) chocolate over simmering water, stirring occasionally, until melted and smooth. Remove from heat; whisk in granulated sugar, melted butter, brown sugar, and espresso powder. Let cool for 5 minutes.
- Add eggs, egg yolk, and vanilla to chocolate mixture, whisking until combined.
- Whisk together flours, cocoa, and salt in a medium bowl. Stir in flour mixture until just a few bits of flour remain. Fold in 4 ounces (113 grams) chocolate. Spread batter into prepared pan; sprinkle with remaining 2 ounces (57 grams) chocolate.
- Bake until a wooden pick inserted in center comes out with a few moist crumbs, 22 to 28 minutes. Let cool completely in pan. Using excess parchment as handles, remove from pan, and cut into bars.