You know how some people say nothing tastes as good as skinny feels? Clearly, those people have never had red wine fudge brownies. Seriously, once red wine brownies entered my life, I thought: game over. I mean, where can you possibly go from there? (FYI, you can find my recipe for red wine brownies the full-of-gluten way here)
Then Valentine’s Day rolled around this year and I wanted to do something special for my galentines. If you’ve never heard of galentines or Galentine’s Day, it’s one of many gems from one of the best shows ever created (Parks and Recreation). Galentine’s Day is defined, in the words of Leslie Knope, as follows: “Every February 13th, my lady friends and I leave our husbands and our boyfriends at home, and we just come and kick it, breakfast-style. Ladies celebrating ladies. It’s like Lilith Fair, minus the angst. Plus frittatas.”
So basically, you get together with your best gal pals to eat, drink, and generally have tons of fun as is the norm with your girlfriends. This holiday is truly magical and magnificent in so many ways. It doesn’t have to be the Leslie Knope-style breakfast theme; the time of day and venue are irrelevant. You basically just have the most epic, amazing girls get-together ever with great food, booze, girl talk and all the usual fabulous things that only happen with your girlfriends. Plus, it’s a great way to remind your single gal pals how loved they are.
One of my galentines has been obsessed with the original red wine fudge brownies I made ever since she first tasted them, so it was obvious I would be making those to give to her for Galentine’s Day. My other friend, however, has Celiac Disease and basically cannot be in the same room as gluten. It seemed completely unfair for her to be denied the magical wonderment of red wine fudge brownies, though, so I finally decided to take my first dip in the pool of gluten-free baking. The ganache was already gluten-free, but I had to figure out a gluten-free brownie recipe to use for the brownie portion.
Brownies are definitely the way to go for first-time gluten-free bakers, because if you look around enough, eventually you’ll find recipes that are basically identical to regular brownies but without the flour. Don’t even ask me how this works, because I’m not a brownie scientist, but somehow when you beat the eggs more for gluten-free, they still end up like a brownie.
Granted, the completely flourless (and flour-substituteless) brownies are definitely a fudgy brownie and there’s no way around that. I for one am completely and totally fine with fudgy brownies, though, so there are no complaints here! If you want more of a chewy brownie that might more closely resemble your favorite box mix style, then you’d probably want to use a gluten-free brownie recipe that uses gluten free flour(s).
I opted for the completely flourless way for these, though, because I didn’t want to run out and buy all kinds of alternative flour ingredients. And I have absolutely no regrets, because these brownies are a rich, fudgy and silky brownie that is perfect with the red wine ganache. Everything goes together beautifully and literally melts in your mouth.
At this point, since I ate about 3 brownies while cutting them up for the photo, I have thoroughly convinced myself that surely these must also be healthier than the original, gluten-filled kind I made, right? I mean, these don’t have any flour and the rest of the ingredients are essentially the same. 😉 Ok, I know this is absurd and no brownie is healthy except the kind made with beans and other ingredients that have no business being in brownies. But guess what? Once you take a bite of these, you won’t care at all. And you know why? This is why: