Gluten-free brownies with soy sauce sound unusual but our testers swear that the rich umami taste is unlike anything else. Dark chocolate, almond meal, and brown sugar keep things fudgey, while the soy sauce brings a touch of salted caramel to the party.
A few years ago I posted a recipe for Vegemite brownies on my website, which raised some eyebrows. Yes, the use of this yeasty, uber-umami sandwich spread in a brownie is surprising, but it brings a complex depth of flavor that is quite unique. These soy sauce brownies are of a similar ilk—where salt is widely used to amplify the “chocolatey” flavors in desserts, soy sauce brings a rich caramel glow.–Hetty McKinnon
Gluten-Free Brownies with Soy Sauce or Tamari
- 1 stick (4 oz) unsalted butter plus more for the pan
- 1 cup semisweet or dark chocolate chopped into bits, or use chocolate chips
- 1 cup almond meal
- 3 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 3 large eggs
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 3 to 4 teaspoons tamari or gluten-free soy sauce (or substitute 1 1/2 tablespoons Vegemite)*
- Preheat the oven to 350°F (180°C). Coat a 9-inch (23 cm) square baking pan with butter and line with parchment paper.
- To a large glass bowl that is completely dry and clean, add the butter and chocolate and set over a saucepan of simmering water (do not let the base of the bowl touch the water). Let the chocolate and butter melt, stirring occasionally, 5 to 10 minutes. Whisk until smooth. Remove from the heat and allow to cool for 5 minutes.
- In another bowl, whisk together the almond meal, cocoa powder, and baking powder.
- In a third bowl, whisk together the eggs, brown sugar, vanilla extract, and soy sauce.
- Slowly whisk the egg mixture into the cooled chocolate mixture until well combined. Fold in the dry ingredients.
- Pour the batter into the prepared pan and bake until set and the internal temperature is between 165°F and 210°F (74°C and 99°C), 25 to 30 minutes. The higher the temperature, the cakier your brownies will be.
- Remove and allow to cool completely in the pan, about 1 hour, then stash in the refrigerator to chill for 1 hour more.
☞TESTER TIP:The brownies will continue to firm up in the refrigerator, so if you can resist temptation and let them chill overnight, they'll be firm and easy to cut.
- Cut into 16 pieces. Store in an airtight container in the fridge for up to 1 week.
*What is tamari sauce?Tamari is a type of soy sauce, both being the by-product of miso production. Whereas soy sauce contains gluten, tamari is made with little to no wheat. It also has a darker color and a richer flavor than most soy sauces, as well as being less salty. Tamari tends to have a more balanced flavor that makes it a better choice for dipping or using in dressings. If you're avoiding gluten, make sure to read the label—not all tamari is purely gluten-free.
Recipe Testers' Reviews
These gluten-free soy sauce brownies are excellent brownies that hit you with deep chocolate flavor and a lusciously rich and fudge-like texture. My family had no idea they were gluten-free or were flavor bombed with soy sauce. The first reaction from my children was unanimous—delicious! The headnote promises hints of salted caramel. Yes, I agree.
I was skeptical after my first taste. The brownies were cooled in the fridge just 2 hours out of the oven. They were gooey and very brownie-like. Nothing horrible but also nothing exceptional. I had thought maybe I under-baked the brownies because they tasted so wet and muddled. Out of the oven, they had a nice crust and dark color. The tester in the middle came out clean. I had pulled them out after exhibiting all the appropriate visual cues that the bake was complete. I wrapped the remaining brownies air-tight and stored them for an additional cool rest in the fridge.
By the next afternoon, the brownie crumb came together nicely and sliced into pristine squares. The enhanced taste had that salted “caramel glow” that the recipe promised. Can’t speak to how long the brownies stay fresh because ours were eaten less than 24 hours after baked. Very successful recipe to be shared and repeated.
I made a vegan version of these gluten-free brownies with soy sauce, and I was pleased with the results. I used Earth Balance for the butter and aquafaba (the liquid from canned garbanzo beans) for the eggs. I'll admit, for the chocolate I used some fancy dark chocolate bars I had lying around, and that may have added to the recipe. But generally, I think the almond flour is an improvement in brownies, adding a rich texture without oiliness.
Originally published April 29, 2021