Yes, you read that title correctly.
Goat Milk Gluten-free No-Bake Brownies.
GMGFNBB – I need a better acronym.
Any way, I’m here to tell you they are delicious.
I’m not sure if I’ve stumbled upon something completely (and magically) unknown to the world, or my experimental cooking created a delicacy common in another land. This is sort of a play on a Norwegian cheese called “gjetost“, and I decided to slow cook whole milk instead of just whey, and the results are even better than I hoped for!
If you’re a gluten-free human, or know someone who is, this is worth trying. In reality, you’ll enjoy it even if you’re not a gluten-free person, such as me and my hubs. It’s gooey, chocolately, and kind of decadent. I can’t wait to pair it with Stephen’s goat milk ice cream!
A heads up, though: this is a slow food process, not a fast one. If you’re a quicky-cook, this recipe will disappoint you. This will take days, not hours. It’s a pretty care-free recipe, but it’s slow going. Best to just realize that going in so you don’t warm up the microwave!
Why Is it Soooo Slow?
You make these brownies in a pot! I know that doesn’t sound like it even makes sense, but what you’re doing is reducing goat’s milk down so far that it becomes super thick, like a brownie batter.
Ready for another surprise? There are only 4 ingredients! And one of them is NOT chocolate. There is actually no chocolate in this recipe, even though it tastes like there is.
The ingredients and process to make these are so simple, it’s not even funny, but here goes:
- One gallon of whole, fresh goat milk – fresh from the farm is best, if you have access like we do!
- 4 cups of sugar
- 1 teaspoon of baking soda
- 3 cinnamon sticks
- Instant Pot or slow cooker
- Non-stick deep or stock pot
- Digital or candy thermometer
- Long-handled spatula or non-stick spoon
- Cookie sheet or 9×12 baking dish, treated with cooking spray
Evaporating for the Win
The process is pretty simple, but does take several days in either a slow cooker or Instant Pot, using (and resetting) the slow cook feature. Dump all the ingredients into the pot, give a good stir, and set to “slow cook” for the maximum time allowed. Stir it occasionally when you walk by over the coming days. My Instant Pot cooks on the slow cook setting for 20 hours at a time, so I just reset it so it’s always cooking. You’re really just wanting the liquid to evaporate so that the entire pot reduces to a point that the contents are starting to thicken. This will take many days if you live in a humid region; I’m in Texas, and it took 6 days. I know, but it was so easy, it’s not really a bother. On lower humidity days, I imagine this would take only 3 days.
At the point the contents have cooked down to about one third or less of what you started with and it’s looking a bit more thickened, it’s time to remove the cinnamon sticks, then pour it all into a deep pot you’ll put on the stove. Set heat to “high”, and stir, keeping watch that nothing gathers along the edges. Using a digital or candy thermometer, get to boiling (212F/100C), and be careful at this point, because it will thicken quickly, and you don’t want it to burn. When it appears like a lumpy batter, pull it from the stove, and give it a couple more good stirs, then pour onto your cookie sheet/baking dish, and spread out to desired brownie thickness.
No seriously, enjoy! We’ve been mowing through these today, and I’m not feeling the least bit guilty.
And before you ask, “Will it work with cow’s milk?”, I’m sure, but I can’t see why not! Let me know if you make it, and your results!