Wednesday, September 08, 2010

Gluten-free Brownies (from scratch)

I made these gluten-free tonight by tweaking a very old "regular" brownie recipe. They were amazing and are so much like the original version that it's amazing.

1 cup (2 sticks) butter (no substitutes)
2 cups sugar
2 teaspoons gluten-free vanilla
5 eggs
3/4 cup cocoa
1 cup brown rice flour
1 teaspoon gluten-free baking powder
couple shakes of salt
1 cup chopped nuts (opt.)

Heat oven to 350 degrees F. Grease a 13x9x2 inch baking pan with cooking spray. Melt butter in a microwave safe bowl (1 minute in microwave is sufficient). Place all of the ingredients except nuts in a stand mixer bowl. Mix on low for a minute. Then, beat on medium for 2 minutes. Batter should be light and flluffy. Stir in nuts if desired. Pour into prepared pan. Bake for 30 to 35 minutes, making sure that brownies are not liquid at all in the center. Brownies will begin to pull from the sides of the pan but should not be hard and dry around sides and corners. Cool completely in pan on wire rack. Frost if desired.

Makes about 35 small brownies.

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