I was the lucky winner of some GF Flour from King Arthur Flour from Artisan Bread in Five Minutes A Day! Wahoo. I love winning. I know, who doesn't, right? Thank you!
I have been wanting to make some gluten free brownies for a while. Since we were going to visit my Aunt who was diagnosed with Celiac Disease a long time ago, I thought I'd make them and give them to her. Okay, I admit, not without having one or two myself. The verdict: delicious. No graininess, no peculiar texture- just honest to goodness, tasty, fudgy, homespun brownies. I WILL make them again.
King Arthur's Gluten Free Brownies
Adapted from this original recipe is here.
1 1/2 cups sugar or superfine sugar, if you have it
1/2 cup butter
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup (2 1/2 ounces) Dutch-process cocoa or natural cocoa
3 large eggs
3/4 cup King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
1 teaspoon baking powder
|1) Preheat the oven to 350°F. Grease an 8" square pan at least 2" deep.|
|2) Place the sugar, butter, and salt in a microwave-safe bowl or saucepan. Heat over medium heat, stirring with a heatproof spatula until the butter melts and the mixture lightens in color.|
|3) If you've heated the sugar and butter in a saucepan, transfer the mixture to a bowl; otherwise, just leave the hot ingredients right in their microwave-safe bowl; or transfer them to your stand mixer bowl. Blend in the vanilla and cocoa, then add the eggs and mix until shiny.|
|4) Blend in the flour or flour blend and the baking powder.|
|5) Pour the batter into the prepared pan, spreading it to the edges.|
|6) Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester.|
|7) Remove from the oven and cool for about 15 minutes before cutting. Cool completely if you want a clean cut.|
Brown Rice Flour Blend
Make your own if you dont want to buy the specialized product.
"Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version)." King Arthur Flour