Do you miss the warm, decadent brownies of your bygone gluten-eating days? Not to worry, those brownies are back!
Originally from the blog Gluten-Free Girl, these brownies have the classic fudgy interior and slightly crackly exterior that you have always loved. The delicious flavor is dominated by dark chocolate and butter, but also contains a definite hint of vanilla. And with relatively few ingredients, these are a cinch to make!
I easily made these for numerous gluten-eating college girls, and they were quickly gobbled up. Technically speaking, the recipe yields 12 brownies; but grab what you can while these treats are still available, because with hungry visitors these will not last long!
adapted from Gluten-Free Girl
8 tablespoons unsalted butter
4 ounces dark chocolate
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup GF Flour Mix*
Preheat the oven to 400 degrees F. Grease an 8-inch square baking pan. Chop the chocolate into small slivers. Slice the butter into one-inch pieces.
Bring a saucepan of water to a boil, and then turn it down to a simmer. Place a large metal bowl over the top of the saucepan. Put the chocolate and butter into the metal bowl and stir, occasionally, as they both begin to melt. As they come to a full melt, stir and stir, vigorously, until you have a cohesive mixture.
In a medium-sized bowl, combine the sugar and eggs, whisking vigorously until they are creamed together, with a silky consistency. Add the vanilla extract and salt and stir well. Add in the GF Flour Mix and stir. Finally, pour in the melted chocolate-butter mixture and stir, carefully, with a rubber spatula, until the mixture has become smooth.
Pour the mixture into the prepared baking pan. Smooth the top with the spatula. Slide the baking pan into the oven and set the timer for 25 minutes.
As the brownies are baking, fill the sink with ice cubes and 1 inch of water. When the brownies are finished baking, remove the pan from the oven and place it immediately into the ice-water bath. (Don’t let any water splash up onto the brownies!) Let the brownies stay there until they have cooled completely.
It is recommended that you allow these brownies to cool completely, and even leave them in the refrigerator for an entire night, for the best flavor and texture. But if you cannot wait, these are also delicious, although more delicate, right after they are baked. Either way, grab a glass of milk and enjoy your brownies!*GF Flour Mix: 2 cups brown rice flour 2/3 cup potato starch 1/3 cup tapioca starch