i’m continuing on my mission to create 52 new recipes for 2013. it was such a fun challenge last year, and i’m glad to look back and see what i accomplished and learned.
so, here’s #1 for 2013: gluten-free brownies!
i received this cookbook from my brother and sister-in-law for christmas and this was actually the first thing i made. so, even though they don’t read this, thanks z & j!
you can check the cookbook out on amazon here.
while i don’t have a picture of these brownies, a sentence about the fudgy-ness and overall delectable taste will have to suffice. i even added a few chocolate chips sprinkled on top of the brownies for a little more chocolate flavor. yum! also, this is the 3rd or 4th gf brownie recipe we have tried, and i would say this one was the best. reasons why: it was really full of chocolate flavor, it didn’t dry out, it didn’t taste “old” even after 2-3 days. i think i made these on a sunday and they lasted through thursday still tasting very fresh.
so, here’s the recipe!
1 c. white rice flour (we only had brown rice flour, and i used this, which worked well if you need it in a pinch)
1/2 c. cornstarch
1/2 c. cocoa powder
1/2 t. salt
1/4 t. xanthan gum.
1 c. butter, softened
2 c. granulated sugar
4 large eggs
2 t. vanilla
preheat oven to 325 degrees F, grease a 9 x 13-inch baking dish. in a medium bowl, combine dry ingredients together and whisk. in a large bowl, cream the butter and sugar. add the eggs and mix until combined. reduce mixer speed and add the dry ingredients and vanilla until a batter forms. spread batter into the prepared baking pan. (sprinkle with chocolate chips). bake for 35-40 minutes.