Clara Gluten Free

Fudgy Brownies

I was on pinterest the other day (and yesterday, and today, and tomorrow...but that's another story) and I found RecipeGirl's pin of her Cocoa Brownies...which I had to make, despite their being not gluten-free. So, in true GF baker form, I adapted the recipe. And in lucky GF baker form—it worked out!


The recipe was initially nearly flourless, as the sugar and eggs provide most of the structure/texture, so the adaptation was pretty straightforward. I substituted the flour for GF all-purpose flour 1 to 1, but I added 1/2 tsp xanthum gum to make it a little more absorbant. Also, because everyone had the flu around here (which can make us temporarily lactose-intolerant), I used vegetable oil instead of butter to make the recipe dairy-free, but I think that variation is pretty solidly optional. In the end, the pan of brownies took a bit longer to cook than the non-GF recipe called for, but they came out looking almost exactly the same as the pictures on RecipeGirl's site (although, the top is ligher for her than for me). I'd call it a win, all-around. 

On a side note, even Moo approved. 




Fudgy Brownies, adapted via Lori Lange's Cocoa Brownies (makes 25)
Note: I cut these into 25 squares rather than 16, as they are really dark and intensely chocolately

11 tablespoons vegetable oil (or butter)
8.75 oz sugar
3 oz baking cocoa

1/4 tsp salt
2 tsp vanilla
2 large eggs

1/3 + 1 tbs GF all-purpose flour + 1/2 tsp xanthum gum, whisked together

1- Preheat oven to 325. Line 8" x 8" pan with foil, covering all sides.

2- In a double boiler or medium bowl set over a saucepan of simmering water, warm the oil for a few minutes.

3- Add the sugar and the cocoa, stir occasionally until combined complete. Allow the batter to warm up for a few minutes, then remove from heat. Add salt and vanilla.

4- Add the eggs to the batter one egg at a time, ensuring each is fully incorporated. Add the whisked flour mixture.

5- Now, stir the batter 40 more times- it will thicken up and then get elastic. Transfer to the lined brownie pan.

6- Bake 35-40 minutes, or until a toothpick inserted into the center of the pan comes out slightly dirty (one or two small crumbs).

7- Cool on a wire rack until the pan is cool enough to touch. Remove foil from brownie pan. Cool to room temperature, slice with a sharp knife (and a thin scraping-spatula). Serve immediately, or freeze within a day. 

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