Let me do you a favor by sharing a brownie recipe that every one who tastes it falls in love with the delicious flavor and perfect texture of these bars. Plus, bonus points as it is pretty easy to make. You do need to first make some of the brown rice flour mix recipe, which is at the end of the recipe. All of the ingredients can be purchased at Wegmans. Everyone who tasted these fell in love and begged for a few to take home!
Excellent GF Brownies
– 2/3 c brown rice flour mix
– ½ tsp salt
– ½ tsp baking powder
– ½ tsp xanthan gum
– 2 oz unsweetened chocolate
– 4 oz semisweet chocolate
– ½ c unsalted butter
– 1 ¼ c sugar
– 1 tsp vanilla extract
– 3 large eggs
– ¾ c chopped walnuts
Heat oven to 325 F, with rack in middle of oven. Line bottom and side of 8 inch square pan with foil, spray with cooking spray. Mix dry ingredients in small bowl. Melt chocolates and butter in heavy medium sauce pan over low heat. Remove from heat, whisk in sugar and vanilla. Whisk in eggs one at a time. Whisk until mixture is smooth and glossy. Add flour mixture and whisk just until incorporated. Stir in nuts. Pour into prepared pan, bake 45 minutes until test (I use a steak knife or my fancy long tester skinny metal stick) in middle of pan comes out with wet crumbs. Cool in pan on rack for 5 minutes, remove from pan by lifting out foil. Cool completely on rack and then cut into squares. Store in fridge for up to 5 days or freeze-wrapped in plastic wrap and foil.
Frankly, you won’t have much left over by the end of the second day! I dare anyone to find these out as GF until you tell them! Happy snacking 🙂
Note: I sometimes add a 1/4 to 1/2 tsp cinnamon to the flour mix to add extra kick to these kick ass brownies! I took them to my god daughter’s house for the dessert this past weekend and they were a huge success. Gone in a flash!!
Brown Rice Flour Recipe
– 1 c brown rice flour (I suggest Bob’s brand, which is ground finer than other brands)
– 1/3 c potato starch (not potato flour; you can also buy this at an Oriental grocery store)
– 3 tbsp tapioca flour
Mix all the flours in a big jar or bag. If it isn’t used in less than 3 months I suggest you store it in the freezer.
Posted originally in June 2014, some changes made for this posting. This recipe comes from Gluten Free Baking Classics by Annalise G. Roberts.