Brownies To Love!

Image     Trying to figure out a special valentine dessert? Let me suggest a brownie recipe that every one falls in love with; especially the delicious flavor and perfect texture of these bars.  Plus, bonus points as it is really easy to make.  All of the ingredients can be purchased at a regular grocery store.  I like to use really great quality chocolate like Ghirardelli for the best flavor.

Everyone who tastes these falls in love and begs for some to take home! Making them to please my special someone for a Valentine dessert this weekend.

Perfectly Easy Brownies

Ingredients:
– 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 butter
– 1 ¼ c sugar
– 1 tsp vanilla extract
– 3 large eggs
– ¾ c chopped walnuts

Directions:
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 think these are GF until you tell them!

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.

Flour Recipe
Ingredients
– 1 c brown rice flour
– 1/3 c potato starch (not potato flour)
– 3 tbsp tapioca flour

Posted originally in June 2014, some changes made for this posting.  This recipe comes from Gluten Free Baking Classics by Annalise G. Roberts.

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