glutenfreebymarriage

February 4, 2012

Killer Brownies (now gluten free!)

Filed under: baking, brownies, freezer friendly, gluten-free — glutenfreebymarriage @ 17:23

I can't believe we actually ate all the brownies

Rich and thick, fudgey and to die for, my all time favorite decadent baked good has to be the Killer Brownie. (notice the empty dish above…)

With two sticks of butter, three eggs and two cups of sugar these artery clogging, waistline expanding chocolate treasures are so addictive that I only make them once a year, twice if someone (not my husband) begs.

Thanks to Taitertot’s super fabulous gluten free quick bread flour blend this decadent favorite is now gluten free.

Killer Brownies (now gluten free!)

Ingredients:

  • 1 half pound butter, melted
  • 1 1/4 cups gluten free quick bread flour mix (see below)
  • 3/4 cup cocoa (dutch blend if you can find it)
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 1/2 teaspoon vanilla
  • 2 cups sugar

Directions:

  1. Preheat oven to 350o
  2. Combine flour, cocoa and salt in a medium bowl and set aside.  It’s really important to break up any clumps and get the ingredients as well blended as possible.  (no streaks)
  3. In a separate bowl combine the melted butter, sugar, eggs and vanilla.
  4. Add flour/cocoa mixture to the butter.  Mix until well blended.
  5. Spread the batter into a greased 9″ X 13″ pan, bake for 30 minutes or until brownies start to pull away from the sides

Just like the sugar cookies, these brownies freeze really well.  If you can find a way to do it surreptitiously, I strongly recommend letting the brownies cool and freezing half.  I don’t know what the science is behind it, but freezing intensifies the flavor and makes the texture even more fudgey.

*Bake at your own risk: The writer accepts no responsibility for weight gain, enhanced chocolate cravings, or the packs of salivating friends, family, neighbors and co-workers who start beating on your door after tasting your delicious brownies..

Taitertot’s Gluten Free Quick Bread Mix

  • 1 1/2 cups white rice flour
  • 1 1/2 cups sorghum flour
  • 1/2 cup tapioca starch
  • 4 teaspoons baking powder
  • 2 teaspoons xanthan gum

I found this super fabulous quick bread blend on food.com but the author doesn’t list a blog in their bio  so I can’t provide a link to anything except the original pumpkin bread recipe.  (scroll to the bottom of the recipe for the flour blend) I did send an email, so if I hear back I will definitely add a link to Taitertot’s blog or other recipes.


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