Gluten-Free Brownies
Post date
Monday, December 14, 2009 - 20:32
Source of Recipe
Boston Globe - April 23, 2008
Serves/Makes/Yields
Makes 24
Recipe Description
These brownies are made with unsweetened cocoa powder, garbanzo bean flour, and chocolate morsels. Bake them in an 11-by-8-inch glass dish or a standard 9-by-13-inch pan. The glass produces a thicker brownie with a chewy crust; the metal pan a thinner brownie with softer edges. All ingredients are gluten-free.
Ingredients
Butter (for the pan)
1 cup Bob's Red Mill garbanzo bean flour
1 cup Hershey's unsweetened cocoa powder
1/2 cup Ener-G tapioca flour
1 teaspoon Rumford baking powder
1/2 teaspoon Arm & Hammer baking soda
1/2 teaspoon kosher salt
6 eggs
2 cups superfine sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, melted and cooled
1 tablespoon Durkee pure vanilla extract
1 cup Nestle dark chocolate morsels
Preparation
- Set the oven at 350 degrees. Butter an 11-by-8-inch glass baking dish or a 9-by-13-inch metal baking pan.
- Line the bottom with parchment paper and butter the paper.
- In a bowl, combine the bean flour, cocoa, tapioca flour, baking powder, baking soda, and salt. Whisk to combine them.
- In another larger bowl, whisk the eggs and add the sugar, whisking only until blended.
- Add the butter and vanilla and use the whisk to blend them without beating.
- Tip the flour mixture into the bowl.
- Add the morsels.
- With a large spoon stir them together until no dry patches show.
- Pour into the pan.
- Bake the brownies in the middle of the oven for 40 to 45 minutes (for glass) or 35 to 40 minutes (for metal) or until the top is just set.
- Cool completely in the pan.
- Cut around the edges.
- Place a baking sheet upside down over the brownies and turn the pan to unmold them.
- They will be sitting paper up.
- Peel off the paper.
- Use a long serrated knife to make 3 lengthwise cuts and 5 crosswise cuts in the block of brownies, to make 24 pieces.
- Turn the pieces right-side up.
- Store in an airtight container for up to 3 days or freeze for up to 1 month.
Ingrid Lysgaard
Type of Meal