Gluten Free Brownies

Here we go, gluten free brownies (take's a bite)- Pretty good, especially while they are still warm!

Ideally I would have tried the gluten free flour mix from the NY Times, but I had to work with what I already had. After comparing a few different flour mix recipes, with varying ratios of ingredients, many of which I didn't event have, I decided to just go for my own basic mix. So, my first gluten free flour mix is:

• 1/2 cup rice flour
• 1/4 cup almond flour (According to the Isa you can use as a substitute for corn flour)
• 1/4 cup tapioca flour
• 1/3 cup brown rice flour

My regular brownie recipe creates cake-like brownies, and the gluten-free version was just as cakey and chocolatey. The texture was only slightly off and after cooling completely where a bit dryer than usual. Over all I would say a success! (The Joy of Cooking actually has a note at the end of their brownie recipe that says 1 1/3 C rice flour can be substituted for the 1 cup flour in the brownie recipe, and this book is from the 1970s before gluten free was talked about.)

'Tis the season (of peppermint bark)

In the spirit of Peppermint Bark season, I baked these wonderful brownies. As if two bags of Ghirardelli's peppermint bark squares isn't enough, our home just has to have more! Inspired by Dying For Chocolate's blog, I made my signature brownie recipe and added white chocolate and peppermint candy to turn it into peppermint bark brownies.

For this recipe it's important to use good quality white chocolate so that every component of the brownie tastes great and so that the white chocolate melts properly. (I prefer Guittard which can be found in any grocery store.)

If you're more of a package baker, here is Ghirardelli's recipe:

Brownies

1/2 cup vegetable oil
1/3 cup water
1 egg
1- 20 oz package or 1 pouch Ghirardelli Double Chocolate Brownie Mix

In a medium bowl, blend together oil, water and egg. Add the brownie mix and stir until moistened. Pour the batter into lightly greased 13x9 pan. Bake 24-26 minutes. Let brownies cool completely.

My Brownies

4 blocks Baker's unsweetened chocolate
1/2 cup (1 stick) unsalted butter

1 cup sifted all purpose flour

2 cups sugar

1 tsp vanilla

4 eggs

1/4 tsp salt

 

Melt the chocolate and butter in a double boiler over (not in) simmering water. Allow to cool until barely warm.

Preheat oven to 350°F. 

 

Whisk the eggs and salt until light and creamy in color in a large bowl. Gradually whisk in the sugar and vanilla. Mix in the chocolate with only about 3 stir (there can still be streaks in the batter).

 

Pour in all of the flour and mix until just combined (don't over mix the batter). Pour the batter into lightly greased 13x9 pan. Bake 20-25 minutes. Let brownies cool completely.

Peppermint Topping

2 cups white chocolate chips
1 tsp canola oil
1/3 cup crushed peppermints (about 16 round candies, or six candy canes) I used a mini food processor to chop the candies really tiny.

Melt the chips in the top of a double boiler, over simmering water, stirring often. Or gradually melt the chips in the microwave at half power stirring every 20 seconds. Mix in the oil once the chips have melted.

Poor the melted white chocolate over the cooled brownies and sprinkle the crushed candy over the top. Let the topping set on the counter or in the fridge, then cut and enjoy!

"more peppermint!"

Makin' Bacon

It's been reported back that the Jalapeno Bacon Brownies were just OK and that there was "too much going on"...Not really surprised, but also not discouraged. We're going to go in a slightly different direction. Apparently the jalapenos didn't add enough spice, while the bacon pieces oozed too much grease into the cooked brownies. So I'll keep the bacon component but instead of jalapenos try adding a nice chile powder to the mix (just for a hint of heat). Still haven't decided how to take care of the greasiness inside the brownie....

 

 

 

  

  

  

 

 

This is all I got when I asked for a picture of a brownie out of the pan- Taken with my boyfriend's iPhone. The brownies were taken along on his annual weekend cabin trip, while I was left at home (thankfully). While home I had time to perfect the Peanut Butter Cup Banana Cookies. Follow this for the recipe.