Thursday, 10 April 2014

fudgy gluten-free chocolate chip brownies

Gluten free brownies
  • 1/2 cup (8 tablespoons or 110g) unsalted butter
  • 1 12 ounce bag semi-sweet chocolate chips (I like Guittard or Ghriardelli)
  • 1 1/4 cups sugar
  • 3/4 teaspoon salt
  • 3 large eggs, at room temperature
  • 3/4 cup tapioca flour, or garbanzo bean flour
  • 1 teaspoons pure vanilla extract
How to:
1. Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with parchment paper. Set aside.

2. Place butter and 1 1/2 cups chocolate chips in a medium microwave safe bowl. (Reserve the other 1/2 cup [85g] chips for later.) Microwave on high for 1 minute. Stir. Microwave for thirty second intervals, stirring after each, until completely melted.

3. Whisk in sugar and salt until smooth; whisk in eggs and vanilla. Gently fold in flour just until smooth (do not over mix). Fold in remaining 1/2 cup chocolate chips

4. Spread batter evenly in prepared pan. Bake for 40 to 50 minutes, or until a toothpick inserted in center comes out with a few moist crumbs attached. Allow to cool completely in pan. (After about 45 minutes, I toss mine in the freezer for 30 minutes to help it along. This will also help solidify the chocolate chips, giving the brownies a nice crunch.)