I’ve been slow to tackle gluten-free baked goods. The lemon & coconut bars were the first gluten-free baked good to come out of my kitchen, but I can’t really take responsibility for making them. I simply watched them be made, took pictures of them and then ate too many over the next few days. But then last week when my brother announced he was coming to visit, the weekend before his birthday, along with his lovely girlfriend, baked goods were in order. (And so were tacos, but we’ll save that for another post).
Fortunately, one of my awesome co-workers had brought these brownies into work a week before. So, I knew they were good. And since the boy loves chocolate (we’ve been through this before), these were the perfect pick. I toyed with the idea of mixing in some soft of peanut butter swirl but opted against it because I was worried about texture.
In the end, it didn’t matter. The brownies were amazing on their own, and (per the birthday boy) slathered with a big scoop of crunchy peanut butter. All in all, the brownies, the blues and the pre-birthday weekend was a success.
Happy birthday, Joe. Come visit again soon (and please bring Kate).
this birthday, last year: chocolate peanut butter cake (not gluten-free)
yield: 9-12 brownies
recipe notes: I followed the directions exactly as they are written in David’s post. The part about the batter pulling away from the sides of the bowl in step 4 is important. I set my timer when beating to one minute and didn’t see the sides pulling away. After beating another 30 seconds, it started to. Mine crumbled a tiny bit, but only the ones from the very edge of the pan that got a little more done that the middle ones (which is probably because I baked them in a small toaster oven). Otherwise, the texture was spot on – fudgy and delicious.
6 tablespoons (85g) butter, salted or unsalted (see headnote)
8 ounces (225g) bittersweet or semisweet chocolate, chopped
3/4 cup (150g) sugar
2 large eggs, at room temperature
1 tablespoon unsweetened cocoa powder, natural or Dutch process
3 tablespoons (30g) corn starch
1. Line the inside of an 8-inch (23 cm) square pan with foil so that it goes up the sides to the rim. Lightly grease the foil with butter or non-stick cooking spray. Preheat the oven to 350º (180ºC).
2. Melt the butter and chocolate (and salt, if using) in a medium saucepan over very low heat on the stove top, stirring constantly until smooth.
3. Remove from heat and stir in the sugar, then the eggs, one at a time.
4. Sift together the cocoa powder and corn starch in a small bowl then stir them into the chocolate mixture. Beat the batter vigorously for at least one minute, until the batter is no longer grainy and nearly smooth. It will pull away from the sides of the pan a bit.
5. Add the nuts, if using, then scrape the batter into the prepared pan.
6. Bake for thirty minutes, or until the brownies feel just set in the center. Do not overbake. Remove from oven and let cool completely before removing from the pan and slicing.
storing: The brownies can be stored at room temperature up to 4 days and in the freezer up to 1 month.
source: David Lebovitz