Wow, spring semester at school kept me busy, almost too busy! Now that it's summer, I have been extremely fortunate to begin an externship with a fab restaurant in Hollywood that specializes in sustainable farm-to-table faire. I'm learning so much each day - it's really exciting! Still, I'm hoping to return to my own GF kitchen and test new recipes to share with everyone.
I was recently approached by a swim mom who is new to the GF lifestyle. One baked goodie that she really wanted was brownies. Who could blame her??? After trying many, some good, some great, some not-so-much, I have my own. I tested my recipe on a bunch of kids and friends at a dinner party. My friends just couldn't believe that they were gluten free. Isn't that the point? Delightfully fudgy and yummy. Hope you enjoy!
1 c butter, plus extra for baking dish
8 oz bittersweet chocolate (Scharffen Berger’s 70%)
3 c sugar
1 Tbs vanilla
1 tsp salt
1 c sweet rice powder / flour, plus extra for baking dish
¼ c potato starch
¼ c tapioca starch
1 Tbs cornstarch
1 tsp guar gum
- Preheat oven to 350°F. Grease a 9x13 pan with butter, then flour with sweet rice powder.
- In double broiler, melt chocolate and butter over low heat, stirring occasionally. Remove from heat and set aside.
- In large mixing bowl, beat eggs, sugar and vanilla until light and fluffy, approx. 5 -7 minutes. With mixer on low speed, mix in melted chocolate.
- In separate mixing bowl, blend together flour, starches, salt and guar gum. Add to egg / chocolate mixture until just combined.
- Pour mixture into prepared pan. Bake until puffed and almost set, approx. 45 minutes. Center will still be slightly moist, yet edges will begin to pull from sides of pan.
- Cool slightly and serve.
Always yummy with fresh berries and whipped cream!