After college I moved to New York with my faux bro. He wanted to live in Chelsea (of course, don’t all gay New York men?) so I found us an apartment on 25th street.
We lived in a two bedroom railroad apartment that required you to walk through the kitchen to get to the bathroom at the other end. This was a source of hilarity for pretty much every visitor but it was perfectly normal to New Yorkers.
Inevitably, after some time I broke up with my college boyfriend. I know, big shock, long distance never works.
So to comfort me, my faux bro and his boyfriend made me brownies. Let’s face it we show love with food and we are all guilty of seeking comfort in sweets. It’s the American way.
And since brownies are a part of our fiber and I love my country (or at least, chocolate), I wanted to develop a gluten-free version that rivals the original.
At the risk of tooting my own horn, I believe I’ve done so (toot toot!). I am very committed to developing gluten-free recipes for all the desserts that we’ve come to love.
I never want anyone who needs to be on a gluten-free diet to think even for a second that they have to make sacrifices. Not on my watch!
Oh and on that note, I do take requests. So if you have been jonesin’ for a particular sweet since you’ve gone gluten-free, feel free to ask me to develop it. You never know, the thing you thought was gone forever may just come home.
Revised May 21 ,2014
Yields 12 brownies
Adapted from Ina Garten’s Outrageous Brownies
Inspired by David Lebovitz’s Gluten-Free Brownies
8 ounces (2 sticks) unsalted butter, cut into pieces
12 ounces semisweet chocolate chips
5 ounces unsweetened chocolate, chopped
3 large eggs
1 teaspoon instant coffee granules (optional)
1 tablespoon vanilla extract
½ cup sugar
3/4 cup dark brown sugar
2 teaspoons baking powder
1/2 cup plus 1 tablespoon flour mix A or B
1/2 teaspoon salt
- Position the rack in the middle of the oven and preheat the oven to 325 degrees.
- Line a 9 x 12 pan with 2 sheets of foil in a crisscross pattern. Make sure the foil overhangs the edges of the pan so you can easily lift out the brownies when they are done. Grease the foil.
- Melt together the butter, half (1 cup) of the chocolate chips (Note: A 12 ounce bag of chocolate chips is 2 cups), and the unsweetened chocolate in either a medium bowl set over simmering water or in the microwave. Allow to cool slightly. Tip: Click to learn how to melt chocolate .
- In a large bowl, whisk together the eggs, vanilla, and sugars. Whisk until thoroughly combined and there are no lumps of sugar.
- Whisk in the warm chocolate mixture into the egg mixture. If it is still warm, allow it to cool to room temperature.
- In a medium bowl, whisk together 1/2 cup of the flour mix, the baking powder, and salt. Add to the cooled chocolate mixture and whisk robustly for at least one minute. Tip: This vigorous whisking helps combine the gluten-free flours into the batter. It’s what makes the brownies nice and fudgey.
- Toss the remaining chocolate chips (1 cup) in a small bowl with 1 tablespoon of flour, then fold them into the chocolate batter. Pour into the prepared pan. Tip: View a video on How to Fold an Ingredient into your Batter .
- Bake for 35 minutes. Do not overbake! They are done when there is a slight crust on the top but your finger still makes an impression. Cool thoroughly on a rack, refrigerate, and cut into 12 pieces.
- Substitute 1 cup white chocolate, milk chocolate, peanut butter, mint, cinnamon or butterscotch chips for the chocolate chips in step 7
- Add 1 ½ cups of chopped walnuts or other nuts with 1 tablespoon of flour mix to the chocolate chips in step 7.
- Make a nut-free version for school bake sales. Use flour mix C instead of A or B. Important: Please make sure any flours, chocolate or chips were produced in a nut-free facility. You can call the number on the package right from the store, if you are not sure.
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