Sunday, December 23, 2012

Giving Brownies a try

I figured I should move on to things we know most men Brownies it is. They will crumble if you try to cut them while still warm.....but we really don't care, do we? I think they benefit from being left alone for several hours after that though. Initially, they struck me as more cake-like but, after a night of waiting, they began to move to the middle, somewhere between the cake-y and fudge-y realm.

For such a simple recipe, this will do in a pinch. I'll eventually be converting a recipe that uses melted chocolate...because that's the kind of brownie that appeals to ME! I pulled this from and tried it with the ingredients I always seem to have available.

 I used a sprayed 8x8 glass pan and set the oven at 325; I was happy with the results.

Whisk together the following:
1/4 cup sweet sorghum flour
2 T. brown rice flour
2 T. tapioca starch
1/2 cup regular baking cocoa powder
1/4 tsp. baking powder
1/4 tsp. kosher salt
3/4 cup + 2 T. sugar (I always use cane sugar)

 In a separate bowl, whisk together:
1/2 cup unsalted butter, room temp
2 lg eggs
1 tsp. pure vanilla extract

Combine mixtures thoroughly. Stir in:

1 cup chopped walnuts, optional (but not here...)

Bake for about 25 minutes. ( Exactly 25 minutes worked perfectly for me.) Let the pan cool, on a rack, for at least 30 minutes (if you can manage.)

Cover them when completely cooled. Remember, no xanthan gum here means their shelf life is shorter. But it's a small pan so do we really have anything to worry about?!?

No comments:

Post a Comment