Hi there. It’s me.
I don’t even know what happened here. One day I was blogging and then I look up and eight months have passed by.
I didn’t mean to stay gone so long.
But I’m still alive and ticking. And cooking.
And I still live in Mississippi and I still have a kitchen, so all the name stuff still applies and I won’t have to change it to Lost in Space or anything like that.
I think at this point I’m just going to dive into this recipe because sometimes I’m good at small talk and sometimes I’m not, and I feel like this might be a day that I’m not.
So here we go…
I’ve had quite a few requests for this brownie recipe I’ve been tinkering with for months. My grandson is gluten sensitive, so we’ve had to learn a whole new way of cooking and eating in the last year. Some of it has been fun, some of it has been a pain.
These brownies are way fun, though.
This is not a healthy recipe, and I know that. It’s more of a “cheat” recipe for when I want to give him a home baked treat, but I still need it to be gluten free so it won’t trigger a bad reaction in his body.
(Not that the 2 cups of sugar in these brownies won’t trigger a bad reaction too. Please don’t judge, this is an occasional treat.)
They really are delicious, or at least we all think so. Thick. Fudgy. Rich. Chewy. No one has been able to tell they are gluten free.
Eight ingredients. Aaaaaand I make the batter all in one sauce pot, so no need to break out the stand mixer and two or three bowls. I really like that part.
Here’s my notes:
–I like my brownies thick, so I use an 8-inch pan. A 9-inch makes them spread too much in my opinion. I cut the brownies into 9 squares and they are pretty decent sized.
–Do NOT over bake. Bake just until set, then remove and let them cool completely on a wire rack.
–Cooling completely is key to nice, clean cuts.
–I love Bob’s Red Mill Gluten Free 1 to 1 Baking flour with xantham gum in it. You’re pretty much going to have to have xantham gum in most of your gluten free baked goods, so it makes sense to buy flour with it already in it. Please note that Bob’s Red Mill has another gluten free flour that does not have xantham gum in it, so you would have to add it separately. Blah. Don’t want to do that if I don’t have to.
- 1 cup butter (2 sticks)
- 1 cup sugar
- 1 cup light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup unsweetened cocoa powder
- ¾ cup gluten free flour (with Xantham gum, I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
- ½ teaspoon kosher salt
- Preheat oven to 350 degrees. Line an 8-inch square metal baking pan with foil, and spray with nonstick cooking spray.
- In a large sauce pot (not a big Dutch oven, but a large one), melt the butter over medium heat until just melted. Set aside to cool for about 5 minutes. Stir in both sugars.
- Whisk in eggs, one at a time, until mixed, then stir in vanilla. Add the cocoa, flour and salt, and stir until you have a smooth and uniform batter.
- Spread batter in prepared pan. Bake for about 30-35 minutes, making sure not to over bake it—this is crucial to fudge brownies. The top should be just set. Start checking at 25 minutes.
- Cool completely on wire rack before cutting. This is key to clean cuts.