I have come up with a few that we all agree need a bit more work, but this brownie recipe isn't one of them. Back in the old days, filled with gluten, these were one of the kids' favorites, and easy to make. Last night I decided to try out my newest flour blend to make them gluten free, and I have to say that I think I did it.
I used a blend of sweet rice flour, teff, sorghum, potato starch and tapioca starch. I have been having good results with this blend in several items. You can use any all purpose blend you prefer.
2 sticks (1 cup) butter, melted
2 C sugar
5 eggs, room temp
2 tsp pure vanilla
187g (1 1/3 C) all purpose gluten free flour
2 tsp guar gum
1 tsp salt
1/2 C unsweetened cocoa powder
1 C baking chips or toffee bits
Preheat your oven to 350*F
1. Line a 9x13 pan with parchment paper, leaving a bit of overhang. If you cut the paper in the corners of the pan, it fits snugly and makes it easy to just lift the brownies from the pan.
2. In the bowl of your mixer, beat together your eggs and sugar 3 minutes at medium speed, or until light and fluffy. Add butter and vanilla, beat for 2 minutes.
3. In a small bowl, whisk together your flour, salt, guar gum and cocoa powder. Add slowly to wet mixture and mix on low until combined.
4. Pour batter into pan, sprinkle the top evenly with baking chips. Bake for about 30 minutes, or till a toothpick comes out clean.
Let your brownies cool before cutting, OR cut them when they're still warm and top with ice cream!