Last night I got together for an impromptu knitting session with some pals at our local tea house. The conversation turned to brownies. Of course, we all started arguing about what are the best brownies. One person liked cake-y brownies. Another said she basically wanted to eat fudge in the form of a brownie. Others liked them all.
As an avid baker, I have thought about this topic a great deal. And I’ve tried all sorts of recipes for brownies. And mixes. And gluten-free mixes. My requirements are: a lot of good chocolate; a balanced egg-flour ratio, dense but still light–not solid fudge.
The recipe I landed on as my favorite, and have adapted, is the one from The Wooden Spoon Dessert Book, by Marilyn M. Moore. I love this book. It’s another one of those whose recipes are all perfect. I love every one I have tried.
The great thing about this recipe (aside from its amazing taste) is that it is simple and quick. You can go from 0 to brownie in about 45 minutes. Can’t go wrong with that!
-adapted from The Wooden Spoon Dessert Book
3/4 C Jeanne’s Gluten-Free All-Purpose Flour Mix
1/4 tsp salt
1 tsp baking powder
4 oz (about 2/3 cup) semi-sweet chocolate (I use chocolate chips)
8 TBL (1 stick) unsalted butter
1 C granulated sugar
2 large or extra-large eggs
1 tsp vanilla extract
Optional: 1/2 C chopped nuts (I like toasted pecans)
Optional: 1/4 C extra chocolate chips
extra butter for greasing pan
Preheat oven 350 degrees
-grease an 8 inch square baking dish
-in a small bowl, mix together flour, salt, and baking powder; set aside
-in a double boiler (or heat-proof bowl set over a pan of simmering water), melt chocolate and butter; set aside
-in a large bowl, beat eggs until foamy
-add granulated sugar, continue to beat
-add vanilla extract, beat more
-carefully add butter/chocolate mixture to the egg mixture, beat to combine
-add flour mixture, mix until just combined
-add optional nuts and/or extra chocolate chips if using
-pour into greased baking dish
-bake at 350 degrees for about 35 minutes
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