3.01.2013

Gourmet Chocolate Brownies Recipe



Do Not be afraid to try this brownie just because it is referred to as Gluten Free. The introduction of wheat flour in a brownie recipe makes them more like cake. These are very “fudgy“ and moist.
I was looking for a simple but decadent dessert idea and came across these brownies. We totally enjoyed them with a scoop of ice-cream and a few strawberries. 
This is an incredible recipe adapted from the David Lebowitz' blog.


Makes 9 to 12 brownies


I like to use my digital kitchen scale for accuracy. I had salted butter. I used Hershey’s semi sweet chocolate chips. The nuts I used were filberts also called hazelnuts.
Preheat the oven to 350 degrees

6 tablespoons (85g) butter
8 ounces (225g) semisweet chocolate (or a mixture of bittersweet and semisweet )
3/4 cup (150g) sugar
2 large eggs, at room temperature
1 tablespoon of Fry’s cocoa(or any quality powdered baking cocoa)
3 tablespoons (30g) corn starch
optional: 1 cup (135g) nuts, toasted and coarsely chopped*
Line the inside of an 8-inch square pan with foil so that it goes up the sides to the rim. Lightly grease the foil with butter or non-stick cooking spray.
1. using a low heat, melt the butter in a metal saucepan, and then add the chocolate. Stir until smooth. If you are using unsalted butter simply add 1/8 of a teaspoon of salt to the butter and chocolate mixture in the saucepan.
2. Remove your saucepan from the heat. Stir in the sugar. Add the eggs one at a time.

3. In another bowl sift the cocoa powder and corn starch together. Stir this into your chocolate mixture in the saucepan. Now beat this batter mixture with an electric mixer. The mixture MUST be beaten vigorously for a minute at the very least. The batter will seem smooth, no longer grainy. The batter will seem to pull away from the sides of the saucepan. Stir in the nuts at this point.

4. Scrape the batter into your prepared baking pan. Bake for thirty minutes, or until the brownies feel just set in the center. Do not over bake, or they will be dry. 

Let cool completely. Remove from the pan and slice.


*Notes: 

I toasted my whole filberts on a pan in the oven briefly (until they start to smell wonderful). Watch them or they will scorch. Remove from the oven. Wrap the warm nuts loosely in a clean tea towel. Let them steam for a few minutes. Rub them briskly with same towel to remove the skins. Chop coarsely.


If the finished brownies are crumbly, that means you didn’t beat the batter long enough in step 3. The brownies can be stored at room temperature for up to 4 days. Refrigeration at this point makes them hard. Fortunately you can place a single serving in the microwave for a few seconds and your brownie is returned to perfection. If for some crazy reason you haven’t eaten these after a week they will store well frozen for a month!!

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