These brownies are adapted from one of the best brownie recipes in the world. That is, if you like a fudgy brownie, unadorned with any fillers. These have a crackly top, with a discernible texture as your teeth bite down. And beneath them? Pure, smooth chocolate, as rich as flourless chocolate torte.
These are rich, and only to be indulged in once in a while. (In fact, when I made the one-year anniversary dinner for the Chef and me, I made these brownies instead of flourless chocolate torte. He didn't mind.)
I'm pretty sure that many combinations of gluten-free flours would work here. I tried sorghum first, and it's probably my favorite. But some people complain that sorghum tastes bitter not to me so I used brown rice next time. Just fine. Try the flours you have at hand. This doesn't need to be complicated. They are brownies.
Shauna James Ahern
12 (if people have the restraint to not eat more than one brownie)
8 tablespoons unsalted butter
4 ounces bittersweet chocolate (or as dark as you can stand it)
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup brown rice flour
1/4 cup tapioca flour
1. Preheat the oven to 400 degrees F. Grease an 8-inch square baking pan. Chop the chocolate into small slivers. Slice the butter into one-inch pieces. Combine the two flours together.
2. Bring a saucepan of water to a boil, and then turn it down to a simmer. Place a large metal bowl over the top of the saucepan. Put the chocolate and butter into the metal bowl and stir, occasionally, as they both begin to melt. As they come to a full melt, stir and stir, vigorously, until you have a cohesive mixture.
3. In a medium-sized bowl, combine the sugar and eggs, whisking vigorously until they are creamed together, with a silky consistency. Add the vanilla extract and salt and stir well. Add in the gluten-free flours and stir. Finally, pour in the melted chocolate-butter mixture and stir, carefully, with a rubber spatula, until the mixture has become smooth.
4. Pour the mixture into the prepared baking pan. Smooth the top with the spatula. Slide the baking pan into the oven and set the timer for 25 minutes.
As the brownies are baking, fill the sink with ice cubes and 1 inch of water. When the brownies are finished baking, remove the pan from the oven and place it immediately into the ice-water bath. (Don't let any water splash up onto the brownies!) Let the brownies stay there until they have cooled completely.
These brownies taste best the next day, after an entire night of refrigeration. That makes the top crunchy, the insides decadently chewy. However, I'm sure no one would suffer if you ate the brownies immediately, either.
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