Gluten Free Brownies
I am still getting used to the light in my new house. I am back to using a tripod again, and haven’t even unpacked my strobes. So this has been interesting. I love my new kitchen. You can see the backsplash in the picture, which I helped tile. When my five-year-old walked in while we were tiling, he said, “Wow, this looks so Martha Stewarty now!” These brownies are almost the same as the Fudgy Cream Cheese Swirl Brownies I made years ago, but without the cream cheese layer. You could, of course, follow that recipe to make gluten-free cream cheese brownies. All you would need to do is swap out the all-purpose flour for something gluten-free. Since this recipe has so little flour, you can really relax about how the non-gluten flours will taste. The structure of these beauties lies mostly in the chocolate chips themselves. The flour is an afterthought. I think more desserts should be like that.
Gluten Free Brownies
1/2 cup (8 tablespoons or 110g) unsalted butter
1 12 ounce bag semi-sweet chocolate chips (I like Guittard or Ghriardelli)
1 1/4 cups sugar
3/4 teaspoon salt
3 large eggs, at room temperature
3/4 cup tapioca flour, or garbanzo bean flour
1 teaspoons pure vanilla extract
1. Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with parchment paper. Set aside.
2. Place butter and 1 1/2 cups chocolate chips in a medium microwave safe bowl. (Reserve the other 1/2 cup [85g] chips for later.) Microwave on high for 1 minute. Stir. Microwave for thirty second intervals, stirring after each, until completely melted.
3. Whisk in sugar and salt until smooth; whisk in eggs and vanilla. Gently fold in flour just until smooth (do not over mix). Fold in remaining 1/2 cup chocolate chips
4. Spread batter evenly in prepared pan. Bake for 40 to 50 minutes, or until a toothpick inserted in center comes out with a few moist crumbs attached. Allow to cool completely in pan. (After about 45 minutes, I toss mine in the freezer for 30 minutes to help it along. This will also help solidify the chocolate chips, giving the brownies a nice crunch.)