Day 2 of a migraine and it’s not pretty. I’m all out of sorts. It’s a good thing I don’t have a lot to do today.
But, my nephews are coming to stay with us for the rest of the week today. I wanted to have a treat for them to have, so I decided to make brownies and frost them with a cream cheese frosting. Here’s the recipe….which is adapted from THIS recipe from Jules Gluten Free Flour/blog.
Gluten Free Brownies
4 ounces unsweetened chocolate (4-1 oz baking squares)
1 cup chocolate chips (I use Enjoy Life brand)
16 Tbsp butter (2 sticks – I know, it’s A LOT)
2 cups coconut sugar
4 tsp pure vanilla extract
4 large eggs
½ cup black coffee, prepared
1 1/3 cup Jules Gluten Free All Purpose Flour
1 tsp salt
2 tsp baking powder (make sure it’s gluten free)
Preheat oven to 325º. Spray 9 x 13 pan with non-stick spray.
Prepare a double boiler or a medium-size pan filled with 1 inch of water, with a slightly smaller pan sitting on top of the pan with water (I use a large sized sauce pan with a glass bowl that has a lip that sets on the edge of the pan perfectly). Boil the water in the bottom pan, then cut the flame back to low-medium and add the chocolates and butter to the top pan over the simmering water. Stir and remove from heat when melted.
In a separate bowl, whisk together the sugar and vanilla, then stir in the eggs, one at a time. Finally, add in the coffee and continue to whisk until mixture is completely smooth. Add to the melted chocolate mixture.
In a large bowl, whisk to combine the flour, salt, and baking powder. Stir into the melted chocolate-sugar pot until combined.
Pour the batter into the greased pan and bake for about 35 minutes, or until a toothpick inserted in center comes out with only a few wet crumbs (not totally clean, or they’ll be overcooked!).
As a rule, brownies are much better on the undone side, as opposed to the overdone side.
Cool and frost or top with powdered sugar….or eat as is. Enjoy!