Wednesday, January 6, 2010

GF Katherine Hepburn Brownies

GF Katherine Hepburn Brownies

These brownies have a great truffle-like texture that will make all chocolate lovers beg for more!


½ Cup GF Flour:

¼ Cup GF Potato Starch

¼ Cup GF Oat Flour* (or GF Sorghum Flour)

¼ Cup GF Corn Flour* (or GF Rice Flour)

2 Tbsp. GF Tapioca Starch

¼ tsp. Guar Gum

¼ tsp. Xanthan Gum

¼ tsp. Salt

2 oz. Unsweetened Chocolate; chopped

½ Cup Unsalted Butter; cut into pieces

1 Cup Sugar

2 Eggs

½ tsp. Vanilla Extract

1 Cup Walnuts or Pecans; chopped (optional)

Preheat oven to 325°. Butter and flour (with excess GF Flour; see below) an 8 inch square baking pan.

Measure GF Flour ingredients into a medium bowl, sift ingredients together then re-measure ingredients to ½ Cup Total; use one to two Tbsp of the excess GF Flour to flour the brownie pan, save the rest of the excess flour for future use. Add Guar Gum, Xanthan Gum, and Salt; sift mixture two to three times.

Meanwhile, place unsweetened chocolate and butter in a large metal bowl. Place metal bowl over a pan of simmering water to melt the butter and chocolate together while stirring with a whisk (a double boiler may be used instead, but I would advise against using the microwave). Once the chocolate and butter have melted, remove bowl from heat and whisk in sugar. Next stir in Vanilla Extract and Eggs, whisking until thoroughly combined. Finally stir in the GF Flour mixture and nuts (if using).

Pour Brownie batter into the prepared pan (spread batter out evenly). Bake brownies at 325° for 30 to 35 minutes or until toothpick comes out clean in the center. Remove from oven and allow to pan cool on a wire rack. Serve at room temp. or chilled.

Makes one 8x8 pan of Brownies (about 16 Brownies)

*These brownies freeze well!

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