Classic gluten-free brownies
I’m ecstatic about chocolate and on the pages of my blog I often express my admiration to it. Nevertheless, I again and again find words to say how much I love it. Millions of people were seduced by the taste of chocolate and it won my heart as well .
That’s because the delicacy from cocoa beans to me individually isn’t just a typical sweet or an ingredient, it’s magic! While chocolate tempering is a process of creating something wonderful and vivid.
There are so many refinements and beauty while working with chocolate, but perhaps the most fascinating thing is a flowing stream of tempered chocolate, which is a very lifelike brook, that in the end becomes a part of masterpiece.
Oh, how many masterpieces with chocolate can be created! If you want to dive into the world of chocolate, I highly recommend looking through book «Couture Chocolate» by William Curley. Browsing through the book, you will find all key chocolate-making techniques illuminated with step-by-step photography as well as a variety of classic and original recipes. For sure, you will find the author’s recipe of chestnut & sesame brownies as well.
So, my today’s post is about brownies! No no, I’m not going to describe a recipe of brownie from the mentioned book, but this one is also good and besides it is gluten-free. Please remember that whatever brownies recipe you choose, if you want that taste of the great brownie, you should use only chocolate and cocoa powder of high quality! Well, let’s start!?
Classic gluten-free brownies
Ingredient form 20cm x 20cm (8-inch x 8-inch)- 115 grams (4 ounces) АТК Gluten-Free Flour Blend (здесь)
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- 200 grams (7 ounces) semisweet/black chocolate (56-78% )
- 115 grams (4 ounces) unsalted butter 82% (cut into pieces)
- 3 tablespoons unsweetened cocoa powder
- 230 grams (8 ¾ ounces) sugar
- 3 eggs
- 2 teaspoons vanilla extract
- Lay sheets of foil in square baking pan and spray with vegetable oil spray or oil with vegetable oil.
- Whisk flour blend, salt, and xanthan gum together in bowl and set aside.
- Microwave chocolate, butter, and cocoa in bowl at 50 percent power, stirring often, until melted and smooth. Let mixture cool slightly. .
- Whisk sugar, eggs, and vanilla together in large bowl. Whisk in cooled chocolate mixture. Stir in flour mixture using rubber spatula and mix until well combined (mixture will be sticky and tough).
- Scrape batter into prepared pan and smooth top with spatula. Cover pan with plastic wrap or cling film and let batter rest for 30 minutes.
- Heat oven to 180 degrees, remove plastic wrap or cling film and bake until toothpick inserted in center comes out with few moist crumbs attached, 45 to 55 minutes. Brownies should look like on the photo. Let brownies cool completely in pan on wire rack, about 2 hours. Cut into squares and serve.
The base of recipe you can find in "The how can it be gluten free cookbook" by "America's test kitchen"