Is a Brownie just a brownie? Gluten Free Brownies to die for

Is a Brownie just a brownie? Gluten Free Brownies to die for

I have been thinking a lot about the little things that make such a HUGE difference. A thank you card sent by snail mail, a kiss that lingers just a second longer, the way the bed feels when you change the sheets or the surprisingly sweet juicy flavour of local seasonal apples after eating ones that have been out of season for months. Simple things that infuse the old with new life.

Over the weekend we tried to catch a glimpse of the super blood moon. We kept the kiddo (Simon was with his Dad) up until 10PM and made our way down to the Leslie Spit and Cherry Beach only to find a cloud obstructed view. What could have been a disappointment became magic. As we sat in the sand waiting for the elusive moon, Chinese lanterns were being released over the water for the Mid Autumn Festival. My camera only captured the impression of the hands setting them free. Something small that breathed new life into an evening trip to the beach. It was beautiful.

Toronto Skies | My Momma's Hands

This made me think of chocolate chip cookies and brownies. Man, I could write a whole book about the nuances of these treats. It’s funny that we think of them as being really simple – even boring – ubiquitous fall back desserts. Sigh. No way! These recipes are treasures representing the subtle differences you find when visiting a friends house for the first time.

Let’s talk chocolate chip cookies for a moment. I have three different versions I make for the kids – and by the way – my littlest boy Jack would choose a chocolate chip cookie over any other dessert put in front of him. The first version is a traditional chocolate chip cookie…the one you see on the chip package, the second is a knockoff of Levaine bakery beauties…mountainous and filled with roughly chopped chocolate and the third is a super thin version that is reminiscent of lace cookies…crisp, thin and spiked with bittersweet melted goodness. This recipe will be on the blog in two weeks time.

Cookies Thin and Crisp | My Momma's Hands

Everyone has a different idea of the prefect cookie. I personally love em salty, crispy & thin – with a heavy molasses touch. Other people like them soft and cakey with sweeter edge. The permutations are innumerable.

…and now for the brownies. I have been working towards the ultimate brownie for years. Which has led me to discover that there is absolutely – no – such – thing…ha! All these years…recipe testing…agonizing…doing and redoing has led me to the simple conclusion that it’s all good. because each variation has it’s own special and unique quality. This is something I need to take heed of not only in my baking life, but in my personal one.

So today I bring you this decadent, delicious, one of a kind gluten free brownie. Much love from my kitchen to yours.

Gluten Free Brownies to Die for

Ingredients
1 cup of butter (plus 2 Tbsp)
2 1/2 cups of bittersweet chocolate (1 cups set aside and chopped)
2 Tbsp cocoar
1 1/2 cups coconut sugar
5 eggs
2 Tbsp potato starch
1 tbsp coffee instant mixed w. equal water

Directions

Preheat to 350 Degrees

Melt the butter and chocolate together over a double boiler (be sure to reserve 1 cup of chopped chocolate to fold in at the end). The amount of butter is a bit over a cup – simply because my baking can be a bit imprecise, as I do things by feel. Just getting into the swing of exact measurements ;). When the chocolate and butter are melted add the coconut sugar and coffee. The coconut sugar has a bit of a grainy texture, but don’t worry it will work out in the end. You can replace the coconut sugar with brown sugar if you prefer.

Beat cold eggs one at a time into the cooled chocolate, butter and sugar mixture. I beat for about 60 second with each addition. You want the batter to be thick and glossy.

Sift the potato starch and cocoa and mix into the batter then whisk vigorously once again. Make sure it’s thoroughly incorporated – about 2 minutes of whisking. This is an important step for the texture of the brownies. Line an 11x7x2 pan with parchment and bake in an oven for about 20/25 minutes. Whatever you do – do not over cook! Brownies should be just set. Do not cut for at least 20 minutes after you take them out of the oven – and they are best served within 30 minutes. Hey these suckers taste great the next day – but by then the chocolate has solidified and the the texture is a bit more dense and crumbly.

Sweet Emotion Aerosmith

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