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Baking gluten-free

Gluten-free brownies

April 23, 2008

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Makes 24

These brownies are made with unsweetened cocoa powder, garbanzo bean flour, and chocolate morsels. Bake them in an 11-by-8-inch glass dish or a standard 9-by-13-inch pan. The glass produces a thicker brownie with a chewy crust; the metal pan a thinner brownie with softer edges. All ingredients are gluten-free.

Butter (for the pan)
1 cup Bob's Red Mill garbanzo bean flour
1 cup Hershey's unsweetened cocoa powder
1/2 cup Ener-G tapioca flour
1 teaspoon Rumford baking powder
1/2 teaspoon Arm & Hammer baking soda
1/2 teaspoon kosher salt
6 eggs
2 cups superfine sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, melted and cooled
1 tablespoon Durkee pure vanilla extract
1 cup Nestle dark chocolate morsels
1. Set the oven at 350 degrees. Butter an 11-by-8-inch glass baking dish or a 9-by-13-inch metal baking pan. Line the bottom with parchment paper and butter the paper.

2. In a bowl, combine the bean flour, cocoa, tapioca flour, baking powder, baking soda, and salt. Whisk to combine them.

3. In another larger bowl, whisk the eggs and add the sugar, whisking only until blended. Add the butter and vanilla and use the whisk to blend them without beating.

4. Tip the flour mixture into the bowl. Add the morsels. With a large spoon stir them together until no dry patches show. Pour into the pan.

5. Bake the brownies in the middle of the oven for 40 to 45 minutes (for glass) or 35 to 40 minutes (for metal) or until the top is just set. Cool completely in the pan.

6. Cut around the edges. Place a baking sheet upside down over the brownies and turn the pan to unmold them. They will be sitting paper up. Peel off the paper. Use a long serrated knife to make 3 lengthwise cuts and 5 crosswise cuts in the block of brownies, to make 24 pieces. Turn the pieces right-side up. Store in an airtight container for up to 3 days or freeze for up to 1 month. Ingrid Lysgaard