Hello, I hope everyone had a good Easter. I just want to let you know that Kinnikinnick has delicious blueberry donuts for sale right now. If you are a donut lover, and who isn’t, these are the perfect little breakfast treat. Enjoy!!! Full disclosure; I received a free package of blueberry donuts to try from Kinnikinnick.
Thursday, April 14, 2011
I’m no stranger to a batch of brownies. Quite often a cheap box of brownie mix and some vanilla ice cream make their way into the grocery cart when firefighters go shopping for their daily supplies. Even at home I have made some decent gluten free brownies from scratch. Not to mention, there are a couple good GF brownie mixes available as well. I have to tell you, the recipe I’m about to give you puts all other brownies to shame, even the non gluten free ones. As an added bonus, these brownies are super simple to make. Up until a couple of years ago, I had no idea what browned butter was. Now that I have tried it, I’ve used brown butter in several recipes. For those of you who don’t know what is so special about brown butter, allow me to fill you in. When you take butter and heat it in a saucepan over medium heat, it begins to melt and foam up. After 4-5 minutes, the butter begins to darken in color and “brown.” When the butter browns, it takes on a very nutty, earthy flavor that tastes great when used with chocolate.
Gluten Free Brown Butter Brownies
from Bon Appetit, modified to be gluten free
10 Tbs unsalted butter (1-1/4 sticks)
1-1/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1/4 tsp salt
2 tsp water
1 tsp vanilla
1/3 cup plus 1 Tbs GF flour mix
1/2-1 cup walnut piecesStart by pre heating your oven to 325 degrees F. Next, line an 8inch by 8inch pan with tin foil. Lightly coat the foil with cooking spray. In a small bowl, mix the sugar, cocoa powder, and salt together, set aside.Melt the butter in a medium saucepan over medium heat.I wanted to show the transformation of the butter here. After the butter melts it is still golden yellow and it begins to foam up.After, 4-5 minutes you will see the butter getting darker and “browning.” Make sure you stir the butter occasionally so it doesn’t burn. Once the butter reaches a deep brown color, remove from the heat.Next, add the sugar, cocoa powder, salt mix. Add in the vanilla and 2 tsps of water as well. Stir the mixture well. The mix will be a little grainy at this point. Let it cool down for about 5 minutes before adding the eggs, one at a time.After the eggs are mixed in, the batter will become smooth and shiny. Add in the gf flour and beat vigorously for about 60-70 strokes.Stir in the walnuts.Pour the batter into your prepared pan and throw it in the oven for 20-25 minutes or until an inserted toothpick comes out mostly clean with a few crumbs on it. Cool the brownies in the pan on a rack. After they are cooled, you should be able to lift the brownies out of the pan by carefully lifting the tin foil on the sides of the pan.Now you have a whole pile of ooey gooey delicious gluten free brownies. Like I said before, these are the best brownies I’ve ever had.They even go great with a scoop of vanilla ice cream. Enjoy!!!