GF Brownies

Last week I hinted at chocolate things baking, that I couldn't wait to share. . . but then I waited. . .

There are two reasons for this: 1.) I was sick, I had a head-cold that lasted WAAAAAYYY too long, and 2.) I wasn't in love with the recipe (which didn't stop me from consuming them, but that's not the point). So I did some searching and I did some tinkering and came up with a brownie recipe that is just as good, dare I say better? than the Ghirardelli boxed brownie mix.

I scored big time at Christmas this year; my husband gave me a box of treasures from Penzey's Spices. One of the treasures was some really fantastic cocoa. Everyone likes chocolate--if you say you don't, you're a dirty rotten liar!--ahem. . . pardon my outburst. . . I love chocolate, even cheap chocolate, but good chocolate is a real thing of beauty. Living in Alaska generally means very limited choices, so Hershey's cocoa is usually as good as it gets. I'm not sure I can go back to Hershey's. This Penzey's stuff is amazing. I want to say orgasmic, but that seems vulgar, and really this is pure beauty.

The recipe I tried before was adapted from Alton Brown. It really was good, but it just didn't have the texture I was looking for. I like brownies to have a little bit of tooth to them. His brownies are rich and heavy, and moist, but no chew. I perused the interwebs and a few of my home cookbooks until I stumbled on a recipe that had very similar ingredients, but slightly different ratios and techniques. So here you go:

Gluten Free Brownies

200 g (1 1/2 cup) flour (I used a 70% sweet white rice, 30% potato starch blend)
250 g (2 cups) granulated sugar
150 g (1 1/4 cup) cocoa powder (I used Penzey's Dutch Processed Cocoa)
5 g (1 tsp) baking powder
5 g (1 tsp) salt
3 g (1tsp) instant espresso powder
3 tsp vanilla extract
4 eggs
225 g (8 oz) unsalted butter, melted and cooled

Preheat your oven to 350˚F. Grease a 9x13" glass pan. You can use a smaller pan, but be prepared to increase the baking time. Melt your butter and set it aside to cool. Crack open the eggs into a small bowl, whisk them together and then add the vanilla extract. In a large bowl: measure out your dry ingredients. You may want to sift the cocoa to get out any lumps. Whisk together your dry ingredients and then add the butter and eggs. With a spatula fold the wet ingredients into the dry until combined. If you are using wheat-flour be careful not to over mix, over mixing makes for very tough brownies. The batter will be very thick, carefully scoop it into the prepared pan and smooth with a spatula as needed. Bake for 30-35 minutes. Check for done-ness by sticking a toothpick into the middle. The toothpick should come out with  couple of crumbs, but not batter. When you judge the brownies to be done, pull them out and let them cool at least 5 minutes before cutting. May I suggest serving with a scoop of vanilla ice cream? Enjoy!