The wait is over. This blog has been missing one of the most important staples to any gluten free diet. Well, I'm finally adding it to make things complete....Brownies. Ooooey, goooey, yuuuummmmmy brownies.
Follow the recipe exactly and you will love the results! If you are like me you will just start throwing the ingredients into a bowl and start mixing. So I'm going to give the instructions while we go. It's taken me years to perfect these, and I want you to get it right the first time!!
Use a big bowl and a wooden spoon. Hide the mixer. Preheat oven to 350
2 Cubes of soft butter (that's 1 Cup). It's best that you anticipate making these and put your butter on the counter. Microwaved butter always messes the delicate balance of the mixture!! :) We keep several pounds of butter on the counter at all times!
2 Cups of SugarMix these 2 together SLIGHTLY, just till the sugar is moist but not creamed
4 eggs2 tsp vanilla (did you know that you can get Mexican vanilla at the Mexican tiendas in town?? True story, and there is NOTHING better than Mexican Vanilla - as far as Vanilla goes...)
2 Tbls Light Corn Syrup
Mix these ingredients only SLIGHTLY again. Till eggs are mixed in. You will see chunks of butter and maybe egg....don't keep mixing!
In another small bowl combine your dry ingredients well. You want the xanthan gum to be mixed well into the flour.
1 C GF Baking Flour Mix (the one using the Asian White Rice Flour) *see GF Flour Mixes for info
1 tsp xanthan gum3/4 C baking cocoa (I prefer the one in bulk at Winco over the Hershey's. The one at Winco is a little darker and richer.)
Add to your wet ingredients and mix SLIGHTLY. Just until you can see that all the dry is mixed into the wet. The less you stir the better. It will make a smooth batter but as soon as it is smooth stop stirring. And be careful not to eat all of the batter before you get to cook some or you won't know why you didn't stir it too much!
Lightly spray your pan. I like to use my Pampered Chef Rectangular stone. It makes the brownies thinner. So a smaller cookie sheet would work too. (Not the big jelly roll-too big)
or a 9x13 works too. For the thinner brownies bake 20-25 min. Watch closely. Edges should be slightly browned. 9x13 bake for 30-35 min. check center with a knife. Should be clean.
Try to let them cool before digging in. It takes will power!!