Gluten-Free Cooking Spree
Description
Grease a parchment paper-lined or Silpat-lined sheet tray with 1 tablespoon of the olive oil. In the bowl of a stand mixer fitted with the dough hook, combine the flours, milk powder, xanthan gum, salt, yeast, and sugar. In a large bowl, combine the water and remaining 3 tablespoons of olive oil.
Ingreadient :
- 5 oz. dark chocolate chips (gluten-free) + more for topping
- ½ C. butter
- 2 eggs
- 1 C. packed light brown sugar
- 1 tsp. vanilla extract
- ½ C. almonds, processed into a fine meal (or ½ C. almond flour)
- ¼ C. brown rice flour
- ½ tsp. fine sea salt
- ½ tsp. baking soda
Direction :
- Preheat the oven to 350ºF. Butter an 8-by-8-inch square baking pan.
- Microwave the dark chocolate and butter in a Pyrex bowl for 45 seconds, stirring once halfway.
- In a stand mixer using the whisk attachment, beat the eggs on medium-high speed until frothy. Add the brown sugar and beat until the mixture is smooth.
- Add the melted chocolate mixture to the egg mixture and beat well for 1 minute. Add the vanilla and whisk until blended. The chocolate will look smooth and glossy. Remove bowl from stand and set aside.
- In a large bowl, whisk together the ground almonds (or flour), rice flour, salt and baking soda. Add this dry mix to the chocolate mixture and stir until just combined. Pour batter into prepared pan. Sprinkle another 2 to 4 tablespoons of chocolate chips evenly over the batter if desired. Place in the oven and bake for 32 to 34 minutes. Test with a paring knife or a toothpick.
- Cool completely on a wire rack, about 1 hour. Run a butter knife around the edges of the pan. Turn pan over quickly and slam onto a cutting board. The whole block of brownies should come right out. Leave the brownie block face down and cut into 16 squares, wiping knife in between cuts. Serve or store in an airtight container.
