Triple Chocolate~Gluten-free Brownies that will rock your chocolate world!

                                               

Gosh that’s a big intro but I really do think these gluten-free brownies are capable of rocking your chocolate world. The brownies are rich but not too rich plus you can always eat a small piece if you think they are too rich! How do you like that solution?  Honestly would I steer you wrong in the world of chocolate?!  Rich, dense, cakey, chewy and of course chocolaty oh and easy to make – there’s nothing more you could want from a brownie.

Rose’s Christmas Cookies by Rose Levy Beranbaum has been one of my favorite cookbooks for YEARS and my copy is full of bookmarks and scribbles and drops of age old batter here and there. Did I mention I LOVE this book. Sadly though when I went gluten free I put the book aside, I mourned many of my cookbooks. When would I use them again? Silly girl, anytime you want!  Did you know that many regular recipes can be turned into gluten free recipes? It takes a bit of tweaking, gluten-free flour, xanthan gum and a quality recipe, if you start out with a respected cookbook author many a times you can make a gluten free version. That is the key, a really good recipe to start out with.

Rose’s Christmas Cookies has a brownie recipe in it, a cocoa brownie at that! Shush you gaspers. I know there is a belief that brownies must be made with all kinds of gourmet chocolates but this recipe breaks that belief. Think you have too many brownie recipes already? Of course most have a favorite recipe for brownies and I’ve got a recipe from a friend that I always make but I’ve been wanting to try this recipe and I’ve been wanting to convert recipes so here goes:

Gluten-Free Triple Chocolate Brownies
based on Cocoa Brownies by Rose Levy Beranbaum

• 14 Tbsps/7oz butter
• 1/2 cup plus 2 tsps.Saco Cocoa  *** Saco Cocoa is gluten-free and yummy***
• 1 cup plus 3 Tbsps. sugar
• 3 large eggs  *** at room temp OR warmed in a bowl of hot tap water***
• 2 tsps. gluten-free vanilla  *** I’m using homemade but McCormick's is gluten free as are many brands***
• 1/2 cup gluten-free flour *recipe below
• 1/2 tsp. xanthan gum
• pinch salt
• 3/4 cup dark  chocolate chips *Guittard is gluten free
• 1/4 cup white  chocolate chips 
• optional, crushed candy canes *Spangler is gluten free

Preheat the oven to 325°. Line an 8x8 pan with parchment paper and spray with nonstick cooking spray (gluten-free of course). The parchment paper doesn’t lay in the pan nicely but it won’t matter once you put the batter in. Wax paper will do also.
Whisk the flour with the xanthan gum and the salt, set aside. In a medium saucepan on low heat melt the butter OR in a medium bowl microwave on low heat. Remove from the heat and stir in the cocoa until its smooth, stir in the sugar, then the eggs then the vanilla. Stir in the flour mixture, the batter may get thick but don’t worry this is fine. Stir in the dark chocolate chips ONLY, the white is for drizzling over the top.
Scoop the batter into the prepared pan, yes the paper has popped out and yes the batter will put it back in place – you may have to even it out a bit though. Spread the batter to the edges and even the top out.   Bake for 30 to 40 minutes, watching closely towards the end. To test the brownies insert a toothpick in the center, moist crumbs will stick to it, the pick won’t come out dry – this is important otherwise the brownies will be over baked and dry. I use a glass pan which seems to be a bit smaller on the inside making the brownies taller but  this increases my baking time slightly, it takes mine 38 minutes. Place on a wire rack to cool, let them cool as much as possible. I’m laughing to myself as I write this, of course they are supposed to cool in the pan completely but I can never wait that long. If you used parchment or wax paper you should be able to lift the whole thing out of the pan while they are still slightly warm.
Melt the white chocolate chips with 1 tsp coconut oil or shortening, the purpose of this is to keep the white chocolate smooth and of drizzling quality. I don’t own a double boiler but a metal bowl over a pan of hot water works just fine, don’t boil the water the chocolate won’t like it at all.  Once melted and smooth drizzle the white chocolate over the brownies in any pattern you desire. Crushed candy canes can be sprinkled onto the white chocolate while it’s still soft. Cut into 2 inch squares or into small squares for brownie bites.
Gluten-free flour blend

• 1 1/2 cups brown rice flour or sorghum flour
• 1 1/2 cup cornstarch or potato starch or a combination of both (I've done this when I run low on one or the other)
• 1 cup tapioca flour
  Blend well and store in a cool dry place.

~Enjoy and thank you for reading What The Food Gluten-free~

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