Brownies. These treats haunt those of us who are gluten free because they are so hard to resist! And people bring them to EVERYTHING: picnics, potlucks, birthdays, office parties, sleepovers, family dinners, etc. Why? Because they are damn delicious! Ooey Gooey, chewy chocolate goodness.
I AM gluten free but I AM NOT giving up brownies!!!
I have tried several gluten free box recipes and consider them up to par, especially when you don’t have the extra time and love to put into a homemade batch, but NOTHING compares to the real thing…It rarely does under any circumstances. Brownies are no different.
This is Duff’s Recipe, pulled straight from the pages of the Food Network Magazine: March 2019. It’s wonderful brownie perfection, but I can’t eat it!!! Simple FIX for all you gluten free-ers out there!!!
These brownies are NOT, Keto, Paleo, Vegan, Low Calorie, Adkins, or WW Friendly…The ARE, Indulgent, Delicious, Sinful, Eat in your bed & make no apologies brownies.
I changed 3 things folks, and VOILA! Gluten free brownies that will fool even the most dedicated brownie connoisseur. I’d bet my BROWNIES!!!
SO what are those 3 things???:
- I substituted All Purpose Flour for Gluten Free All Purpose Flour (Pillsbury Brand – my personal favorite). One for one. Easy!
- I used mini semi-sweet chocolate chips instead of chocolate chunks. No reason, it’s just what I had. The Chocolate Chunks Duff uses are also gluten free.
- I used regular eggs (same amount – 3 whole eggs and 2 egg yolks) for the XL Eggs. Truth: I was at a store that didn’t have XL eggs, and I was too lazy to go to another store so I decided to take my chances with my plan old large eggs. Don’t worry, everything worked out just fine.
Here Is how I whipped these tasty Devil’s up. And they are the Devil disguised as chocolate…They will make you eat them even though you know its bad…But so good.
I took lots of photos because…Chocolate & Butter…Two of the most photogenic things out there!!!
First: Add the bittersweet Chocolate and Butter together in a double boiler (sounds fancy, right? A double boiler is a saucepan filled with about 2″ of simmering water with a glass bowl on top that holds your ingredients). I can hardly stand this…melting butter and chocolate…”These are a few of my favorite things.”
As your butter and chocolate merry together into this perfect chocolate soup you know you are headed in the right direction. Tip: Make sure your water in the bottom of your saucepan is not at a full boil as it will scorch the chocolate…and no sadder words were ever said in brownie making land ( sniff, sniff)
While the butter and chocolate are melting in the double-boiler grab a large bowl and add the following: Brown sugar, white sugar, 3 regular eggs, and 2 egg yolks. Stir together to combine.
Next, add the vanilla and salt. Stir to combine.
Here is where the magic starts to happen. You are going to take your butter/chocolate soup and add it to the sugar/egg mixture. Stir until combined.
Almost there: Add the flour and stir.
This step says “Optional” in the recipe, but who are we kidding? Like I’m not going to add more chocolate when I clearly can!! We are all adults here. It’s time to live a little. Add those chocolate chips, don’t look back, (I chose the mini ones over the chunks) and stir one last time to combine.
Bake the brownies at 350 degrees for about 45 minutes (mine took the entire time)…Just keep a watchful eye. You don’t want your beautiful work to burn.
This is what you should end up with: a perfect chocolate cracked top and a buttery, melt in your mouth, stick to your teeth, rich, chocolate experience like no other you have ever had in a brownie.
You can serve this up with ice cream, chocolate sauce, whipped cream, caramel, or whatever your heart desires. Me, I just like them plain.
***Pro Tip From Duff: Make sure you wait 45 minutes (at least) to cut these suckers or, as Duff says, “…If you try to cut them early they will fall apart and ruin your day…”
Gluten Free isn’t Stopping Me,