No more brownie mixes. I have found, through some trial and error, a really great way to make brownies. It's fudgey, it tastes double-chocolate-y (and it is, because it uses both chocolate chips and cocoa), and well, they're great! I can't claim that they're healthy, because they're not, but they can sure hit the spot.
Move over, Betty.
Inspired by and adapted from Fudgy Homemade Brownies at My Muffin Thursdays
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4 tablespoons (1/2 stick) butter
1/4 cup milk (cow, almond, rice, soy or other)
8 ounces (or about 1 1/3 cups) chocolate chips
1 cup sugar
3 eggs
1 teaspoon vanilla
2/3 cup sorghum flour
1/3 cup tapioca starch (for lighter brownies) or quinoa flour (for heavier brownies)
1/2 teaspoon xanthan gum
1/4 cup cocoa powder
1/2 teaspoon salt
In a double boiler, melt the chocolate, milk and butter together. Set the chocolate aside to cool slightly. Whisk the sugar and eggs together in a large bowl. Whisk in vanilla. Combine the dry ingredients in another bowl, whisking together. Stir the chocolate mixture into the eggs and sugar. Then, fold in the dry ingredients. Be careful not to mix too much.
Pour into a greased 7x10 pan and bake at 350 for 35-40 minutes. You could also do the toothpick test to find out if they are done. They will be a little flaky on top, and you should let them cool for a little bit. It takes me some serious will power to leave them sitting.
You can even top them with powdered sugar to make them party-pretty.
Oh yummified. I'm going to try to make these without eggs to see if they'll hold up. I'll keep you posted. Thanks for the great recipe!
ReplyDeleteGood luck with no eggs - let me know how it goes! I don't have a lot of experience with cooking/baking without eggs, but I know it can be done.
ReplyDeleteI want to hear how the recipe turns out with no eggs too! =)
ReplyDeleteOh my! Those look amazing!
ReplyDelete