I have to say right off the bat that I don’t have a gluten free diet, but I completely understand why some people cannot have gluten or choose not to eat gluten. This was the first time I’ve made, or even tasted gluten free brownies. I was a little nervous taking that first bite, but they were delicious. The brownie was cake-like and super moist, very chocolatey. Everything a brownie should be; without the gluten of course.
My oldest daughter Samantha has a friend who’s in the first category; she can’t have any gluten at all. This young lady was at the house and I wanted to be nice so I baked her some chocolate chip cookies, gluten free of course. I won’t mention the brand of cookie mix I used, but they didn’t even look good on the box. That should have been a clue for me. I’ve got some tricks up my sleeve for making chocolate chip cookies, so I gave it a shot. Later that night I was pulling a sheet of the worst batch of cookies out of the oven. Until that moment I never really understood when food is described by having a cardboard flavor.
I felt really bad, so I told my daughter’s friend that I would redeem myself. Meanwhile on Instagram there are several food bloggers and food enthusiasts that only eat gluten free. Well I happen to follow some of these people and I can assure you, they make gluten free look delicious!
It was only a matter of time before I saw this delicious recipe for gluten free brownies. Ready to do some gluten free baking, I preheated the oven and prepared my 8 X 8 inch pan by lining it with parchment paper. This would allow me to pull the brownies out of the pan without them sticking at all.
Next I stirred my dry ingredients together in a mixing bowl. Gluten free flour, cocoa powder, baking powder, and salt. I melted one and a half sticks of butter in a medium saucepan, then stirred in some sugar, a few eggs, and some vanilla extract. I stirred the butter and egg mixture into the flour mixture, just until it was combined. Then I poured it into my baking pan.
I baked the brownies for about thirty five minutes until the edge of the brownies were starting to pull away from the pan and a toothpick would come out clean after sticking it in the center. I let the brownies cool off for a few minutes before I pulled them out of the pan, sliced them, and gave them a dusting of powdered sugar.
So you’ve already made some delicious recipes from my website or you’re going to make them soon. Are you going to bring them to work or a party? Because I know you want to show off the food you made. Either way you’re going to need something to bring it in right?
I recommend, the Pampered Chef Chillzanne Rectangle Server. I’ve had one for years and I always use it for bringing food like this to parties or work. It comes with an insert and removable dividers. The insert will keep your food cold if you store it in the freezer beforehand. A nice thing about the insert is that one side is flat and the other side has cut outs specifically made for deviled eggs.
Adapted from Michelle Couch via Instagram @MAC_1031