Post 200: I-may-die-of-chocolate-poisoning Brownies
Passover friendly and gluten free!
Preheat oven to 300°F (150°C). Grease 8×8" (20×20 cm) pan with butter and rice-flour bottom.
Combine in a medium bowl:
4 eggs, beaten
1½ cups (335 g) white sugar
½ cup (85 g) brown sugar (use C&H or another real brown sugar)
Add:
1 cup (225 g) melted butter
1¼ cups (275 g) Hershey's Special Dark cocoa, or ¾ cup (175 g) dutched cocoa and ½ cup (100 g) regular cocoa
2 teaspoons (10 ml) vanilla
½ teaspoon (2.5 ml) sea salt or kosher salt
½ teaspoon (2.5 ml) xanthan gum
¼ cup (38 g) rice flour
¼ cup (38 g) potato starch
Pour into prepared pan. Bake for 40–45 minutes until center does not jiggle when you move the pan. Let cool completely on a wire rack before eating.
© Bethylene, 2007
Preheat oven to 300°F (150°C). Grease 8×8" (20×20 cm) pan with butter and rice-flour bottom.
Combine in a medium bowl:
4 eggs, beaten
1½ cups (335 g) white sugar
½ cup (85 g) brown sugar (use C&H or another real brown sugar)
Add:
1 cup (225 g) melted butter
1¼ cups (275 g) Hershey's Special Dark cocoa, or ¾ cup (175 g) dutched cocoa and ½ cup (100 g) regular cocoa
2 teaspoons (10 ml) vanilla
½ teaspoon (2.5 ml) sea salt or kosher salt
½ teaspoon (2.5 ml) xanthan gum
¼ cup (38 g) rice flour
¼ cup (38 g) potato starch
Pour into prepared pan. Bake for 40–45 minutes until center does not jiggle when you move the pan. Let cool completely on a wire rack before eating.
© Bethylene, 2007
posted by Bethylene at 15:27
2 Comments:
wow, yum. I am impressed by your unexpected home-making ability...
Perhaps, but then you've forgotten how amazing it is to completely captivate someone's thoughts, with a few simple words. You wish you only had a couple f talents, you wouldn't have to work so hard to cultivate them...
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