There is really no good excuse for not making brownies from scratch. I know box mixes sound convenient, but really, you still have to add eggs, oil, and mix it all up. I’m willing to wager that this recipe comes together just as quickly and the texture/flavor combo is dead nuts. DEAD NUTS!! I’m afraid my pics aren’t doing them justice. Notice the thin flaky crust on top, the dense fudgy center and the quintessential cracks in the photo below. These are the real deal.
Adapted from Martha Stewart Living
The trick is to not overcook the batter. Also, I like to freeze the finished product about 20 minutes before cutting into squares. That way you don’t get the gooey buildup on your knife. Enjoy.
3 T. sorghum flour *
3 T. brown rice flour, plus more for dusting
1 T. potato starch
1 T. tapioca starch
1/4 t. xanthan gum
generous pinch of salt (less than 1/4 t.)
1 C. semi-sweet chocolate chips or a 3 oz bar, chopped
6 T. ghee, Spectrum organic shortening, or butter (I used half ghee, half coconut oil)**
1/2 C. plus 2 T. brown sugar
1 t. vanilla
- Preheat oven to 375. Oil an 8×8 dish or pan or cake pan. Dust with rice flour, tap out excess, set aside.
- Whisk together flours, xanthan gum and salt. Set aside.
- Melt chocolate and 6 T. of ghee/coconut oil/butter in a heat proof bowl (I prefer glass), set over a small pot of simmering water, stirring until smooth. Remove melted mixture from heat to cool slightly.
- Mix brown sugar and eggs with an electric mixer on high for 2-3 minutes. Turn to low and slowly add the melted chocolate until incorporated. Add the vanilla. Add flour mix and continue to beat until just combined.
- Scrape batter into prepared pan and smooth top. Bake 20-30 minutes until top has cracked and the center is just set. Mine took about 23 minutes. Cool and freeze 20 minutes to cut into squares.
* Replace the gluten-free flours with an equal amount (1/2 C.) of all-purpose flour if you’re not gluten-free, omit the xanthan gum.
** I use Spectrum unrefined coconut oil. It smells slightly of coconut, as it should. I’m wary of the “refined” coconut oils.