I love brownies! I know you know that. But I’ve just discovered the more dense fudgy kind, thanks to my friends Jill and TJ. TJ is a chef and caterer at Donovan’s Dish. He makes amazing fudgy brownies and when I was injured he kept me in chocolate awesomeness. Well I can’t keep asking them to support my habit, so I decided to try and recreate them. There have been lots of failures and then yesterday it was so dreary out, I needed my hit! As I started pulling out ingredients I realized I was low on unbleached flour and had some Cup 4 Cup gluten free. Since it’s interchangeable, I interchanged! It’s a bit more expensive because you can only purchase it at William Sonoma around here. If you go to their website you can see if there is another spot closer to you.
So how did I do????
Oh yeah baby. TJ’s are still the bomb but these are pretty darn close. Yay me :) And now I can make them for my best friend, Sapna, who is also gluten free.
So how do they differ from my chewy brownies?
Here’s the recipe:
- 1/2 cup butter
- 6 oz dark chocolate
- 2 eggs
- 1 1/4 cup sugar
- 1 tsp vanilla
- 1/2 cup gluten free flour (I used Cup 4 Cup but you could use your favourite GF flour)
- Melt butter and chocolate over a double boiler.
- Remove from heat and stir in sugar.
- Add eggs one at a time with continuous stirring. Add vanilla.
- Finally combine with GF flour and pour into prepared baking sheet.
- Bake at 350 for 20 minutes in a 8” square pan.
- Let cool completely.
Although there were pretty good with a bit of warmth out of the oven, I think they rocked it cold. I put mine in the fridge and waited an extra 20 minutes to try them that way and that’s they way I like them (a-huh a-huh) :)
So try these, you won’t regret it!
Thanks for looking!
*This is not a sponsored post, I used Cup 4 Cup on my own accord and loved how it tasted.