Before I was diagnosed with Celiac Disease I thought the best brownies came from a box. Really! I'm of the fudgy-moist-chewy brownie persuation and every time I made homemade brownies they turned out too cake-like. If I wanted cake, that's what I would make! Anyway, I've tried a few brownie recipes and while they had good flavor, the texture just wasn't right. One was a little grainy, one too crumbly.
But I've finally found it! Chocolate brownie heaven! While bouncing around cyberspace I came across Anita's lovely Dessert First blog. I had to look around a bit because I have a huge sweet tooth that has only gotten bigger in the past few month! The pictures are gorgeous and the desserts all look devine. I'm sure everyone could find something that calls for them to "Make me right now!" Go ahead, take a look, see if you can resist!
When I saw that her brownie recipe called for very little flour, I thought it might be just the one I could make with a few adjustments. And it was delicious - gooey and chocolatey with just the right sweetness and fudgy (oh so fudgy)! Yummy! You can find her original recipe here. Since hers is not a gluten free blog, I had to make a few modifications. Also, the small town grocery store I stopped at for bittersweet chocolate didn't have it, so I got Hershey's Special Dark chocolate instead. I had 1 oz of bittersweet left at home, so I decided to use that up and make a Quaduple Chocolate Brownie!
Quadruple Chocolate Brownie
1 oz bittersweet chocolate
4 oz dark chocolate
3 oz unsweetened chocolate
5 Tbls unsalted butter
2 eggs
1 cup sugar
1/4 tsp salt
1 tsp vanilla
3 Tbls cocoa
1/3 cup sorghum flour
1/4 tsp xanthan gum
In a double boiler (or, if you're me, metal mixing bowl on a pot of simmering water) stir butter and chocolates together until melted and combined. Remove bowl from heat and let it cool while you mix the other ingredients.
Whisk together the eggs and sugar for 2-3 minutes, until they are thick and lighten in color.
Whisk in the salt, vanilla and cocoa.
Pour in the melted chocolate/butter mixture and whisk to combine.
Sift in the flour and xanthan gum and whisk to combine.
Pour into a buttered 8 inch square pan and spread evenly with a spatula. Bake at 350 degrees for 25 minutes. Let cool on a wire rack and cut into squares. Yu-um!
This is how I enjoyed one last night:
