Friday, January 9, 2009
The Best-Ever Gluten Free Brownies
This is my very own recipe. I think you're going to love it!
Trishydee's Unbelievable GF Brownies
4 squares Unsweetened Chocolate (I like Baker's)
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
1 tsp. vanilla
1 cup rice or tapioca flour
1 cup coarsely chopped salted peanuts (my fave), pecans or walnuts (opt.)
PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil or spray with cooking spray.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Spread into prepared pan.
BAKE about 30 min. or until wooden pick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Frost with Chocolate Frosting (below.)
Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature.
2 squares Unsweetened Chocolate
1/4 stick butter or margarine, softened
2 cups powdered sugar
1 tsp. vanilla
2 T. milk
2 T. chopped nuts (opt.)
MELT chocolate in microwave in 30 sec. increments, stirring after each; set aside.
BEAT butter with electric mixer on medium speed until creamy. Gradually add about half of the sugar, beating on low speed after each addition until well blended. Add chocolate and vanilla; mix well.
ADD remaining sugar alternately with the milk, beating until well blended after each addition. Add more milk to thin as desired.
SPRINKLE with chopped nuts.