If you read my post last week talking about how lucky I am to have co-workers who tolerate my obsession with all things gluten-free, you’ll understand why I’m so freakin’ excited over these brownies today! It’s nice to not feel like the weird kid when everyone is tucking into community sweets and I always appreciate when someone volunteers to bake for me.
My co-worker Claudia has been talking about making brownies all week for the gluten-tolerant set, and she made a special batch of these amazingly moist and delicious brownies just for me! OMG OMG OMG were they delish! Seriously, they were extra fudgy, moist, and most importantly didn’t have that “gluten free” texture. You know what I mean…that grainy, dense brick that tastes like chocolate, but you’ll eat regardless since you’re dying for brownies.
Here is the recipe that Claudia modified from a regular recipe. Be careful though…You might eat the whole pan – I did!
- 1 cup butter
- .5 ounces unsweetened chocolate
- 1 pound gluten free chocolate chips
- 2 extra-large eggs
- 1 tablespoon pure vanilla extract
- 2 1/4 cups sugar
- 1 1/4 cups all-rice flower
- 1 tablespoon baking powder
- dash of salt and 3 tablespoons of water
- 3 cups chopped walnuts (optional)
Preheat the oven to 350 degrees.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 10 large squares.
Goes great with a big glass of milk. Enjoy!