Back at it with Gluten Free Brownies

So, it's been about 2 years since I blogged last and I figured it's about time to start up again. I've decided to take this blog in a different direction than it was initially intended and here's what I'll be doing. In addition to keeping things updated about Nick and I, I will also be focusing this blog on gluten-free and dairy free recipes along with my quilting escapades. With the first blog in 2013 I'd like to kick it off with the recipe for gluten free brownies I have perfected (in my eyes and my husbands, since he is my guinnea pig for taste quality, oh and my best friend Jamie who has celiac).

So my dive into gluten free brownies really started with knowing one of my husbands airman wanted brownies for his birthday and since this is one thing my friend Jamie and I hadn't tried to perfect, I ventured on my own to create what I think is one of the best gluten free brownies I have ever tasted. Now I will preface this by saying, I am only gluten free, not grain free. So this recipe may not work for you and you might have to play around with it. There are 3 different variations I've tried and they've all worked out just fine. The three variations are plain, mocha, and mocha chip.

I used a basic recipe from a Hershey's cookbook my mother in law gave me as a present. Well Hershey doesn't have just a basic brownie recipe, they all have some twist to them so I took the most basic looking one and made it work for me. So here we go...

The basic gluten/dairy free brownie --Preheat oven to 350

3/4 c baking cocoa
1/2 tsp baking soda
1 1/2 tsp xanthan gum or equivalent (I use xanthan gum, using something different may yield different results... yes you need this for gluten free baking)
1 c melted coconut oil divided*
1/2 c boiling water
2 c sugar
1 tbs honey or blue agave syrup** (I use honey)
2 eggs
1 1/3 c gluten free all purpose flour (I use Bob's Red Mill)
1 tsp vanilla extract
1/4 tsp salt

Mix together the cocoa, soda and xanthan gum in a large bowl (I use a kitchen aid but anything will do), stir in 1/2 the melted coconut oil, add the boiling water. Now at this step, if you so choose to make these mocha brownies I suggest you add 3 instant coffee packets to the boiling water before adding to the dry mix (this is tried and true, 3 packets give just enough mocha flavor, you may add more if you like the flavor to be stronger). Stir until mixture thickens. Mix in sugar, eggs and remaining melted coconut oil and stir until smooth. Add flour, vanilla and salt. To this end you are done, if you would like to add chocolate chips or peanut butter chips this is the place to do it. The mixture will be very thick and will really be kind of tough to spread and get out of the bowl, that's ok it's normal. It happens both when you use regular butter and coconut oil so I think it might be the gluten free flour that does this but I promise these babies will be awesome. Pour patter into a greased (I grease with dairy free butter or coconut oil) 13x9 baking pan. Bake for 40 minutes or until a toothpick comes out clean from center of brownies. I made these last night in the form of brownie bites and they were difficult to get out of the mini muffin pan, I will most definitely work on that. I piped vanilla frosting colored with food dye to make it pink on top and placed a raspberry on top of them. They were marvelous. I'm attaching a picture of the brownie bites, it's not the best picture because it was taken with my phone but you get the idea :) Enjoy and happy baking.

*I used coconut oil for this recipe but any butter will do. If you use regular butter (not dairy free) or vegan butter change the amount to 2/3 c and divided 1/3 in each of the two steps. I only had coconut oil on hand because the store was out of Earth Balance butter :( (Update: I used Earth Balance butter in my latest recipe and I could taste the bean flour after they were baked. You'll probably have to either up the honey/blue agave or default to regular or coconut oil for this step)

**Honey and blue agave both help mask the flavor of the bean flours used in gluten free all purpose flour. The first batch of brownies I made did not have any honey added and you could definitely taste the bean flour, it wasn't terrible but it wasn't great either. Once I added the honey to the mix the brownies came out perfect.

A word to the wise, never, ever, ever lick the spoon that has raw gluten free batter on it. I mean you could I suppose, but make sure you have someone take a picture of your face once you've tasted the batter, like my friend Jamie says, "It's like licking the inside of a bean!" The batter is disgusting but have at it if you like, I just know from experience that it doesn't taste good raw.

Rachel