Wednesday, March 12, 2008

Charlotte's Fudgey Brownies

At the insistent request of my daughter Charlotte, we exercised our baking muscles yesterday, and came up with a brownie recipe I know you all will LOVE!! Here it is:

1/2 cup tapioca flour
1/4 cup organic coconut flour (can substitute sorghum flour)
1/2 tsp xanthan gum
2 tsp ground flax
1/2 tsp salt
1 T cocoa
1/2 cup butter
2 squares unsweetened chocolate
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1 1/2 tsp vanilla

Optional (but recommended):
1/3 cup chocolate chips
1/3 cup Skor bar bits

Preheat oven to 350. Grease an 8 x 8 square pan.
Whisk together flours, xanthan gum, flax, cocoa, and salt. Set aside.
In a medium saucepan over low heat, melt butter and chocolate squares. Remove from heat, and stir in sugars. Beat in eggs, one at a time. Add vanilla. Stir in flour mixture, then chocolate chips and skor bits.
Pour into pan and bake 30 minutes.
Cool before cutting.
Serve with cold milk.
Bliss out.

A few notes:
-Coconut flour is a new favorite of mine, and I am experimenting with it a lot. (I get mine from Bulk Barn, and it is not expensive). It adds to the chewiness, yet does not taste coconutty! If you want a coconut taste, add shredded coconut.
Xanthan gum, ground flax, and tapioca flour can also be found at bulk stores, or health food stores.
-If you are baking in your toaster oven, as I do, reduce baking time to 20 minutes and the temperature to 300. Rotate the pan halfway through, and beware that the bottom does not burn!!
-Silicone pans are THE BEST!!

**UPDATED to add cocoa to the dry mix. Just gets better and better...

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