Saturday, April 24, 2010

Sinfully Delicious Gluten Free Brownie Recipe

This is my favorite brownie recipe ever!

I was going through the recipe's that I had developed so far to select one that I would publish first and although it was a tough choice, this delicious recipe was my first choice.

I create my own flour mixtures for everything depending on the desired texture and flavor. Brownies are best when the centers are chewy and moist while the outer shell is a thick cakelike crumb.

Here is my brownie recipe.

First mix these ingredients thoroughly in a large bowl and set aside.

1 cup sugar
1 teaspoon salt
1 box of Jell-O instant chocolate pudding
1/4 cup millet flour
1/4 cup tapioca flour
2 teaspoons baking powder
1 teaspoon Xanthan gum

Whip 3 large eggs in a separate bowl with a whisk until smooth and set aside.

Heat the following ingredients in a double boiler stirring constantly while adding the chocolate bars until smooth and melted.

8 tablespoons of Crisco all vegetable butter flavored shortening
3 Hershey’s Special Dark candy bars (1.4oz)

Add the whipped eggs and the melted chocolate mixture to the dry ingredients and blend into a very thick batter.
Sprinkle in water (approximately 1/4 to 1/2 cup) to desired consistency. It should be very thick but not dry.

Preheat oven to 350 degrees.

Grease and flour a nonstick muffin tin. Spoon the batter evenly into the muffin tin and bake at 350 degrees for 20-25 minutes. Test with a toothpick in center, it shouldn’t come away totally clean if you want a chewy fudge brownie center, so check them near the side.

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