Recipe update

I’ve been tweaking the gluten-free brownies… the recipe has been adjusted a little (see below) AND I decided to dress them up a little – using both dark chocolate and white chocolate and marbling them. I’ve very pleased with the final product (and they taste just as great)…

Black & White Brownies
ingredients:
3/4 c. chocolate (decide whatever type you like)
6 tbsp butter, at room temperature
3/4 c. brown sugar
2 large eggs
1 tsp vanilla extract
1/4 c. tapioca flour
1/4 c. brown rice flour

preheat the oven to 400 F and grease a brownie pan.

temper the chocolate with the butter over a simmering pot of water – make sure that the water doesn’t touch the chocolate.

I used both white and dark chocolate – so I divided them in half and divided the butter (3 tbsp each) and tempered them each over the water until they melted.

Meanwhile, in a small bowl, mix the two flours together.

In a large bowl, cream together the sugar and eggs. add the vanilla and then the flour. combine. add the melted dark chocolate.

pour into your prepared pan and then add the white chocolate and take the spoon and pull it through the batter – it’ll create a marbled effect.

pop it in the oven for 20 minutes. when baked, remove and place in the ice water (yep, still sticking with that idea) and allow to cool completely.

you should get about 20 brownies. I’ll say it again – I HEART these brownies… enjoy mes amies.

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One thought on “Recipe update

  1. Pingback: a sweet deal « the twisted chef

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