Anybody who has ever baked a pan of brownies from scratch knows that they can be tricky…under cook them and they are too gooey, over cook them and they are dry and crumbly and the edges are hard as bricks…it takes practice to get them just right. Anybody who has ever baked a pan of gluten-free brownies from scratch has probably thrown more than one batch in the trash. Well…I have to admit I’ve thrown more than one in trash, probably even more than ten. Yikes. Not only is it disappointing to not get it right or to not get the reward of a delicious chewy brownie after the labor but gluten-free ingredients ain’t cheap!!!! I came across a recipe in Food and Wine Magazine last month that I just had to try…Oh boy, am I glad I did!!!! These brownies came out just about perfect…I live at high altitude so next time I may try a few adjustments but I think the recipe is definitely a keeper. I typically don’t bake with a lot of sugar so these will be reserved for special occasions because they are SUPER RICH and SUPER SWEET!!! This recipe comes from Tully Phillips of Tu-Lu’s Bakery in New York City and Dallas…I can’t wait to visit them in person!!!
3 sticks unsalted butter, cut into tablespoons, plus more for greasing
12 ounces semi-sweet or dark chocolate, finely chopped
3/4 cup plus 2 tablespoons white rice flour
3/4 cup tapioca flour
1/2 teaspoon kosher salt
6 large eggs
3 cups sugar
1 tablespoon pure vanilla extract
1 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
Preheat the oven to 350°. Lightly grease a 9-by-13-inch metal baking pan.
Place the 3 sticks of butter in a heat-proof bowl and set the bowl over a saucepan of simmering water (the bottom of the bowl should not touch the water). Melt the butter, stirring occasionally. Add the chopped chocolate and stir until melted. Remove the bowl from the heat.
In a small bowl, whisk the rice flour with the tapioca flour and salt. In a large bowl, whisk the eggs with the sugar and vanilla until blended. Fold in the dry ingredients until incorporated, then fold in the peanut butter chips and chocolate chips. Fold in the melted chocolate mixture. Scrape the batter into the prepared dish.
Bake for about 1 hour and 15 minutes, until the brownies are slightly puffed and a tester inserted in the center of the brownies comes out with a few moist crumbs attached. Transfer the pan to a rack and let cool completely before turning out the brownies and cutting them into bars.
The brownies can be stored in an airtight container at room temperature for 3 days, or wrapped in foil and frozen for up to 1 month.
***Recipe reprinted with permission from Tully Phillips and Jennifer Wells***