Monday, October 18, 2010

Gluten Free Brownies

Who doesn't love brownies?  I don't think I've ever met someone who can sincerely say they hate brownies.  I suppose everyone likes them a bit differently, some people prefer the crispier edge pieces, while some like the entirely chewy center pieces (that's me!)  And there is no end to the toppings that can only improve upon the flavor, and or sugar content of the brownies.    Today there was a handful of Andes mints bits calling my name from the pantry.  As far as I'm concerned there are few things more yummy than chocolate and mint, and delicious chewy brownies with warm melty mint pieces are a very happy thing, add in a glass of milk and pretty much the only thing to tear me away would be, well, nothing!

Gluten Free Brownies

1/2   Cup Butter, softened
1      Cup Sugar
1      tsp Vanilla
2      Eggs

1/2  Cup Sweet Rice Flour
1/2   tsp Xanthum Gum
1/3  Cup Hershey's Cocoa Powder
1/4   tsp Salt
1/2   Cup chopped nuts or some other delicious item in your pantry

Blend soft butter, sugar, and vanilla in a mixing bowl.  Add eggs and beat well with the spoon until all wet ingredients are combined well.  Combine four, xanthum gum, cocoa, baking powder, and salt;  gradually add to wet mixture, stirring until well blended.  Stir in nuts (or candy bits) (You can sprinkle the nuts/candy on top of the brownies instead of mixing in if you prefer, that is a whole other matter of preference.)  Spread batter into a greased 9 in square pan and bake at 350 degrees (F) for 20-25 min.  I baked mine for about 18-19 minutes, because again I love mine chewy and under cooked.

The original recipe said it makes 16 brownies, I would love to know who cuts them that small, or who would eat just one, might as well cut the pan in quarters and be honest here, maybe that would hold me for a few hours until I need to eat another quarter of the pan.  MMMmmmmm.....