Brownies

Brownies

Brownies

    This was my grandmother's brownie recipe. We have been making this recipe for 20 years. When we went gluten-free, we just substituted our gluten-free flour mix for the wheat flour and we could enjoy our favorite brownies again! So if you aren't gluten-free, you can use regular flour like with most of our recipes. Want it dairy-free? Just use dairy free butter instead of regular butter because the baker's chocolate doesn't have dairy in it. We have made it with all different variations. You can add chocolate chips to it also!nIt is an awesome recipe! Hope you enjoy it as much as we do! These freeze well too!

8X8 pan

Ingredients

½ c butter*

2 oz baker’s chocolate semisweet or unsweetened

1 c sugar

2 eggs

½ c gluten free flour, sifted**

1 tsp vanilla

Directions:

Preheat oven to 350°. Grease the bottom and sides of the baking pan. (We use a cake release recipe we make ourselves and store in the cabinet.) In a double boiler, melt baker’s chocolate and butter. Set aside and let it cool for 10 minutes.

Add vanilla to chocolate mixture. (Don’t add the vanilla while it is hot.)

In a small bowl, lightly whisk eggs.

In a separate bowl, sift (do not skip the sifting step) gluten free flour into the bowl.

Add sugar to flour.

Pour cooled chocolate over the flour and stir to combine.

Pour brownie mix into the greased pan.

Bake for 35 minutes or until an inserted toothpick in the center comes out clean. Allow to completely cool in the pans. We find it helpful to run a knife along the edge of the brownies to help them release best.

Enjoy! These also freeze very well!

9X13 pan

Ingredients

1 c butter*

4 oz baker’s chocolate, semi-sweet or unsweetened

2 c sugar

4 eggs

1 c gluten free flour, sifted**

2 tsp vanilla

Directions:

Preheat oven to 350°. Grease the bottom and sides of the baking pan. (We use a cake release recipe we make ourselves and store in the cabinet.)

In a double boiler, melt baker’s chocolate and butter. Set aside and let it cool for 10 minutes.

Add vanilla to chocolate mixture. (Don’t add the vanilla while it is hot.)

In a small bowl, lightly whisk eggs.

In a separate bowl, sift (do not skip the sifting step) gluten free flour into the bowl.

Add sugar to flour.

Pour cooled chocolate over the flour and stir to combine.

Pour brownie mix into the greased pan.

Bake for 35 minutes or until an inserted toothpick in the center comes out clean. Allow to completely cool in the pans. We find it helpful to run a knife along the edge of the brownies to help them release best.

Enjoy! These also freeze very well!