OK, I do not have much experience with GF baking. Wheat flour, I got you covered. But the use of GF “flour”, I am but a novice. So, bear with me and I will tell you how this recipe came about.
While offering to bring cookies for a “celebration of life” for our dear friend Ken Wilson, I decided 6 kinds of cookies would be perfect. And one of the choices should be gluten free. So, my first GF attempt was a no-bake chocolate cookie. Good grief! I followed the recipe, which BTW had received mixed reviews on the site (should have been my first clue), was a disaster! Threw the whole mess away. OK, start again. So, how about a GF brownie. Everyone loves brownies. And the recipe I found that looked like it would be perfect, was on the meaningfuleats.com site. And except for the fact that I doubled the recipe (originally for a 9×9-inch pan) and I baked it in a 9×13-inch pan, everything went well until it came time to take the pan out of the oven. The original recipe for the 9×9-inch pan calls for baking the brownies for 30-35 minutes until set and a toothpick inserted into the center of the brownies comes out clean. Well, after 49 minutes in my 9×13-inch pan (which the author stated would be fine for a double batch), there was still a bit of batter that clung to the toothpick. So, I decided to pull the pan out because I feared the bottom and sides would be burned to a crisp if kept in the oven any longer. At that point, I decided that when the whole bloody pan cooled, I would throw yet another GF attempt away. Then off to bed I went at about 10:30 pm and finally drifted off probably around midnight.
Jump forward to 4:45 am the next morning. (The morning of the event.) I couldn’t get back to sleep after a night call worrying about where I could buy GF cookies the next morning or should I try again, right there and then, with another recipe. So, I gave up trying to get back to sleep, threw on my bathrobe, and proceeded out to the kitchen. But before going any further, just for grins and giggles, why not cut into the brownies. And to my delight, the brownies cut into beautiful small squares, moist, but fully set. And of course, I had to taste one. OMG – delicious, and the texture was perfect. Disaster avoided. And if lucky, when I crawled back in bed, I just might be able to get in a few more winks. Which I did!
So, if you too want to serve a GF cookie that everyone will love, this is the recipe for you. I was astounded. Every person who tasted one of the brownies came back for more. And even more amazing, no one seemed to be in the least bit concerned that these brownies were GF. They just assumed they would be good. Which made me realize that those of you who are offering GF recipes, like Erin, are really doing a huge favor for everyone. Because even if many of us don’t have a problem with gluten, we still occasionally want to accommodate those who do. So, thank you so much for all your time and effort.
Well, that’s it for today. Mr. C. is spending his afternoons this week, conducting the rhythm sectionals at the 2025 Northwest Big Band Camp across the bay from us at Warm Beach Camp and Conference Center. He has truly enjoyed helping with this camp in previous years. So, he is thrilled to be doing it again this year.
I, on the other hand, am finalizing the menu for our next JazzVox home concert. Always a challenge, but one I love.
May you too have things in your life that bring you joy.
Peace and love to all.
20 T. (2½ sticks) unsalted butter, cut into small pieces
3 c. semi-sweet chocolate chips, divided (I use mini chocolate chips)
1 c. brown sugar
1½ c. granulated sugar
4 lg. eggs + 2 egg yolks
2 tsp. vanilla extract
1 tsp. espresso powder
1¼ tsp. fine sea salt
2/3 c. unsweetened cocoa powder (I use Ghirardelli)
1½ c. gluten-free flour (I used Cup4Cup)
First and foremost, get all your ingredients together (mise en place)* before you start preparing the brownie batter. Which means, place the butter and 1 cup of chocolate chips in a large microwaveable bowl. Measure the brown and granulated sugar and place them together in another bowl. Crack the eggs (4 whole eggs, 2 egg yolks) in another bowl. Have your vanilla and measuring spoon ready. Whisk the espresso powder, salt, cocoa powder, and GF flour together in yet another bowl. Measure out the remaining 2 cups of chocolate chips and set aside. And last but not least, grease a 9×13-inch or 10×16-inch baking dish (metal if possible) with cooking spray and set aside. Now you are ready to start the fun part of preparing the brownie batter.
Microwave the butter and 1 cup of chocolate chips slowly until the chocolate and butter are completely melted and well-combined.
Add the granulated sugar and brown sugar mixture to the butter mixture and whisk vigorously for 1 minute.
Stir in the eggs one at a time, whisking 20 seconds after each addition. Then quickly whisk in the vanilla extract.
Using a rubber spatula, mix in the flour mixture until fully combined. Stir in the chocolate chips.
Pour the batter into the prepared baking pan. Smooth or shake the batter into an even layer.
Bake in a pre-heated 350-degree oven for 30-45 minutes or until set and a toothpick inserted into the center of the brownies comes out clean or with just a bit of moist brownie dough stuck to the toothpick. And, of course, the brownies will be done quicker in a 9×13-inch pan than in a 10×16-inch pan. Thus, the wide spread of cooking time. So, check periodically after 25-30 minutes.
Remove from oven and cool completely before cutting.
*Mise en place, a French term meaning “putting in place” or “getting things ready”. It involves prepping and organizing all your ingredients (measuring, chopping, etc.) before the cooking or baking process begins.