BROWNIE RULES:
DO NOT OVER MIX YOUR BROWNIES or they will turn out like cake. If I'm going to eat all the calories in a brownie, I have to say I will not eat a cake-y brownie. Brownies are supposed to be gooey and moist ...and NOT CAKE. :O)
When you are mixing a brownie batch, mix the dry ingredients together as much as you'd like. Then, in a separate bowl, mix the wet ingredients together... as much as you'd like!
BUT, when you mix them together... STOP when all the dry ingredients are moistened. AND let it sit for a few minutes (10 if you need to set a timer) before you pull it into a baking pan.
When you are mixing a brownie batch, mix the dry ingredients together as much as you'd like. Then, in a separate bowl, mix the wet ingredients together... as much as you'd like!
BUT, when you mix them together... STOP when all the dry ingredients are moistened. AND let it sit for a few minutes (10 if you need to set a timer) before you pull it into a baking pan.
GLUTEN-FREE FLOUR MIX:
3 cups Bob's Red Mill - RICE FLOUR
1 1/2 cups Bob's Red Mill - TAPIOCA FLOUR
3/4 cup Bob's Red Mill - POTATO STARCH
1 heaping Tablespoon Bob's Red Mill - XANTHAN GUM
1/2 Tablespoon sea salt
1 1/2 cups Bob's Red Mill - TAPIOCA FLOUR
3/4 cup Bob's Red Mill - POTATO STARCH
1 heaping Tablespoon Bob's Red Mill - XANTHAN GUM
1/2 Tablespoon sea salt
Mix throughly - keep in an air tight container or fridge.
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)
DRY INGREDIENTS:
2 1/4 cups GLUTEN-FREE flour mix
3 cups sugar
3 cups sugar
3/4 cup cocoa powder
1 cup semi-sweet chocolate chips
WET INGREDIENTS:
3/4 cup butter, melted (...that's 1 and a 1/2 sticks of butter.)
7 eggs, beaten
1 teaspoon vanilla
Pre-heat oven to 375.
In a glass bowl (or whatever is NOT metal...) melt the butter in the microwave.
In a mixing bowl combine and mix all dry ingredients.
Make a well in the middle of your dry ingredients.
Add melted butter (once cooled), beaten eggs and vanilla to the well in the middle of your mixed dry ingredients.
Add melted butter (once cooled), beaten eggs and vanilla to the well in the middle of your mixed dry ingredients.
Mix wet ingredients with the dry ingredients until just barely combined.
LET BROWNIE MIX REST FOR 5-10 MINUTES.
LET BROWNIE MIX REST FOR 5-10 MINUTES.
Grease a 9X13 baking pan with refined coconut oil (coconut oil WITHOUT the coconut flavor), and dust with sugar.
Pull brownie mixture into pan and level it out before putting in the oven.
Bake at 375 for 25-30 minutes.
Let cool 30-50 minutes before cutting up into squares.
Let cool 30-50 minutes before cutting up into squares.
 |
| Wishing there was a "Scratch-and-Sniff" sticker for you here... :O) |
 |
| Mix your dry ingredients in a large mixing bowl. In the middle, make a well for the wet ingredients. |
 |
| If it says "7 eggs beaten", you actually do need to beat the eggs... |
 |
| Add beaten eggs, vanilla and butter to the dry ingredients. |
 |
 |
| Mix together until the dry ingredients and wet ingredients are barely integrated like this photo. Then let rest 5-10 minutes before finishing mixing and incorporating the wet and dry. |
 |
| Grease your 9X13 pan generously with refined coconut oil. Dust with sugar. This shouldn't be an issue anymore... We've talked about using sugar to dust for a few years now. :O) |
 |
| When you pull the brownie mix from the bowl (literally pulling...) Take your scraper or wooden mixing spoon and pull the top to the edges of the baking pan until they're even and nearly flat. |
 |
| Bake for 25-30 minutes. You'll know they're done when there is no longer a DARK and un-baked middle. And it will smell like brownies... |
 |
| If you can stand the wait: Let cool 30-50 minutes before cutting up into squares. |
