by Syronai
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susan g's Testing Notes:
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1/4 cup
(30g) brown rice, sorghum, or amaranth flour
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1/4 cup
(40g) sweet rice flour
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2 tablespoons
(15g) tapioca starch
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1/2 cup
(45g) Dutch process baking cocoa
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1 cup
(185g) vanilla or plain white sugar
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3 ounces
chopped Theo chocolate bar or about 1/2 cup semi-sweet chocolate chips
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1/2 cup
canola oil
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1 tablespoon
molasses
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2
eggs
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2 teaspoons
vanilla extract
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2 tablespoons
seedless raspberry jam (homemade if possible)
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1/2 teaspoon
warm water
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Preheat oven to 350 degrees Fahrenheit. Grease a glass pan (8x8 or 9x9 inch).
Ask the hotline about this step!In a medium bowl, sift together flours, starch, baking cocoa, and sugar. Blend until all the baking cocoa is incorporated and the mixture appears uniform. You may need to break up a few baking cocoa lumps. Add the chopped chocolate and set aside.
Ask the hotline about this step!In a separate bowl or 2-cup measuring cup, combine oil, molasses, eggs, and vanilla extract. Beat until well-mixed and set aside.
Ask the hotline about this step!In a small dish, mix together raspberry jam with the warm water until the jam is slightly runny. Set aside.
Ask the hotline about this step!Combine the egg mixture with the dry ingredients, stirring until all dry pockets are gone and batter is very gooey. Add 2-3 teaspoons of raspberry sauce to the batter and mix in well.
Ask the hotline about this step!Pour batter into greased glass pan. Spread with the back of your spoon until even.
Ask the hotline about this step!Take remaining raspberry sauce and dribble onto the top of the batter, making 3-4 rows evenly spaced across the surface. Run a butter knife down the center of each raspberry row, poking it down into the batter. Then use the knife to draw lines across the raspberry rows at least four or five times, making a wave-like pattern.
Ask the hotline about this step!Bake 35-40 minutes, or until brownies just begin to pull away from the edge of the pan and look solid. Allow to cool at least 15 minutes before cutting. Cut the whole pan into squares before chilling or the chocolate chunks sometimes make that difficult later.
Ask the hotline about this step!Thanks, susan g! These are always a huge hit every time I make them. No one ever guesses they're gluten-free--and the gluten-free people, well, let's just say I've seen entire batches disappear within minutes.
And that's an "all's well that ends well" outcome. Congratulations on the EP. And of course, as I read this I was eating another brownie, wondering how soon I could make another batch!
Indeed! Thanks again, susan g. I'm thrilled with the EP! And yes, fresh fruit works in this recipe; just be sure to pat it dry with a paper towel to avoid excess liquid. I've done various fresh berries with success. Never tried it with cherries, but I bet they'd work fine. I tried fresh peaches once and they proved too wet--still edible, but they didn't bake quite right. Dried blueberries are especially exciting, as is lingonberry jam. Swirled cream cheese also works, if you're feeling extra decadent.
Syronai, I made your Brownies today, and missed the EP comment deadline. Medical problems. But the brownies are a winner here. You have a gift for balancing the flours, and this recipe stands alone -- anyone would love them, gluten free required or not. I questioned the lack of leavening and salt, but it turns out light textured but fudgy! I used a metal pan (broke the glass pan by putting it on a hot burner...) and raised the oven temp to 375 -- done in 35 minutes. Easy to cut, easy to take out of the pan, easy to eat.