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     Gluten-Free Brownies:

     Makes 16            

     1 1/2 Cups: Sugar

     1/2 Cup (1 stick): Unsalted butter

     1/2 teaspoon: Salt

     1 teaspoon: Vanilla extract

     3/4 Cup: Dutch-process cocoa powder

     3 large eggs

     3/4 Cup: Gluten-free flour blend

     1 teaspoon: Baking powder

     1 Cup: Semi-sweet chocolate chips

1) Preheat the oven to 350°F. Grease an 8" square pan.

2) Place the sugar, butter, and salt in a microwave-safe bowl or saucepan. Heat over medium heat, stirring with a spatula until the butter melts and the mixture lightens in color.

3) If you've heated the sugar and butter in a saucepan, transfer the mixture to a bowl; otherwise, just leave the hot ingredients right in their microwave-safe bowl. Blend in the vanilla and cocoa, then add the eggs and mix until shiny.

4) Blend in the gluten-free flour and the baking powder. Stir in the chocolate chips.

5) Pour the batter into the prepared pan, spreading it to the edges.

6) Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean.

Hot Fudge Sauce:

3/4 cup: Semi-sweet chocolate chips

1/4 cup: Unsalted butter, cubed

2/3 cup: Sugar   2/3 cup: Evaporated milk  1) In a small saucepan, melt the chocolate chips and butter. Add sugar and gradually add in the evaporated milk. Bring the mixture to a boil, slightly reduce heat, but continue to boil for another 6-8 minutes. Remove from the heat and let cool slightly. Serve warm over brownie