The secret to making really good brownies is properly cooking and cooling the chocolate, sugar, and butter mixture. Good brownies start on the stove top, move to an ice bath, then finish in the oven.
For this recipe, I use a mixture of equal parts organic brown rice flour and a gluten-free wheat-free all purpose baking mix make from chickpeas, fava beans, quinoa, and other nutrient rich foods. These flours can be purchased at your local co-op grocery or ordered from Frontier Organics (the folks who supply your co-op). When using this flour mixture, the cooked flavor of the food is perfect. This flour tastes a little like raw fava beans when raw. I’d skip licking the the bowl.
This flour mixture bakes up almost exactly like wheat-based flour except for the loft of the brownies. These brownies are very dense and chewy. They will puff up while baking but will fall in well before they are done. This brownie recipe makes a great base for sundaes.
1 stick of butter (use real organic butter. I don’t recommend vegan alternatives. The solids in the butter create the crusty top that’s almost like icing. Use real butter.)
1 Cup raw organic sugar
1/4 Cup cocoa powder, fair trade please
1 TB fair trade vanilla
2 local eggs, chilled
1/2 Cup gluten free flour mixture
1 TB baking powder
Preheat oven to 325 degrees. Set up ice bath.
Cut a little notch of butter off the stick and grease a 8 inch square brownie pan. Dust it with rice flour.
Place butter, sugar, and cocoa into large stock pot over medium heat. Stir with a rubber spatula to melt and incorporate. When butter melts completely, stir vigorously to dissolve sugar into fat. Let mixture just reach a bubble and remove from heat. Place pot in ice bath and stir rapidly to cool. Chocolate mixture will become glossy.
Add the eggs and vanilla. Cold eggs are best. Whisk or beat them into the chocolate mixture rapidly. Incorporate completely until mixture looks very glossy. Now add flour mixture and baking powder. Stir to incorporate but don’t over mix. It may help to pre-sift the flour mixture.
Turn batter out into baking pan and bake on the lower rack. Bake 25 minutes for chewy brownies or up to 33 minutes for drier, more cake-like brownies. Allow to cool at least 10 minutes before cutting.