The great thing about gluten-free brownies is no one ever knows they’re gluten free (except me).
I don’t really remember my Gramma Ginnie making brownies but my mom and I would make her recipe. Without the nuts, which I was never allowed to tell her (but mom and I didn’t like nuts). Wonder how she’d react to today’s modifications? Would she even notice? I have made these many times very successfully substituting my favorite Gluten Free flour mixes (Pamela’s or King Arthur). Today, I may have taken it a step to far. I’m waiting from some friends to arrive from out of town and I figure they’ll appreciate some hot, fresh brownies when they get here. Easy-peasy, GF Gramma Ginnie brownies it is! Oh wait, I don’t have any real eggs, just egg replacers. Ok, substitute that. Oh wait, I don’t have any sugar, just a giant bag of stevia. Ok, substitute that. Did I mention I leave out the nuts? Throw in some chocolate chips to take up the extra space. Mix ’em up. They look like brownies. Batter is both bitter and super sweet. Maybe it will improve with baking? I’ll report back. In the meantime, enjoy Gramma Ginnie’s recipe but perhaps make 1 or 2 substitutions not 3…. 😉
Gramma Ginnie’s Brownie Recipe (with Gillian’s Gluten-free modifications)
In a double boiler, melt 2 squares of unsweeted chocolate and a cube of butter or maragine. (we always use Baker’s chocolate and butter)
Beat 2 eggs with 1 cup sugar and 1 t vanilla. (I used Egg Beaters just cuz egg yolks are not my friends)
Add ½ cup flour and chocolate and butter mixture. (I’ve substituted Pamela’s or King Arthurs flour mixes)
Add a tidge of salt.
Add walnuts (1/2 cup) or other nuts as you like.
Butter an 8×8 square pan. Pour in batter.
Bake 30 minutes in over preheated to 350 degrees. Inserted toothpick comes out clean when done. (I find most gluten-free baked goods need more time in the oven but also may need to come out before the toothpick it totally clean to avoid turning it into a brick. I’m going for a semi-clean tooth pick. Who doesn’t like gooey brownies anyways?)
In hindsight, I wouldn’t use Stevia again– it resulted in at first a bitter taste of chocolate, followed by the sweet stevia. Edible but not perfect.
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