Well—I have to say, all of those barriers can be swiftly and delightfully broken down—leaving no excuse to not fulfill a homemade brownie craving on a random Saturday night a 8:46 pm. Now, I am not all about junk food, and these brownie have a ton of cocoa powder, which provides antioxidants, fiber and protein. So they have intent—even if being a sweet treat.
Let's tackle those barriers now, shall we?
Donna Hay. Buy her books used on Amazon very inexpensivly. I love her recipes because they are simple, fast, and they all convert beautifully to gluten free. Invest in some of her books. She gets credit for this brownie. I just made it GF.
Rich Chocolate Brownies-Inspired by Donna Hay's Recipe
- 6 oz. butter
- 6 oz. chocolate chips (I use 60% chips. Use what you like. The higher the %, the better for you).
- 3 eggs
- 1 1/4 cup white sugar
- 2/3 cup gluten free flour (I use Tom Sawyer's, use what you have)*
- 1/2 cup + 2 tbs cocoa powder
- Additional 1/2 cup of chocolate chips
*Non-gluten free folks, use white or whole wheat flour to make these.
Preheat your oven to 350-degrees F. Melt the butter and the 6 oz. chocolate chips in a sauce pan over low heat. When melted take off heat to cool. While its cooling, place eggs and sugar in a mixer and beat on high until fluffy and creamy. Turn the mixture to low, and slowly drizzle in the cooled chocolate mixture. Add the cocoa and the GF flour, mix in on slow until blended. Then stir in the 1/2 cups of chocolate chips.
Pour mixture into a 9-inch square pan (I don't even line the pan, these are for eats and not show, so make it easier on yourself.)
Bake for 35-40 minutes until set. Allow to cool, then cut.
Warm from the oven, these are light as air, with a soft crumb and moist texture. Place in the fridge, and when cooled—becomesa dense rich brownie that is chewy and fudge-like.