Brownie Love

I love brownies.  I don't necessarily have a favorite recipe.  I love them all.  I love Betty Crocker's gluten free brownie mix.  I love the cakey mint brownies my mom makes.  I even love blondies because they remind me of brownies.  This particular brownie recipe I stumbled upon and decided to convert to gluten-free goodness.  I found it on Brown Eyed Baker's blog.  I'm not comfortable saying I'll never use another brownie recipe again, because that's not true.  But this is a solid gluten free brownie.  If I ate ice cream I would have poured an entire carton out over the brownie pan with some hot fudge and whipped cream and curled up on the couch with it.

Fudgey Gluten-Free Brownies

1/3 cup cocoa

1/2 cup + 2 Tbl Boiling water

2 oz. unsweetened chocolate chopped

4 Tbl melted butter

1/2 cup + 2 Tbl vegetable oil

2 eggs

2 egg yolks

2 tsp vanilla

2 1/2 cup sugar

1 3/4 cup gf flour blend

3/4 tsp salt

6 oz 60% chocolate chunks

All the chocolates.  My favorite cocoa powder is from Penzey's.

Chop the unsweetened chocolate and toss in a bowl with the cocoa powder.  Pour the boiling water over and whisk, whisk, whisk!

Yes, that's a Pampered Chef avocado masher.  I have limited resources right now.

Add in the butter and oil then mix in the eggs, yolks and vanilla until it's glossy and beautiful like this:

Then mix in the dry ingredients and chocolate chunks/chips.

Pour in a greased 9X13 inch pan and bake at 350 degrees for 25-30 minutes.  Whilst your brownies bake, do this:

Lick those fingers! It's a shame to waste good brownie batter.  My mother taught me well.

Now just try and make them last more than 2 days.  That's the hard part.  Enjoy!

Look at that fudgey goodness.