Baked some gluten-free, dairy-free brownies to take to book group tomorrow.
Those of you who know my previous “before-gluten-free” blog will recognize this recipe, but I wanted to repost it here anyway.
Katharine Hepburn’s Brownies
redux:the gluten-free, corn-free, dairy-free edition
I learned of this recipe in Laurie Colwin’s lovely literary cookbook More Home Cooking: A Writer Returns to the Kitchen and have used and adapted it for years. Now that I’ve tried a version without gluten, corn, or dairy products, I figure I’ve altered it enough to post here. BTW, technically there’s a bit of corn in the alcohol in the vanilla extract (but I’m already researching recipes for homemade vanilla to get around that in the future!).
Ingredients
- 1 stick (1/2 cup) butter or shortening [I used Spectrum’s Organic Shortening which is made from palm oil, thus dairy-free]
- 2 squares (2 oz.) unsweetened baking chocolate
- 1 cup sugar
- 2 eggs
- 1/2 tsp vanilla extract [corn-free if you can find it or make it]
- 1/2 cup GF flour blend [I used Food Philosopher’s Brown Rice Blend]
- 1/2 tsp salt
- 1/2 tsp guar gum or xanthan gum
- 1 cup chopped walnuts (optional) [I left these out]
Directions
- Preheat oven to 325°F.
- Grease and flour the bottom and sides of an 8-inch square pan. [For easier brownie removal, especially when making gluten-free brownies, grease the pan and then line with parchment paper wide enough to cover the bottom of the pan and long enough to come up above two sides of the pan. Once the brownies are cool, you can just lift by the paper handles and remove the whole thing to a board for cutting.]
- In the top of a double-boiler (or over very low heat) melt together the butter/shortening and the chocolate. Once both are completely melted, remove the pan from the heat.
- Stir in the sugar and vanilla. Mix well.
- Stir in the eggs. Mix well.
- Stir in the flour, guar gum, and salt. Mix well.
- Add nuts if using.
- Spread the batter into the prepared pan. Bake for 40-45 minutes or until toothpick inserted in center comes out clean. Allow to cool completely before removing, cutting and eating.
Enjoy!
* If you are going corn-free, you are probably aware of the debate surrounding xanthan gum (a thickener made from mold grown on corn which companies using it claim does not contain any corn but which some corn-sensitive folks react to anyway). If you are concerned use guar gum or omit.
