Tuesday, March 2, 2010

Fudgy Brownies Three Ways

These brownies are phenomenally good, and the batter is versatile enough that you can add any of your favorite additions and they will still turn out to be fantastic.  I made one batch and then divided it into three parts to make all three kinds of brownies.  I think the peppermint were my favorite, but they were all wonderful!

I'll give you the basic recipe first, and then the few changes I made to make the two varieties.

Fudgy Brownies Three Ways
Makes 16 Brownies

8 ounces unsalted butter (2 sticks), sliced into 1-inch pieces
8 ounces good-quality bittersweet chocolate, roughly chopped
1 1/2 cups sugar
4 large eggs
2 teaspoons vanilla extract
3/4 cup gluten-free flour mix (1/4 cup sorghum, 1/4 cup brown rice, and 1/4 cup tapioca starch)
1 tsp. baking powder
1/2 teaspoon salt

Melt the butter and chocolate together in the microwave or on the stovetop using a double boiler.  Allow to sit and cool in a separate bowl for about 10 minutes.

When the chocolate has cooled, add the eggs and sugar and beat well.  Add in the vanilla.  In a separate bowl, combine the flours, baking powder, and salt, and then add to the chocolate mixture.  Pour into a greased 8x8 baking dish and bake at 350 F (180 C) for about 25 minutes, or just until a toothpick inserted into the batter comes out clean.

For Peppermint Brownies:
Add 2 - 3 tsp. peppermint extract (to your own taste) before adding to the pan.

For Peanut Butter Marshmallow Brownies:
Using Fluff or melted marshmallows, swirl marshmallow creme into the batter, then do the same with some softened peanut butter (soft or crunchy, depending on your own preference).  Use a fork or a knife to swirl it around and then bake as directed.


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