Brownies

As one happy snacker said, “That was perhaps the best brownie I have ever had.”

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Votes: 27
Rating: 3.59
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Servings 32people
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 27
Rating: 3.59
You:
Rate this recipe!
Servings 32people
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F and lightly oil a 9 inch square pan.
  2. Sift flours, starch and salt together and set aside.
  3. Melt butter and chocolates in a medium saucepan over low heat, stirring frequently. Add 1 cup of sugar and stir for 30 seconds, then remove from heat and stir in vanilla.
  4. Put eggs and remaining 1 cup of sugar into a bowl and whip until pale, thick and doubled in volume, about 4 minutes.
  5. Fold the whipped eggs into the chocolate. When almost completely incorporated, gently fold in the dry ingredients.
  6. Bake at 350°F for 40 - 45 minutes, until a toothpick or knife inserted into the middle comes out with very few crumbs.



    Cool in the pan.
Recipe Notes

Make sure to use gluten free vanilla extract.

Products Used in this Recipe
Recipe Comments

2 thoughts on “Brownies

  1. Kristy

    These brownies turned out nothing like the picture. The batter rose, the top layer cooked, everything else fell and remained gooey and uncooked. There was almost an inch of air between the top thin layer that rose and the gooey at the bottom.

    Reply
    1. Recipe Specialist

      When this happens, it is generally due to an air bubble forming and not working it’s way to the top to pop. To ensure this does not happen in the future, be sure to spread the batter evenly in the pan and tap the filled pan on a hard surface. This will allow air bubbles to work their way to the top of the batter before being baked.

      Reply

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