Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Rita Anastasiou

    Red Wine Brownies (Gluten-Free)

    Rita Anastasiou
    0
    Reviewed and edited by a celiac disease expert.

    Image: Rita Anastasiou
    Caption: Image: Rita Anastasiou

    Celiac.com 01/07/2017 - Crackly top, fudge and moist inside with an exquisite chocolate red wine ganache that will please the most refined taste buds!

    Ingredients:

    • 3/4 cup plus 1 TBSP flour, gluten free
    • 1/2 tsp salt
    • 2 1/2 TBSPS cocoa powder
    • 11 oz (312 grams) semi sweet chocolate chips or baking chocolate
    • 1 cup (226 grams) unsalted butter, cut in 1 inch (2.5 cm) cubes
    • 1 tsp instant coffee
    • 1 cup granulated sugar
    • 1/2 cup light brown sugar
    • 5 eggs, room temperature
    • 1/3 cup red wine
    • 2 tsps vanilla extract
    • 1/3 cup walnuts, chopped



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    For the chocolate wine ganache:

    • 1 cup heavy cream
    • 1 cup semi sweet chocolate chips or baking chocolate
    • 1/4 cup red wine

    Directions:

    To make the chocolate wine ganache:
    In medium saucepan heat cream to just boiling. Remove from heat. Add chocolate chips.
    Let sit for five minutes. Whisk until smooth. Add wine. Whisk to combine.

    To make the brownies:

    1. Preheat the oven at 350 F(180 C). Prepare a 9×9 inch (22×22 cm) baking pan by spraying with nonstick spray, and then lining with parchment paper leaving excess hanging over two sides of the pan.
    2. In a small bowl, whisk flour, salt and cocoa. Set aside.
    3. In a double boiler, melt chocolate chips with butter and instant coffee until smooth. When melted, remove from heat and add sugars.
    4. Whisk until thoroughly combined.
    5. Add 3 eggs to the chocolate mixture until well blended.Add the remaining eggs, vanilla and wine. Do not over mix.
    6. Add dry ingredients and walnuts to the chocolate mixture and fold with a rubber spatula. Do not over mix. When there are still a few small lumps of unmixed flour and cocoa powder visible, stop mixing.
    7. Pour the batter into the prepared baking pan and bake for 25-28 minutes, or until a toothpick inserted an inch away from the center comes out clean.
    8. Allow the brownies to cool slightly before you drizzle the chocolate wine ganache. Let them cool completely and then lift them out of the pan using the parchment paper. Cut into bars.

    Note: Store them in an airtight container. They can stay fresh both in room temperature and refrigerator for up to 3 days. (If they last that long!)

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Professional cook, food blogger, Greek mom and celiac patient for over eleven years. I've studied Hospitality and Culinary Arts and have a certificate in HACCP. Also, I worked at five star hotels as well as upscale breweries.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    This recipe comes to us from Joanne Rogers.
    It is also very good with blueberries instead of the rhubarb.
    ½ cup margarine
    1-½ cups white sugar
    1 teaspoon vanilla
    1 egg
    2 cups gluten-free flour mix (e.g., B. Hagmans)
    1 teaspoon xanthan gum
    ½ teaspoon salt
    1 teaspoon baking soda
    1 cup milk
    2 cups chopped rhubarb
    Topping:
    ½ cup brown sugar
    ½ teaspoon cinnamon
    Mix margarine and sugar together; beat in egg and vanilla. Mix in dry ingredients followed by milk, then finely chopped rhubarb. Pour into greased pan then sprinkle mixed topping on top. Bake in 9x13 inch pan at 350 degrees F for ...

    Scott Adams
    This recipe comes to us from Diana Brown.
    1 lb. high quality bittersweet choc, finely chopped
    3 oz. high quality unsweetened choc, finely chopped
    ½ cup + 2 Tablespoons strong brewed coffee
    6 large eggs at room temp
    ¼ cup sugar
    1 cup whipping cream, whipped to soft peak (until it dollops nicely and hold its shape when dropped from a spoon)
    Preheat oven to 325F. Lightly butter the inside of a 10 inch round cake pan. Line the bottom pan with parchment paper or wax paper. Melt choc with coffee over simmering water bath. Meanwhile whisk together eggs and sugar. Also whisk over water bath until mixture is warm to the touch a...

    Scott Adams
    1 cup gluten-free flour
    ¾ cup sugar
    6 tablespoon baking Cocoa powder divided
    2 tablespoon baking powder
    ½ teaspoon salt
    ½ cup milk
    2 tablespoons oil
    1 teaspoon gluten-free vanilla
    1 ¾ cup hot water
    1 cup packed brown sugar In medium bowl, combine flour, sugar, 2 teaspoons cocoa, baking powder and salt. Stir in milk, oil, and vanilla until smooth. Spread in an un-greased 9x9 square baking pan. Combine brown sugar and remaining cocoa. Sprinkle over batter. Pour hot water over all. Do not stir! Bake at 350F for 35-40 minutes. Great slightly warm, topped with Cool Whip or ice cream.
    ...

    Scott Adams
    Ingredients:
    1 cup milk
    3 tablespoons sweet rice flour
    ½ cup white shortening/Crisco
    ½ cup butter or margarine
    1 cup sugar
    1 teaspoon vanilla
    Directions:
    Cook milk & rice flour in a large bowl in the microwave, stirring often, until very thick--about 5 minutes and let cool . Cream shortening and margarine and add sugar, beat until it is no longer grainy. Add cooled glop and beat until very fluffy. Makes about 4 cups.