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Here Comes Trouble Brownies (Gluten-Free)

This recipe comes to us from Valerie Wells.

(1) Melt 1 stick of butter, 2 squares of unsweetened chocolate plus 1 tablespoon coconut oil or other cooking oil in an 8 square baking pan (I put them in the oven for 4 or 5 five minutes while it preheats and I assemble the other ingredients. Be careful not to over heat it and burn the chocolate).

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(2) Add to pan:
1 cup sugar
1 tablespoon unsweetened cocoa powder
¼ cup gluten-free flour (half rice flour/half corn starch)
¼ teaspoon xanthan gum (optional)
2 tablespoons Jell-O Instant pudding mix (I used vanilla flavor)
2 eggs
1 teaspoon vanilla

(3) Stir until smooth. Bake 27 to 30 minutes at 350F. Cool before frosting.

Frosting: Gently soften ½ bag semi-sweet chocolate chips plus 2 tablespoons butter in the top of a double boiler (or a metal or glass mixing bowl set over boiling water). When thoroughly melted, stir in a few tablespoons of powdered confectioners sugar until smooth. Spread over brownies and sprinkle with chopped nuts while still warm.

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2 Responses:

 
Busy Mom
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said this on
26 Jul 2010 1:33:00 PM PST
Scrumptious! I made these for a party after remembering that the son had just been diagnosed and the other dessert I made was not gluten-free. Everyone loved these and have asked for them again!

 
Amy
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said this on
27 Jan 2011 3:43:06 PM PST
Wow! These brownies are the BOMB!! I made these for someone's birthday in my office and the only complaint I have is that it didn't make enough. I ended up having to make another pan (13" x 9") of regular brownies to go along with this recipe which only made an 8" x 8" square pan. But, then we got to do the taste test challenge. These were hands down, WAY better the the full-gluten version. They were so moist and a great consistency. Thanks so much for the recipe. This is now a staple! Next time, I'll just double it to make the full pan.




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