Jump to content
  • Sign Up
  • Join Our Community!

    Do you have questions about celiac disease or the gluten-free diet?

blondebombshell

Made The Nutella Brownies....

Rate this topic

Recommended Posts

trying to prepare for tomorrow by making nutella brownies. they came out has as a rock!!!! why? help because i want to remake them!

heres the recipe - what happened that they came out deflated and hard?

Nutella Brownies

1/2 Cup Nutella

1/4 Cup Butter, softened

1/4 Cup shortening, softened

1/2 Cup sugar

1 egg - (but i used an egg substite)

1 tsp vanilla

1 Cup Gluten Free Flour Blend (I used a combo of Land O Lakes recommended blend and Bob's Red Mill - I didn't have enough of either to make a full cup - use your favorite blend - one that already includes the Xanthum Gum)

1 tsp baking powder

pinch salt

With paddle arm, beat Nutella, butter and shortening together with sugar.

Beat on medium speed for aobut 2 to three minutes until really really fluffy. Add egg and vanilla, continue beating.

In a separate bowl, sift together flour, baking powder and salt.

Gradually add flour to wet ingredients.

Beat very well.

Pour into a greased 9 X 9 square pan (I actually used my 9" spring form pan).

Bake 30 minutes in a 350 degree oven. (I would also recommend allowing it to sit in the oven as it's cooling - crack the door a little - this will keep it from falling like mine did. Allow to cool completely before cutting.

Share this post


Link to post
Share on other sites

I almost said that the deflating was due to overbeaten eggs but I see you used an egg substitute. If your sub. was powder and not liquid based, maybe it needed the moisture from a liquid based one. Some egg substutes are more like a baking powder and I wonder if this threw off the chemistry in this-too much b. powder. I haven't tried this recipe but I have a recipie for fudge cakes, like brownies, that comes out of the oven seeming overbaked and dry but as it cools and is covered and is let to sit untl the next day an amazing transformation takes place and they become moist and very fudgy in the middle(I use eggs).

Share this post


Link to post
Share on other sites

Is this the one I posted?

Mine deflated too...but didn't change the taste! I'm not sure why they would be hard as a rock other than the egg sub? I don't know.

As for the deflating, I have made them when I turned off the oven about 5 mins early and let them cool IN the oven....they did not deflate as much...but I had to be REALLY patient to eat them.

I'm really sorry they didn't' work for you. I hate hearing when one of my recipes doesn't work for someone else :(.

Share this post


Link to post
Share on other sites

Where did you find the recipe? Are you substituting gluten-free flour for regular flour in a regular (gluteny) recipe?

The ratio of flour to butter/sugar looks a bit heavy to me. If it was a gluteny recipe, I'd cut the amount of flour by about 1/3 of a cup and use 2/3 cup instead of 1 cup.

You could also shorten the bake time by 5 minutes--most brownie recipes I've seen seem to call for 25 minutes for a 9 x 9 pan.

Nutella brownies--that sounds SO good! I'm gonna have to try them!!!!

Share this post


Link to post
Share on other sites

Did they rise and fall or never rise?

Why use egg substitute? Eggs are a natural leavening agent and are high in protein. Your obviously not dairy intolerant. Nutella has skim milk and whey (from milk). Plus the butter in the recipe.

I'd use two eggs, add some powdered egg whites, and increase the baking powder and/or add baking soda. If you add a tsp of vinegar and a tsp of baking soda, you'll get more rise. Also looks like you need some milk or water. Your mixture should be neither too thick nor too thin. You can't just always go strictly by the recipe. I agree with FF, 30 minutes may be too long, assuming 350 degrees.

I make muffins a lot and they rise like crazy and never fall.

best regards, lm

Share this post


Link to post
Share on other sites
i have an egg allergy that is why i used an egg sub.

they did rise and then they fell. should i try it again with a little less flour, then turn the oven off once they rise?

Sorry about the egg alergy.

Funny thing, I often have that same problem when I bake gluten-free bread. But I've never had muffins rise and then fall. I'm guessing it's the ratio of insides to outsides or something like that. Have you considered making chocolate muffins? :rolleyes:

I used to be the bread man. I'm thinking of being the muffin man instead. Once, BC, I made upside down pineapple cake muffins. Yes, I think I invented them, there were no directions for them on the pineapple cake box.

best regards, lm

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. 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
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  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.


  • Top Posters +

  • Upcoming Events

    • March 24, 2019 Until March 27, 2019
      0  
      NEW ORLEANS GOURMET GLUTEN-FREE mini GETAWAY    March 24 ~ 27, 2019   We have arranged a fun and Gluten-free food filled mini in the city known for it's food and fun.  We have arranged to eat many of the famous dishes that aren't usually Gluten-free at a few of the World Renown restaurants.   Staying at the Royal Sonesta Hotel on Bourbon Street in the center of the French Quarter, you'll be able to enjoy the ambiance of the city at all hours.   Our itinerary will include a Luxury Coach tour of the city and surrounding area - Admission to The National World War II Museum, including the Tom Hanks" 4D film "Beyond All Boundaries" - an exciting Airboat ride and tour through the Bayou.      This it the 3rd time we have visited New Orleans and it has always been well attended, so join us even if you've been there before.  Check out our website for the complete itinerary and cost.    Due to contractual obligations we must have 20 participants by October 31, 2018 to make this a go.      If you have any questions just give us a call at 410-939-3218.  Bob & Ruth info@bobandruths.com (410) 939-3218
    • March 27, 2019 04:00 PM Until 08:00 AM
      0  
       
       
       
      Celiac Emotional Healing Support Group
       
       
       
      Again you are invited to join Johnny Patout, LCSW for Baton Rouge's first emotional healing support group meeting to assist those living with celiac disease manage the emotional challenges so many of us face. Most often the emotional disturbances include depression, disinterest in normal activities, insomnia, grief, mood changes, anxiety, inability to concentrate, extreme concern about managing a gluten-free lifestyle and other emotional and behavioral challenges.
       
      The professionals at Jamestown Avenue Counseling Center created the emotional healing support group to give us a safe place to begin to process our emotions and support each other as we heal emotionally while managing celiac disease and the resulting autoimmune disorders.
       
      The emotional healing support group meets every Thursday, 6:00-7:00pm, at the Jamestown Avenue Counseling Center of Baton Rouge. Jamestown Avenue Counseling Center is located at 4637 Jamestown Avenue, Baton Rouge, Suite B-1. Suite B-1 is upstairs.
       
      The support group is free and open everyone managing celiac disease. For more information: emotionalhealingforceliacs@hotmail.com
    • March 30, 2019 Until March 31, 2019
      0  
      Nourished Festival is a family-friendly event with 10 locations across the US. Attendees will be able to sample food, health and beauty products, meet with companies, learn about the most current food lifestyles, receive coupons and attend educational sessions with industry experts. 
      Nourished Festival, managed by The Nourished Group and presented by Enjoy Life Foods, is the largest gluten-free, allergy-friendly and specialty diet event in the US, with 10 locations including.
      ABOUT THE NOURISHED FESTIVALS
      Managed by The Nourished Group, formerly The Gluten Free Media Group, The Nourished Festivals are the largest and fastest growing special diet consumer events in the United States. Started in 2007, the events have expanded from one to ten cities throughout the country. The festivals cater to anyone looking to lead a healthier lifestyle or those who follow a specialty diet due to autoimmune conditions, food sensitivities, allergies or intolerances. Offerings including Paleo, Keto, Plant-Based, Gluten-Free, Allergen-Friendly and Nut-Free products. The events provide the opportunity for attendees to sample and purchase new products, receive coupons, meet with brand ambassadors and attend educational classes with industry experts. For more information, visit http://www.nourishedfestival.com 
       
I just had my kid retested for celiac disease and we are waiting for the results.  Her doctor does not hesitate to test since I have a firm diagnosis.  I can also say that my PCP and GI  never hesitate to check for other AI issues either.  They know that you can develop more than one autoimmune disorder.  Better to catch it early before damage!   If you get an endoscopy, be sure to do a gluten challenge 2 to 4 weeks prior or your result will be negative!  
  • Blog Entries

  • ×
    ×
    • Create New...