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Rich Chewy Brownies

03 Mar

We would usually be out on a Saturday but today the force is strong with the wind. Blowing at 46km/h and gusting at 63km/h at one point, home we stayed. I tried this brownie recipe from Anna Olson. She posted a link to it on her Facebook page on Valentine’s Day. I like that it’s quick to make; no butter to measure out, just vegetable oil.

When it was baking, the aroma was so good that it drew Little Guy out from his room to ask me what it was.   I told him it was brownies and he exclaimed, “BROWNIES!!” then proceeded to thank me for making brownies. So sweet. :)

These brownies are hard to photograph, they are so dark!

Verdict: They are true to name, rich and chewy. Very nice, my boys like it so it means it’s not too bitter even though I reduced the sugar to 1 cup. Would be good with vanilla ice-cream or whipped cream!

Update: I have to add that they are very chocolatey too! I used Ghirardelli’s Bittersweet Chips and they’re   larger than regular chips so they didn’t fully melt and it’s wonderful! 

Rich Chewy Brownies (from Anna Olson’s website)

These brownies are rich and dense, and get that beautiful shiny, crackling top to them. Another secret to them: they are Gluten-Free and Dairy-Free!

If you wish to make these using traditional wheat flour, replace the 1/2 cup of rice flour and 2 tbsp of cornstarch with 1/2 cup of all-purpose flour.

Makes 1 8-inch square pan

Cuts into 25 brownies

  • 11/4 cups sugar
  • 3/4 cups Dutch process (alkalized) cocoa powder, sifted
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 cup brown rice flour
  • 2 tbsp cornstarch
  • 1/2tsp salt
  • 1/2 cup walnut pieces and/or chocolate chips (I left out the nuts)

Preheat the oven to 350°F. Grease and line an 8-inch square pan with parchment so that the paper comes up the sides of the pan.

Stir the sugar, cocoa and oil together until moistened.

Add the eggs and vanilla and whisk to blend.

Add the rice flour, cornstarch and salt and stir until incorporated. Stir in the walnut pieces and/or chocolate chips. Scrape the batter into the prepared pan and spread evenly.

Bake the brownies for about 25 minutes, until they lose their shine and when a tester inserted in the centre comes out clean. Cool the brownies to room temperature before slicing.

The brownies will keep in an airtight container for up to 2 days.

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5 Comments

Posted by on March 3, 2012 in Baking

 

Tags: , ,

5 responses to “Rich Chewy Brownies

  1. Anne-Marie

    March 3, 2012 at 6:37 pm

    They look delicious and you did a fine job of photographing them. I’m definitely going to try out the recipe!

     
  2. yummychunklet

    March 3, 2012 at 11:07 pm

    Wow. These look great!

     
  3. Three-Cookies

    March 4, 2012 at 6:21 am

    They sounds delicious, a bit like the Swedish kladdkaka

     
  4. kitchen flavours

    March 4, 2012 at 8:19 am

    These looks wonderful! So chocolaty! My kids would love these too! Your son is so sweet and cute, my son always thanks me for making something he enjoys eating! Feel so nice and worth the effort! :)

     
  5. Choc Chip Uru

    April 24, 2012 at 11:57 pm

    These do look super rich and delicious – I am definitely falling into that darkness of chocolate :D

    Cheers
    Choc Chip Uru

     

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