Found this brownie recipe yesterday from Karina, and I couldn’t help but give it a try. Of course, we didn’t have the exact ingredients, and I don’t really know what I’m doing, but it came out pretty darned well anyway. :D
Dry ingredients:
- 1/4 cup brown rice flour (Karina’s recipe calls for sorghum flour. But I don’t know what that is, nor do we have it. Hence rice flour.) :-)
- Handful of gluten-free oats
- 1 tablespoon potato starch (Karina calls for tapioca starch, but again: making-do with what we’ve got.)
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup pecans
I put the pecans in blender along with the oats. (This was supposed to be pecan meal, so I thought I’d make my own, heh.) Note: Holy crap that worked faster than I thought. I wasn’t sure the blender would work with no liquid in it. Did just fine.
Mix together with all the other ingredients above. Set aside.
Next ingredients:
- 2 eggs
- 1 cup tightly packed brown sugar
- 5 oz dark chocolate
- 1/2 cup shortening
- 3 teaspoons vanilla extract
Beat eggs on high until frothy. Add sugar. While this is mixing, melt the chocolate and shortening in a bowl together and stir to get it nicely mixed. Next, mix chocolate/shortening slowly into the egg/sugar combo. Naturally, I forgot the “slowly” part and just dumped it in. :)
Also, this is where you’re supposed to mix in the vanilla extract. I somehow managed to forget this as well, despite the fact that I already had it sitting out on the counter, literally right next to the mixing bowl.
While that’s mixing, get out a 9×11 pan and cover with parchment paper. Lightly oil the parchment paper. Once it’s all mixed, pour the batter into pan and spread (topping with chocolate chips if desired). It took me too long to get this whole thing mixed, so my chocolate had cooled, making the “pour into pan” more like “dump this big glob into pan and try to smear it around as well as possible.”
Bake at 350 for 25-30 minutes. Test with toothpick or rice noodle.
Take ‘em out and try ‘em….Oh my goodness! These are delicious, and I messed them up in approximately 7 different ways, haha.
Yay Gluten-Free Goddess!
