Monday, April 23, 2012

Brownies in 5

Chocolate is, in my opinion, one of the most delicious - and most workable - ingredients ever. I recently discovered exactly how workable it is as I was trying to concoct a recipe that was gluten-free and delicious for my wheat-intolerant dad and brother. This recipe is what I came up with! It's a variation on a flourless chocolate recipe, but without the cocoa powder these brownies are a little more fudgy while still having a great chocolate flavor!

2 cups     chocolate chips
3/4 cup   sugar
1 tsp       baking soda
1 tsp       salt
3            eggs

Preheat oven to 350 degrees F.

Grease an 8x8 or 9x9 pan. 

Melt chocolate by placing it in a heatproof bowl resting on the rim of a small pan of simmering water. The steam from the water will rise and heat and melt the chocolate.

When chocolate is melted, beat together with dry ingredients until combined. Add eggs a little at a time until batter is smooth. 

Pour batter into pan and bake for 25-35 minutes. Let cool for at least minutes before eating.

Extra chocolate: Add 3/4 cup of unmelted chocolate chips to batter.

Peanut butter cup: Replace 1/2 cup of chocolate chips with 3/4 cup peanut butter. 

Spicy: And 2 tsp of chili powder.

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