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I've been experimenting with various basic brownie recipes to work out a recipe for a half-batch at a time (because my family has requested that I make smaller amounts of a wider variety of treats).

While I was at it, I reduced the sugar, upped the cocoa and vanilla, of which no recipe ever has enough, (so if you're one of those cooks who, like me, habitually ups the cocoa in brownie recipes: um, don't. I already did that and this really does appear to be the upper edible limit) and added fruit, nuts, and chocolate chips for maximum decadence.

Very rich, not very sweet, very dense.

Preheat oven to 350F/180C

1/4 cup melted salted butter OR unsalted butter + 1/8 t salt.
1/3 C sugar, white or brown. For a sweeter brownie, 1/2 C.
1 T vanilla
1 egg
1/4 T baking powder
1/3 C cocoa powder
1/4 C flour

In a fairly large bowl, using first a whisk and then a wooden spoon, mix the ingredients together in the order they're listed.

When no dry or white patches remain in the mixture, add (if you like)

1/4 C semi-sweet chocolate chips and
1/4 C dried cherries and
1/4 C pecans or walnuts

Spoon mixture into a well-greased small pan. Bake for 25 minutes. Let sit for 10 minutes.

This post was originally posted on Dreamwidth. where there are comment count unavailable comments. Comment here or there as you prefer.
What size pan do you use for this? I'd like to try it.
I actually use an odd little oval oven-safe serving dish I found at a thrift store. I feel like 2-3 chafing dishes (this doesn't rise a lot, so you can fill whatever you use 3/4 full) or an oven-safe bowl or something would do fine.

Alternately, you could use a standard 9x9 pan and try cutting the baking time to 15-20 minutes because the brownies will be thin, I think.
It looks lovely! Since there isn't much flour, do you think it would be possible to substitute cornstarch or potato starch to be gf?
I have zero experience cooking gluten-free, so the most I can say is "I see no reason why not."

From my hazy memories of working with rice flour, etc, I suggest that you may need more baking powder to get them to rise. They're not meant to rise MUCH, but you want a bit.

You might also try nut flour, which is expensive but as you say the recipe doesn't call for a lot. This won't rise at all, but the texture would likely be pleasing anyway.
Thanks! I shall ponder this!
Saved so that I can give this a try. Thanks for sharing!