world’s best gf/(mostly)df brownies

My oldest turns 9 on Tuesday. But today, we had a little gathering for him. The kids have been trying REALLY hard to get used to their new normal. Believe it or not, the 6 year old is better at it than the almost 9 year old! But I guess he has had more time to get set in his ways. Which makes birthdays extra rough.

 

Asked him what he wanted for his birthday cake and he thought about it long and hard and finally asked for my secret family recipe brownies. I made them about 2 weeks ago as a test run, altering it to be gluten free and (mostly – I did use regular butter) dairy free. They were a success (and frankly no one could tell the difference at all)! So I scrambled this morning to make him a batch in time for his party. Every kid loved them and had no idea they were gf/df! I’d say that was a huge win in my book!

 

So here is my secret family brownie recipe modified to be mostly dairy free (I did use butter) and completely gluten free! This recipe as literally been in my family for over 40 years! I took my Dad’s incredible brownie batter recipe and topped it with my mother-in-law’s mouth watering chocolate frosting recipe and VIOLA! THE MOST AMAZING BROWNIES KNOWN TO MANKIND. No really, they are that damn good. I usually only make a half batch otherwise I gain 10 pounds in 3 days. Today I made the full batch for the kids and have already had 3 pieces. Guess I’ll need to workout extra this upcoming week! And no judging me on the “decorating”. I’m no Cake Boss 😉

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The Blended Family Brownie Recipe Extraordinaire:

(makes enough for a 9×13 pan, halves nicely when bake in an 8×8 square pan)

1 cup butter (I used regular butter because small amounts, especially when baked, don’t seem to bother my kids, thankfully!I know there are df alternatives but haven’t baked with them yet. We use GHEE butter regularly, but not for baking!)

1 cup Sugar in the Raw (I like the deeper flavor and crunch this has in the brownie)

1 teaspoons pure vanilla extract

4 eggs

4oz unsweetened baking chocolate

1 cup sifted gluten free flour

2 teaspoons baking powder (mixed into flour before adding)

1 cup chopped walnuts

1 cup mini chocolate chips

FROSTING:

4oz unsweented baking chocolate

1 1/2 cups powdered sugar

1/2 cup macadamia nut milk (or any nut milk)

 

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In a Kitchen Aid Mixer (or the like), cream the butter (softened to room temp.) sugar, and vanilla.

Beat in the eggs.

Blend in the melted chocolate squares (I melt in the microwave, mixing every 30 seconds for about 2 min).

Stir in the flour/baking powder mix SLOWLY.

Add nuts/chocolate chips.

Butter and lightly flour a 9×13 metal baking pan.

 

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Add the brownie batter and use a spatula to smooth out evenly.

Meanwhile, ENJOY LICKING THE BATTER OUT OF THE BOWL AND MIXER. (Hey, it’s the baker’s right to “taste test” the batter, am I right?)

 

 

Bake at 350 degrees F in a convection oven for 30-35 min. Toothpick test the center! If it comes out clean, it’s done! DO NOT overcook, unless you like dry brownies! I tend to start testing around 25 min just in case!

Let cool for 20 min while you prepare the frosting!

 

 

In a Pyrex glass mixing bowl, melt 4oz baking chocolate in the microwave (about 2 min, mix every 30 second). Using a whisk, blend the chocolate with the powdered sugar and nut milk of your choice. You may need to add more of either the sugar or milk to get the right consistency. It should JUST pour onto the brownies but not be too runny.

 

THIS FROSTING MUST COOL! Put the pan in the refrigerator for an hour, or freezer for 20 min to thicken and get the right consistency. I actually prefer these brownies the next day – they get more “fudgy” in the fridge! If you like a thicker frosting (think the pre-made jar type consistency) then just use more sugar and less nut milk!

 

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Hope you enjoy and if you try this recipe, leave me a comment! I would love to know how they turned out for you!

 

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