Gluten Free Bon Appetit Cocoa Fudge Brownies Food

GLUTEN-FREE COCOA BROWNIES

Steps:

• Preheat oven to 350 degrees and grease an 8×8x2 pan (or a 9 x 12 pan if doubling recipe) or 12 muffin tins. (You can line the pan with parchment paper so that you can easily lift out the brownies and slice them when they are done.).
• Melt butter in a sauce pan or in a 1 quart container in the microwave. Remove from heat. Add cocoa until blended, then add sugar and mix well. Add eggs, one at a time. Stir in vanilla, flour, salt & xanthan gum - do not overmix.
• Bake 25-30 minutes (less if using muffin tins).
• Cool and serve.

GLUTEN-FREE BON APPETIT COCOA FUDGE BROWNIES

Steps:

• Preheat oven to 325 degrees.
• Melt butter over low heat. Remove from heat and allow to cool slightly (5 minutes).
• Stir in sugar, cocoa powder, and salt.
• Whisk in eggs and vanilla.
• Add rice flour, tapioca flour, and corn starch one at a time, whisking well after each addition.
• Add walnuts or pecans if desired.
• Spread into greased 8x8" square baking pan.
• Bake for 25 to 30 minutes or until toothpick inserted near center comes out with just a few sticky crumbs on it.
• *Although these brownies are great warm, I prefer them cooled down, chilled, and then cut into small squares. Seems like the flavors come out better that way.
• ***These are rich enough that you really can cut them into 16 pieces, but let's be realistic - I cut 8.

WALNUT FUDGE BROWNIES

Steps:

• Heat oven to 350°F Line 13x9-inch pan with foil; grease bottom only. In small bowl, beat egg whites, cream of tartar and salt until stiff peaks form;.
• set aside.
• In large bowl using same beaters, beat butter until fluffy. Gradually add 1 1/2 cups sugar; beat well. Add egg yolks, one at a time, beating well after each addition. Dissolve 1 teaspoons instant coffee in hot water. Add dissolved coffee, melted chocolate, and vanilla to butter mixture; blend well, Lightly spoon flour into measuring cup; level off. Add flour; mix well. Stir in walnuts. Fold in beaten egg whites, Spread in prepared pan.
• Bake at 350F for 30-35 minutes or until set. Do not overbake. Cool completely. Sprinkle with powdered sugar. For easy removal from pan, carefully lift brownies by foil lining,. Cut into bars.

CAMOUFLAGE CHOCOLATE FUDGE BROWNIES

Steps:

• Place a rack in middle of oven; preheat to 325°F. Lightly coat a 9x9" pan, preferably metal, with nonstick spray. Line with parchment paper, leaving overhang on all sides. Lightly coat parchment with nonstick spray. Place cream cheese in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let bowl touch water). Heat cream cheese, stirring occasionally, until very soft, about 5 minutes. Remove bowl from heat (leave water simmering). Using a heatproof rubber spatula or wooden spoon, smash and mix cream cheese until smooth. Add 1 egg, ⅓ cup (66 g) sugar, ½ tsp. vanilla, and ¼ tsp. salt and whisk until very smooth. Transfer about half of cream cheese mixture to a small bowl and whisk in 1½ tsp. cocoa powder.
• Place butter in another medium heatproof bowl. Add espresso powder (if using) and remaining 1 cup (200 g) sugar, ¾ cup plus 2 Tbsp. cocoa powder, and ½ tsp. salt. Place bowl over saucepan of still simmering water and cook, stirring occasionally once the butter starts to melt, until mixture is homogeneous and too hot to leave your finger in, 7-9 minutes. Let cool 5 minutes.
• Add remaining 2 eggs and remaining ½ tsp. vanilla to butter mixture one at a time, whisking vigorously after each addition until smooth and glossy. Add flour and mix with spatula or spoon until no longer visible, then vigorously mix another 30 strokes. Scoop out ½ cup brownie batter and set aside. Scrape remaining batter into prepared pan and spread into an even layer.
• Working quickly, alternate dollops of cocoa-cream cheese mixture and cream cheese mixture over batter. Dollop reserved batter on top (it will be quite thick). Don't worry if your design looks random and spotted.
• Bake brownies until center is set and no longer looks wet, 22-25 minutes. Transfer pan to a wire rack and let cool. Using parchment paper overhang, lift brownies out of pan and transfer to a cutting board. Remove parchment paper and cut into sixteen 2¼" squares, wiping knife clean between slices.