Kristis White Chocolate Chip Brownies Gluten Free Food

GLUTEN-FREE BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment.
• Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.
• Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins.
• Leave to cool a little in the tin before cutting into 12 squares.

WHITE CHOCOLATE CHIP BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Cream sugar and melted margarine
• Add eggs.
• Add flour, cocoa, and vanilla.
• Stir well.
• Stir in about half a bag of white chocolate baking chips.
• Grease and flour pan and add mixture.
• Bake approx 20 minutes at 350 degrees.

KRISTI'S SOFT BUNS (GLUTEN FREE!)

Steps:

• Combine pineapple juice and water. Add 2 tblsp brown sugar and all of the yeast. Stir to combine. If you put the yeast in too soon, the mixture will be too acidic and it will kill them, so be careful. Be sure your yeast is proofing before moving forward.
• Combine flours, starches and gums in the work bowl of your favorite mixer. Add salt, remaining brown sugar and 2 tblsp butter. Combine. Add egg and combine. Last, add yeast slurry and combine until dough starts to climb the paddle. Switch to your hook and knead for 8-10 minutes on medium.
• Using approximately 5 ounce portions, portion out your dough a piece at a time onto a floured work surface. Work just enough flour into each piece to be able to work it without it sticking to you and work each into a ball. Place the balls on a baking sheet or in a baking dish and squish them until the are about 1/2 the height of the "ball.".
• Cover with a moist towel and allow your buns to rise for at least 90 minutes. Set your oven to 350°F.
• Brush on remaining butter and sprinkle on any toppings you like. I like sesame seeds. Bake uncovered for about 50 minutes or until they are showing really nice color and both the tops and bottoms look done. Allow them to rest for 15 minutes to set their insides.
• Slice down the middle and have a sandwich. After all, you deserve one. :) These are also nice toasted.

BLACK BEAN BROWNIES (GLUTEN FREE)

Steps:

• Mix ingredients together in a blender/food processor until pureed.
• Pour into a greased 8x8 cake pan.
• Stir in some chocolate chips and nuts, or leave plain.
• Bake at 350 F for approximately 30 minutes.
• Let cool completely before cutting.

WHITE CHOCOLATE CHIP BROWNIES

Steps:

• Preheat oven to 375°F.
• Line 15x10x2 inch baking pan with a heavy piece of aluminum foil long enough to overhang the ends of the pan; butter the foil.
• Put the butter, white chocolate, and water in a heatproof container and place over simmering water.
• Stir the mixture until the chocolate and butter melt and mixture is smooth.
• Remove from hot water and set aside.
• Put the eggs in a large bowl and beat with an electric mixture just to blend.
• Add the sugar, salt, and vanilla.
• Beat at medium speed until thick and fluffy, about 2 minutes.
• Mix in melted white chocolate mixture.
• Add flour and stir just to incorporate it into batter.
• Mix in chocolate chips.
• Pour batter into foil-lined pan.
• Bake for 30 minutes.
• Cool brownies in pan.
• Cover the pan and chill the brownies until they are firm, about 6 hours or overnight.
• Use overhanging ends of aluminum foil to lift brownies out of pan.
• Remove foil and cut into 12-16 pieces.

GLUTEN FREE CHOCOLATE CHIP BROWNIES

Steps:

• In a large bowl, blend almond butter until smooth with a hand blender.
• Blend in eggs, then blend in agave and vanilla.
• Blend in cocoa, salt and baking soda, then fold in chocolate chips.
• Grease a 9 x 13 pyrex baking dish.
• Pour batter into dish.
• Bake at 325° for 35-40 minutes.

WHITE CHOCOLATE CHIP BROWNIES

Steps:

• Grease a 20cm square cake in and line base and sides with baking paper.
• Preheat oven to moderately slow (160 degrees celcius).
• Melt butter and dark chocolate on stove over a low heat until melted.
• Mix brown sugar, cocoa and vanilla in a bowl.
• Add chocolate mixture and mix until combined.
• Mix in eggs.
• Stir in sifted flour and white chocolate chips.
• Pour into cake tin and bake for around 40-50 minutes.
• Brownies are ready when crumbs form on the skewer.

BLACK BEAN BROWNIES (GLUTEN FREE)

Steps:

• Prehear oven to 350 degrees.
• Lightly grease 8x8 square baking dish.
• Combine the black beans, eggs, oil, cocoa powder, baking powder, salt, vanilla, and sugar in a blender. Blend until smooth. Pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the mixture or mix into the batter.
• Bake in a preheated oven until the top is dry and edges start to pull away from the sides of the pan, about 30 minutes.
• I frost them by putting the remaining bag of chocolate chips on top of the brownies when they come out of the oven. When melted, I spread them around.