Tuesday, August 24, 2010

Brownies are for Martians, too!

Have you ever tried the gluten-free, dairy-free brownies on the market? Terrible, aren't they? I actually think that they make them bad on purpose so we are forced to get slim. That is my theory anyway.  Because they are so mind-numbingly, waist-cinching awful, I decided it was time to make my own. So, I did, and they are chewy and good! Here is the recipe, I modified it from an old, very quality recipe. Don't make them if you are alone, though, you will eat the entire plate! Trust me! I have and was wracked with semi-guilt for the rest of the day.

Martian gooey-kablooey Brownies:


6 oz of Enjoy-Life Chocolate chips.
1/2 cup of ghee butter
2 eggs (or equivalent egg replacer.)
1 1/4 cups of organic brown sugar
2/3 cup of GFCF flour (multi-purpose, without baking powder.)
1/8 teaspoon of guar or xantham gum
1 teaspoon of baking powder. (Gluten and Aluminum Free!)
1/2 vanilla bean or 1 teaspoon of vanilla (the real stuff! Imitation is no good and often not gluten free!)

Some people like to mix in nuts, we can't, however, many nuts have Omega fats and are good for neurological stabilization and growth. (Makes you smarter, or so I have heard! :)
I prefer to mix in extra Enjoy-Life chips, or dried fruit, (organic, sulfite-free!) and sometimes, to be devilish, I pulverize the leaves of a bunch of kale and will add 1/4 cup to this recipe. Trust me on this, PULVERIZE! If you don't, they will find it with their incredible eyesight and pick it out! Kale has a wonderful flavor and is hard to discover with taste.  Don't use spinach, I don't care what other cooks say, kids taste the slight bitterness, trust me.  Kale is great because it provides calcium, B-vitamins, and Iron. These are things our kids lack. 

So now, to the recipe:

In a small saucepan over low heat, combine the chocolate chips and ghee butter. Let melt slowly and stir often.  Once they are completely melted and well-incorporated, scrape the vanilla bean, or add the vanilla to the mixture and stir with a wooden spoon.

Now, lets incorporate the other ingredients:
In a tabletop or stand mixer, do the following:

Slightly beat the eggs, add the brown sugar and mix on medium speed until the mixture becomes pale brown, almost tan. 

Sift the GFCF Flour, xantham or guar gum, and baking powder together. Sift this mixture into the egg/sugar mixture. (You don't want fava bean, tapioca, or rice flour lumps!) Mix until well incorporated, scrape sides as needed.

Now for the fun part, take this mixture off the stand, grab your sauce-pan of chocolately-goodness and poor it in, 1/3 at a time. After each pour, fold in with a spatula, gently. The mixture should look marbley or streaky. If it is all one color, you stirred to long and your brownies will be dry. Trust me, just fold it in well enough so there is not a big glob of chocolate in the middle.

Take an 8" square glass pan, cover it with the ghee and parchment paper. Pour the batter into the pan and stick it in a 350 degree F, pre-heated oven. Here is the tricky part, put it in for 37 minutes. My original recipe called for 40 minutes, but this is too long and the brownies fell apart. Don't worry if they seem undone when you pull them out, they will set up! After taking the brownies out, pull them out by the parchment paper. Put the brownies, parchment paper and all, on a cooling rack. After about an hour, (show some restraint!,) cut the brownies and eat! Enjoy. This is my son's favorite treat, and honestly, mine too. Good luck and cheers!

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