When one of your diners suddenly has dietary restrictions, new ingredients offer a unique excuse to bake more often. “Got to try out this recipe before I make it for anyone else.”
You’ll need to make every new thing at least twice…three times if it was really good.
Baked goods up the wazoo. Today’s dish is a pan of gluten-free brownies, made with rice flour and adapted from this cookie recipe.
“Chocosensational…they are nice and makes you fuzzy”
1/4 c butter, melted
100 g semisweet chocolate, melted
2 tbsp plain yogurt
1 tsp vanilla extract
2 tbsp espresso or strong coffee
1/3 c brown sugar
2/3 cup granulated sugar
1/2 tsp salt
1/2 c cocoa powder
1/2 c rice flour
2 tbsp corn starch
Such silky batter. I knew at this point that the brownies weren’t going to turn out quite right, because brownie batter is not supposed to look like frosting.
Baked for 27 minutes on “medium.”
Very fudgy, though.
Not bad. I’ve got big plans for the rest of this pan of brownies. Stay tuned…