Tuesday 21 April 2015

The BEST Brownies

Brownies are amazing!  Nothing beats sinking your teeth into a rich, dense (but moist), oh so perfect brownie.  This tried and true recipe comes from my mother in-law.  I feel like brownies are something that everyone has that perfect recipe for.  I had one of those for years, but it was finally de-throned by this one.

And guess what?  For those non-gluteners in your life.....(it's rampant, I know!)........  This recipe is almost indistinguishable from the original when made with rice flour.  That's right!  THIS RECIPE IS ACTUALLY DELICIOUS GLUTEN FREE!!!!  I'm shouting it because it has me so excited!  I generally find gluten free baking revolting (except my friend Trina's....somehow she's figured it out).  This is not revolting.  It's revolutionizing.

So, here it is....  End your search for a perfect brownie recipe now.

1/2 cup butter or margarine
1 cup sugar
2 eggs
1/3 cup cocoa
1/2 cup all purpose flour (or rice flour, for gluten free)
1/4 tsp salt
1/4 tsp baking powder

3 tbsp butter or margarine
3 tbsp cocoa
1 tbsp honey
1 cup icing sugar
~1 tbsp milk

Preheat your oven to 350F.  In a pot, melt butter.  Add sugar and cocoa and mix well.  Remove from heat and whisk in 2 eggs.  Combine flour, salt and baking powder and combine with the chocolate mixture.  Pour into a greased 8x8 pan, and bake for 25 minutes.  DO NOT OVERBAKE.  No one likes those dry, crusty-on-the- outside brownies.

For the glaze, melt the butter and honey together.  Add cocoa and icing sugar.  The mixture will be very dry.  Add 1 tbsp milk and continue to stir over very low heat until you get a silky, fudgy icing.  If you prefer it thinner, add additional milk, 1 tsp at a time.  Spread over warm brownies.

Eat.  Repeat.

Shut. The. Front. Door.  

You're welcome.

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