Brownies, brownies, brownies…It’s rich, chocolatey and is insanely delicious…
I wonder if there is anyone who can possibly ignore this particular dessert. I can only hear them say ” more please”. It’s that delicious and everyone knows that. I had tried brownies from many pastry shops and restaurants, but was lacking the expertise to make this on my own. You can only wait for a while but not for a lifetime. That happened to me too, I couldn’t wait till I became an expert to make this. Last weekend, I got the feeling that I am good enough to bake this in my kitchen. When your mind tells something like this, no one can stop you.
When the brownies came out pretty good, I felt I shouldn’t have waited this long to make this. Anyway, it’s better late than never. Also, I ended up making a second batch of these as the first batch got over in the blink of an eye. I shared the brownies with my co-workers on Monday which also helped to beat the Monday blues.
As part of my husband’s gluten free diet, I had bought a pack of Clubhouse potato starch. On the back of the pack, there was a recipe for brownies. The recipe sounded so easy and good to me, hence I decided to give it a shot. The brownies came out pretty great in just 25 minutes of baking. You don’t need an electric mixer nor a stand mixer to make the batter, just a whisk will do all the magic.
Chocolate Brownies: Gluten Free
Ingredients:
- Chocolate squares, semi-sweet- 2 (2 oz/6 0g/each)
- Margarine or Butter- 1/3 cup
- Granulated sugar- 3/4 cup
- Vanilla extract- 1 tsp
- Eggs, large- 2
- Potato starch or potato flour- 1/2 cup (or use all purpose flour)
- Baking powder- 1/2 tsp
- Salt- 1/4 tsp
- Almonds, chopped or any other nuts- 1/2 cup
- Semi-sweet chocolate chips- 1/2 cup
Instruction
- In a saucepan, melt chocolate squares and margarine or butter together over low heat.
- Remove from heat, stir in sugar and keep aside.
- In a bowl, beat eggs using whisk, one at a time.
- Add: potato starch, baking powder, salt and chopped almonds.
- Combine well and let stand for 5 minutes.
- Grease a baking pan with butter and pour the batter into the pan.
- Garnish the batter with semi-sweet chocolate chips.
- Preheat the oven to 350 F (180 C).
- Bake the batter for 25 minutes.
- After 25 minutes, remove the brownies from the oven and allow it to cool down.
- Gently cut into squares or triangle shapes using a sharp knife.
- The outside of the brownies will be slightly crispy and soft on the inside.
- You could also chill it in the refrigerator for sometime.
- Enjoy!!!
- Chocolate squares, semi-sweet- 2 (2 oz/6 0g/each)
- Margarine or Butter- ⅓ cup
- Granulated sugar- ¾ cup
- Vanilla extract- 1 tsp
- Eggs, large- 2
- Potato starch or potato flour- ½ cup (or use all purpose flour)
- Baking powder- ½ tsp
- Salt- ¼ tsp
- Almonds, chopped or any other nuts- ½ cup
- Semi-sweet chocolate chips- ½ cup
- In a saucepan, melt chocolate squares and margarine or butter together over low heat.
- Remove from heat, stir in sugar and keep aside.
- In a bowl, beat eggs using whisk, one at a time.
- Add: potato starch, baking powder, salt and chopped almonds.
- Combine well and let stand for 5 minutes.
- Grease a baking pan with butter and pour the batter into the pan.
- Garnish the batter with semi-sweet chocolate chips.
- Preheat the oven to 350 F (180 C).
- Bake the batter for 25 minutes.
- After 25 minutes, remove the brownies from the oven and allow it to cool down.
- Gently cut into squares or triangle shapes using a sharp knife.
- The outside of the brownies will be slightly crispy and soft on the inside.
- You could also chill it in the refrigerator for sometime.
- Enjoy!!!
