Jewish holidays are over. Yesterday we finally got back to the blessed routine: school, kindergarten, work and job hunt. We had a lot of free time on our hands these past couple of weeks but we ended up not doing much with it. I'll summarize my holiday adventures (and recipes) in the coming post, which naturally is taking me ages to write.
For now I just want to share with you this great gluten-free brownies recipe that will ease up any crisis or post-holiday melancholy because it uses a lot of chocolate. My loyal readers already know that I come from a household of chocoholics and I keep looking for new opportunities to incorporate chocolate in our nutrition. I firmly believe that one day, scientists will declare that chocolate is good for you. I have adapted the current recipe from Chef Michael Smith's book: "Chef At Home", which I highly recommend for its simple yet delicious everyday cooking.
250 gr dark chocolate
200 gr butter
1 cup flour divided to 1/3 soy flour, 1/3 tapioca flour and 1/3 corn starch.
1/2 cup cocoa powder
1.5 tea spoon baking powder
Pinch of salt
2 cups brown sugar
1 tablespoon vanilla extract
Preheat oven to 180c (350F)
Melt in microwave the chocolate and butter then mix till smooth. While the chocolate mix cools whisk together the flours, cocoa, baking powder and salt. Add the eggs, sugar and vanilla to the chocolate and mix thoroughly. Stir in the flour mixture until incorporated. Pour batter into a lightly oiled and floured 9x13 inch tin. Bake for 25-30 minutes.
The brownies come out moist and fudgy, and taste great.