Cadee’s Ultimate GF Brownie Recipe:
1 ½ sticks of real butter (not margarine or Crisco)
2 cups of quality bittersweet/semisweet chocolate chips (I use Ghirardelli brand)
¾ cup Gluten Free Flour Mix (click here for my ALL PURPOSE GF Mix)
5 large eggs
2 cups brown sugar
½ tsp. salt
1 tsp. vanilla extract
Preheat Oven to 350 degrees F. It’s best to use a mini-muffin pan (non-stick) and liberally grease with spray. Otherwise, butter/grease a 9x9 or 9x13 baking dish/brownie pan. OR use parchment paper which makes getting brownies out later much easier!
In a small saucepan, melt butter over low heat, do not let butter get too hot. Add chocolate to melted butter Melt chocolate SLOWLY on low still (it will seize and ruin if you do not heat it on low and slow!) in HEAVY bottom saucepan. (If you don’t have a heavy bottomed saucepan, you will need to melt butter first, then separately prepare a double boiler to melt the chocolate, then combine the melted butter and chocolate) Set aside butter/chocolate mixture to cool down, stirring once in awhile.
In a medium mixing bowl, combine the eggs, brown sugar, salt and vanilla extract. Using a mixer, fitted with a WHISK attachment, beat on HIGH speed until the mixture thickens and becomes pale in color. At this stage the mixture should fall from the beater in a wide ribbon that folds back on itself and slowly dissolves into itself. This entire process takes approx. 5 minutes.
Using a rubber spatula, fold the cooled chocolate into the egg mixture. Add the flour and FOLD it in quickly but gently taking care not to deflate the air that’s been incorporated into the eggs.
For mini-muffins: Fill each one almost to the top with brownie batter. For brownie squares: Pour the batter into the prepared (8x8 or 9x9 preferably) glass baking dish and smooth the top with the spatula.**** I find it easier to leave the brownie batter in the refrigerator prior to baking. The batter will harden into a cookie dough consistency. It will still bake fine, just add 2-3 minutes onto baking time. If making mini-muffins, a stainless steel mini ice cream/cookie dough scoop works best to scoop and fill muffin pan. Otherwise, make sure each ball of dough is at about the capacity of the muffin cup size when filling the mini muffin pan.
Bake until the top looks slightly cracked and feels soft to the touch. For a larger pan (thinner brownies) bake approx. 25 min.; for a smaller pan (thicker brownies) bake approx. 40 min. For mini-muffin brownie bites bake approx. 16-17 min.
