Best brownies!

January 2, 2009 at 1:17 am 2 comments

blueeggs1

As part of our toast to the New Year, I made some brownies for dessert from Jeanne Kelley‘s new book, Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden. They were amazing and even survived the translation to gluten-free that happens with much of my baking. It was a simple recipe with great ingredients: bittersweet chocolate, real butter, sugar, eggs. I loved that I mixed it all up in the same pot that I melted the chocolate in. So easy and good!

10 oz chocolate melted together with 1/2 cup + 2 tablespoons of butter. Stir in 1 cup of sugar, 1 teaspoon salt, 1 teaspoon of vanilla (I used some authentic Mexican vanilla my in-laws brought as a gift from their recent holiday – what a treat!). Whisk in 3 eggs. Stir in 3/4 cup flour and 1 cup of walnuts. Pour into a greased 9″ square pan and bake for about 30 minutes. Yummy!

Note: For a gluten-free version, substitute Bob’s Red Mill Gluten-Free All Purpose Baking Flour for the wheat flour.

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Entry filed under: Cooking, Gluten Free, Reading. Tags: , , , , .

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2 Comments Add your own

  • 1. Meredith  |  June 13, 2009 at 8:17 am

    I’m very happy to try a new gluten-free recipe — thanks for posting this! I look forward to more recipes!

  • 2. Gluten-free chocolate chip cookies « Nest and Sparkle  |  October 23, 2012 at 11:36 am

    […] This recipe for chocolate chip cookies is adapted from one of my favourite cookbooks, Blue Eggs and Yellow Tomatoes, which I’ve referenced before for its awesome chocolate brownies recipe. […]

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