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Gluten-Free Baking (Williams-Sonoma) Hardcover – December 23, 2014
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Excerpt. © Reprinted by permission. All rights reserved.
8 oz (250 g) bittersweet or semisweet chocolate, chopped
6 tablespoons (3 oz/90 g) unsalted butter, cut into pieces
3⁄4 cup (6 oz/185 g) firmly packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoons unsweetened cocoa powder
1 tablespoon sorghum flour
1 tablespoon tapioca flour or potato starch
1 ⁄8 teaspoon kosher salt
1 cup (4 oz/125 g) walnuts, toasted and coarsely chopped
* Makes 1 dozen brownies,
1. Preheat the oven to 350°F (180°C). Line an 8-inch (20-cm)
square baking pan with foil, letting some excess foil extend
up 2 opposite sides of the pan. Butter the foil.
2. In a saucepan over low heat, melt the chocolate and butter
until smooth, stirring constantly. Remove the pan from the heat,
add the brown sugar, and stir well. Stir in the eggs, 1 at a time, then
stir in the vanilla. Add the cocoa powder, sorghum flour, tapioca
flour, and salt and whisk vigorously until the batter is silky and no
longer grainy, at least 1 minute. Stir in the walnuts. Scrape the
batter into the prepared pan.
3. Bake until the brownies are just set in the center and a
toothpick inserted into the center comes out with moist crumbs,
25–30 minutes. Let the brownies cool completely in the pan on
a wire rack.
4. Holding the ends of the foil, lift the brownies onto a cutting
surface. Peel back the foil sides. Using a large, sharp knife, cut
into 12 rectangles. Store at room temperature, covered with foil,
for up to 3 days, or freeze for up to 1 month.
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very disappointing. only a few recipes and nothing interesting at all.Published 13 months ago by Louis Linden