Almost perfect brownies

[Guest guest]

I just modified for GFCF a recipe I found in the Sunday paper for fudgy,

chewy, cakey brownies that came out really well. They were tall and held

together like real brownies. The reason I say they are almost perfect is

that they have a very slight bitterness to them that I would like to

overcome. I'm using arrowroot flour (which really helps them to hold

together) and xanthan gum. One of those is probably the culprit, but

when I tried making brownies with the Hagman rice flour mix, they came

out gritty and fell apart in my hands. If anyone has any ideas as to

what to cut the arrowroot with to help out (I haven't tried making it

without the xanthan gum) I'd love to hear your ideas. Below is the

modified recipe:

2/3 cup arrowroot flour (also called starch)

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. xanthan gum

2 oz. unsweetened chocolate

4 oz. bittersweet chocolate

10 Tbs. GFCF margarine (1 stick plus 2 Tbs.)

1 1/4 cups sugar (I use superfine baker's sugar)

2 tsp. vanilla extract

3 large eggs

Adjust oven rack to lower middle position and heat oven to 325 degrees.

Whisk flour, salt, and baking powder and xanthan gum in a small bowl;

set aside. Spray an 8 inch square baking pan with vegetable cooking

spray. Fit a 16-by-8 inch sheet of foil in pan bottom and up two sides,

using overhang as a handle to pull cooked brownies from pan. Spray sheet

of foil with cooking spray as well. (Lining the pan makes the brownies

easier to remove without crumbling later.)

Chop chocolate and melt with margarine in a glass bowl in microwave at

50% power stirring and checking every 1-2 minutes. Whisk in sugar and

vanilla, then eggs. Continue whisking until smooth and glossy. Add dry

ingredients; whisk just until incorporated. Pour the batter into the pan

and spread evenly. Bake until a toothpick inserted in the center comes

out with wet crumbs, 40-45 minutes.

Cool brownies in pan on wire rack for 5 minutes. Use foil handles to

pull brownies from pan. Leave brownies on wire rack until completely

cool, at least 3 hours. Cut into squares. Store in airtight container in

refrigerator. Yield 16.