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Hi All--

Thought I'd share a GF recipe for GF brownies I found and converted. It uses a 9" square baking pan instead of the large 13" pans most mixes require. Very simple, very, very delicious...and they freeze well.

1/2 c. butter
4 oz. (4 squares) GF unsweetened baking chocolate (I use Hersheys)
3 eggs
1-1/2 sugar (Splenda can be subbed for some of the sugar, but be careful not to use too much Splenda - the brownies won't rise)
1 tsp. GF vanilla (I use McCormicks)
1/4 tsp. salt
3/4 c. all purpose flour (I combine 1/2 c. sweet rice flour, 1/4 c. combination of tapioca starch flour and potato starch flour, approximately half and half - or 2 Tbs. of each if you need to be precise)
3/4 c. chopped pecans (optional)

Preheat oven to 350 degrees. Lightly grease 9" square pan and set aside. Place butter and chocolate in small, heavy saucepan and heat just until chocolate is melted. Remove from heat and let cool. Beat eggs in mixer bowl until foamy. Gradually add sugar, vanilla and salt, beating approx. 30 seconds to a minute. Add chocolate and butter and stir until combined. Add flour gradually. Hand mix or stir just until mixed. Pour batter into greased pan and smooth top, if necessary (mine is pourable, but thicker than cake batter) Bake in preheated oven 30 to 35 minutes (check after 20 minutes). Toothpick inserted in center should NOT come out completely clean. Place pan on wire rack to cool about 30 minutes. Invert pan onto wire rack to cool completely. Cool. Cut into desired sized squares. To freeze, place squares in freezer bags and seal tightly.

Enjoy.

Cheers,
Ayn in Alabama


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