Christinamarsigliesesglutenfreechocolatevelvetbrownies Recipes

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GLUTEN-FREE COCOA BROWNIES

Found online - posting here to save! Jen Cafferty Gluten-Free Food Examiner Looking for a quick and easy gluten-free brownie recipe? This is perfect for a summer barbeque or a quick afternoon snack.

Provided by MakeMineCadburys

Categories     Dessert

Time 35m

Yield 12 brownies, 12 serving(s)

Number Of Ingredients 8



Gluten-Free Cocoa Brownies image

Steps:

  • Preheat oven to 350 degrees and grease an 8×8x2 pan (or a 9 x 12 pan if doubling recipe) or 12 muffin tins. (You can line the pan with parchment paper so that you can easily lift out the brownies and slice them when they are done.).
  • Melt butter in a sauce pan or in a 1 quart container in the microwave. Remove from heat. Add cocoa until blended, then add sugar and mix well. Add eggs, one at a time. Stir in vanilla, flour, salt & xanthan gum - do not overmix.
  • Bake 25-30 minutes (less if using muffin tins).
  • Cool and serve.

1/2 cup butter or 1/2 cup margarine
1/2 cup cocoa powder
1 cup sugar
2 eggs
1 teaspoon gluten free vanilla
1/2 cup gluten-free flour, baking blend
1/4 teaspoon salt
1/4 teaspoon xanthan gum

CHRISTINA MARSIGLIESE'S GLUTEN-FREE CHOCOLATE VELVET BROWNIES

I was watching Steven & Chris on CBC today and Christina Marsigliese (www.christinamarsigliese.com) was on the show making these brownies. They look absolutely delicious, chewy, fudgy, and best of all for a gluten free recipe they use ingredients anyone would have in their pantry. I learned something new about chocolate while watching this episode as well. This recipe calls for bittersweet chocolate (70% cocoa solids), you can sub semisweet (54% cocoa solids), but should not go to an unsweetened chocolate. The chemistry of the recipe is dependant on the amount of cocoa butter in the chocolate, if you sub a chocolate with a much higher percentage of cocoa solids your recipe may not turn out. Make sure not to overbake these brownies. A toothpick inserted in the middle of the brownies should come out with some moist crumbs stuck to it. I have not made these yet, but do intend to try them myself. Source: http://www.christinamarsigliese.com

Provided by Demelza

Categories     Dessert

Time 30m

Yield 1 pan, 16 serving(s)

Number Of Ingredients 9



Christina Marsigliese's Gluten-Free Chocolate Velvet Brownies image

Steps:

  • Line an 8" square pan with parchment, leave a 2" overhang at each end, butter sides of pan.
  • Melt chocolate & butter in a double boiler, or microwave.
  • Stir in sugar & salt.
  • Let cool for about 5 minutes.
  • Sift cornstarch, cocoa & baking powder together.
  • Stir vanilla & eggs, 1 at a time, into cooled chocolate mixture, until well combined.
  • Stir dry ingredients into chocolate mixture, till smooth.
  • Pour batter into pan.
  • Bake at 325 for abut 25 minutes. Brownies shoudl be slightly puffed, shiny & cracked.
  • Cool on wire rack.
  • Chill in fridge at least 1 hour before cutting.
  • Dust with icing/powdered sugar to serve.

Nutrition Facts : Calories 112.2, Fat 5, SaturatedFat 3, Cholesterol 34.7, Sodium 89.5, Carbohydrate 16.5, Fiber 0.2, Sugar 12.5, Protein 0.9

3 ounces bittersweet chocolate, coarsely chopped (70% cocoa solids)
6 tablespoons butter
1 cup sugar
1/4 teaspoon salt
1/2 cup cornstarch
4 teaspoons cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon vanilla
2 eggs

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