If I could trace back to a single recipe that made me realize that gluten free baking wasn’t going to be all that bad… I would say it was this recipe by Stella Parks. After many many failed attempts to make cakes, muffins, and other baked goods, I came across this recipe in Food and Wine Magazine. I remember being on the brink of giving up all hope that I could make a great baked good without fluffy gluten-full flour. I even considered getting rid of all of my baking cookbooks because I was so frustrated. But when I saw this recipe and photo I knew I had to give it one more attempt. This brownie looked and sounded too good to be true. Lucky for me… it was a great recipe. I took them to work the next day and no one would have ever known they were gluten free. They were extremely chocolaty and delightfully moist– Just as a brownie should be. After making the brownies I actually wrote the chef an email because I was so elated with the way they turned out. She wrote back to me saying “ Many chefs see gluten free baking as a “restriction” but I think the person who commits to a lifetime of baking with only one kind of flour is the one with the restriction…” How very well said!
Stella has a great website named bravetart.com Check it out!
Hazelnut Brown Butter Brownies
7 ounces hazelnuts
1 cup plus 2 tablespoons unsweetened cocoa powder
1 teaspoon salt
3 cups sugar
1 pound (4 sticks) unsalted butter
12 ounces bittersweet chocolate (70 percent), chopped
6 large eggs
1 tablespoon instant coffee dissolved in 1 tablespoon of hot water
1. Preheat the oven to 325°. Line a 9-by-13-inch baking pan with foil, pressing it into the corners and leaving overhang on the 2 short sides.
2. Spread the hazelnuts in a pie plate and toast for 15 minutes, until fragrant and the skins blister; transfer to a kitchen towel to cool slightly, then rub off the skins. Let cool completely. Transfer the nuts to a food processor. Add the cocoa, salt and 1/2 cup of the sugar and pulse until finely ground.
3. In a large saucepan, cook the butter over moderate heat, shaking the pan occasionally, until nutty-smelling and golden and the foam subsides, about 5 minutes. Remove from the heat and add the chopped chocolate; let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan. Let cool slightly.
4. In a large bowl, using an electric mixer, beat the eggs with the remaining 2 1/2 cups of sugar and the coffee until tripled in volume, about 5 minutes. Beat in the chocolate-butter mixture. Add the cocoa-hazelnut mixture and beat to combine, scraping down the bowl. Scrape the batter into the prepared pan and bake for about 50 minutes, until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the brownie cool completely on a rack, then refrigerate until chilled.
5. Lift the brownie out of the pan and peel off the foil. Cut into 20 pieces and serve.
SERVE WITH Ice cream.