Friday, March 2, 2012
I haven’t jumped on the gluten-free wagon (yet) - but it seems the trend is turning that direction for a lot of us. I tried these for my friend, who misses out on dessert every time we get together for a meal. I wasn’t expecting much, but WOW - was I pleasantly surprised! They are even better than the real deal (I can’t believe I just said that).
I don’t know much about David Lebovitz - other than he is in an entirely different league than I am when it comes to cooking. This man has become a household word in the food blogging world. I shouldn’t have been surprised that his gluten-free brownie recipe would be amazing.
Every time I shop, I’m noticing more and more mixes and prepared foods catering to the gluten-free group. I have a real fear (and dread) that I may have to deal with that someday, but I try to look the other way and hope I dodge that bullet.
But I now have ONE gluten-free recipe in my arsenal that I can make for these friends - and be pleased with the result. These are so delicious. They are super moist, fudgy, and made with ingredients that most of us already have in our kitchens.
Mr. Lebovitz stresses that you MUST beat the batter (I did it by hand) for at least a full minute to make it smooth and creamy. If you cheat and think you will get good results without this arm workout - you’ll end up with a grainy mess. He used a saucepan on the stovetop, where I used my microwave and ONE BOWL, start to finish.
And... if you choose to leave out the nuts - I have to admit that I think you are really missing out. I read somewhere that 29% of all people hate nuts in their food. I think nuts keep things interesting... waking you up so you can enjoy the sweetness in baked goods. Contrast is always a good thing.
I’m warning you. Keep two brownies for yourself, and give the rest away!
For the recipe, go to: