A funny thing happened on the way to the… oven, in this case. What was a recipe for gluten free brownies morphed it’s way into a cake. Very light & tasty, and still gluten free.
The dark chocolate I thought I had was mysteriously missing, so I had to sub in some cocoa powder. That itself shouldn’t have been an issue. Except… in the measuring when I forgot to include extra butter, meaning the batter, while it looked very rich, had lost some fat content and therefore some richness.
In addition, I
may have, probably used a little too much cocoa powder, compounding the effect of forgetting the extra butter, as in the above.
Oh. Yes. Just one more thing…. the recipe said to use baking powder. No problem. I keep it on hand. Without giving it another thought I added it to the dry ingredients. It wasn’t until later that I realized… “hey, wait a minute… I don’t usually put baking powder in my brownies!”
I could also mention that I took some liberties with the sugar, which normally wouldn’t matter, but then again that’s usually with recipes I know, as you’ll see in the brownie recipe link above. For sure, all the subbing in, forgetfulness and finagling contributed to the recipe not coming out like brownies at all. While the end result was unexpected it was still a good thing, although much more like cake-like, indeed very light & tasty.
- 1/3 cup unsalted butter
- 1/2 cup cocoa powder
- 2 tsp espresso powder
- 1/2 cup white sugar
- 1/2 cup brown sugar (packed)
- 2 eggs
- 1 tsp vanilla
- 1/2 cup potato starch
- 1/2 tsp gluten free baking powder
- 1/4 tsp salt
- Preheat your oven to 350°
- Line an 8” square baking pan with parchment, leaving some overhanging - for easy removal.
- In a medium saucepan over low heat, melt the butter then add the cocoa and espresso powder.
- Stir in sugars and let stand for a few minutes.
- Beat in eggs, one at a time.
- Stir in vanilla.
- Combine potato starch, baking powder and salt in a separate bowl, then add to chocolate mixture and stir until smooth.
- Pour into your prepared pan, smoothing into the corners and levelling the top as much as possible.
- Bake for 20 - 25 minutes and let cool in pan.
- Using the parchment overhang, remove brownies from the pan and cut as desired.