A few weeks ago Kim made some brownies from the Trader Joe's gluten-free brownie mix and brought them into the office to share. Even though they have xanthan gum in them (my other food enemy derived from corn) I couldn' t resist. I had made these brownies before, when I was just soooo excited about seeing them at TJ's for the first time, and thought they were just so-so. This time however, I thought they were scrumptious.
What was the difference?
Kim used muffin tins to make them after not being able to locate her traditional brownie pan.
Like my crazy grandma used to say while pointing her index finger, "Well, well, well...let me tell you...", they make that chewy edge, the one that we all love the brownie for, on all sides! Well, okay, I obviously was never any good at geometry, but I'm sure that you get the idea. You may have heard people praise the Baker's Edge brownie pan, but before you buy one, you might want to try this trick. I made them again and used my fun mini muffin tin (pictured above) and Kim seemed to think that they were even better- more like brownie edge bites. I baked mine at the same temperature listed in the original instructions for about half of the time- about 10 to 15 minutes. I kept checking in on them every few minutes to make sure my darling baby brownie bites were safe. I'm sure ovens vary, so my advice is for you to do the same.
That's my hot brownie tip of the day.
And for those of you that want to make brownies from scratch, here are some delicious looking gluten-free recipes:
Chocolate Pecan Brownies from Karina's Kitchen
Black Bean Brownie at 101 Cookbooks
Torta Caprese: An Italian Inspired Brownie from Mario Batali's Del Posto. Ed Levine claims these are the best brownies ever on Serious Eats.
Do you have a favorite gluten-free brownie recipe? Please share it with us.
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