Gluten-Free Raspberry Fudge Brownies



Still, no words.

Be patient with me as I come up and out of my writer’s block syndrome.
I’m not quite sure when that will be.

But, for now, bake and nosh and delight in some Gluten-Free Raspberry Fudge Brownies.

That seems like the right thing to do.

  


Gluten-Free Raspberry Fudge Brownies

 

1/3 cup unsweetened cocoa powder
1/2 cup + 2 Tbs. boiling water
2 oz. unsweetened chocolate, finely chopped
4 Tbs. butter, melted
1/2 cup + 2 Tbs. oil
2 large eggs
2 large egg yolks
2 tsp. vanilla extract
2 1/2 cups white sugar
1 3/4 cups 
Pamela’s Gluten-Free Flour
1/2 tsp. xanthan gum
1/2 tsp. sea salt
6 oz bittersweet or semi-sweet chocolate, chunks or chips
1 cup 
Bonne Maman Raspberry Preserves
1 cup walnuts, chopped

 

Preheat the oven to 350 degrees.

 

In a large, microwave-safe bowl, whisk cocoa and boiling water together until smooth. 

 

Add unsweetened chocolate and whisk until the chocolate is melted.

 

 

Whisk in the melted butter and oil. 

Add eggs, yolks, and vanilla extract, and continue to whisk until smooth and homogenous. Whisk in sugar until fully incorporated.

 

In a small bowl, whisk together the gluten-free flour blend, xanthan gum, and salt. 

Stir the flour mixture into the wet ingredients and mix with a rubber spatula until combined.

 

Fold in the bittersweet or semi-sweet chocolate pieces and the walnuts.

 

Scrape half the batter into a prepared square pan. 

Evenly spread the raspberry preserves over the top and then layer with the second half of the batter. 

 

Bake until a toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. 

 

Transfer the pan to a wire rack and cool for 1 1/2 hours before slicing and serving.

 

Can you wait?

 

Comments

Popular Posts