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 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 prepared square pan. Evenly spread the raspberry preserves over the top and then layer with the second half of the batter. Bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to a wire rack and cool 1 1/2 hours before slicing and serving.
Can you wait?
