Triple Chocolate Brownies

Brownies from scratch. Those three words have always made my mouth water instantly, like Pavlov's dog. Brownies from a box aren't bad, but from scratch have always had that extra something that you can't quite put your finger on but you know it's good.

I love that brownies are versatile, full of flavor combinations, possibilities and textures and fairly simple to whip together and bake. They are perfect for any time of the year and nearly any occasion. So I was happy to see that Mary Fran from FrannyCakes, our host for this month's Gluten-Free Ratio Rally, had chosen brownies as our challenge. (Thank you, Mary Fran!)

Logo designed by Anile Prakash

Be sure to stop by Mary Fran's host post of Gluten-Free Hazelnut (Nutella) Brownies (be still, my heart! Nutella!) and drool over her offering as well as all the other amazing recipes my fellow participants baked up for you this month.

I chose to go with chocolate brownies because I felt chocolate was the perfect way to celebrate my one-year anniversary with the rally. I got started the second month into it last year, and I haven't regretted a minute of it. It's been so fun to have my eyes opened to possibilities I never imagined in the kitchen, as well as get to know my fellow rally bloggers a little bit better.

If you aren't familiar with the rally yet, you can learn more at the original introduction post by Shauna at Gluten-Free Girl as well as my other rally recipes that link up to the hosts each month on my Gluten-Free Ratio Rally page. By baking and cooking with weight and using a ratio, you can free yourself to create endless possibilities in your kitchen.

For these brownies, I came up with a ratio of 2 parts sugar: 1part fat: 1 part egg: 1 part flour. I based this from a recipe I created when I was pregnant with my oldest and was home alone for a week in desperate need of some serious chocolate. For this challenge, I played around with the flours and types of sugar and chocolate, and these ratio brownies ended up being less chocolate-y than the original gluten ones from years ago. My husband doesn't care for chocolate as much as I do, so I settled on cocoa powder for the final recipe I'm sharing today rather than the melted baking chocolate the originals call for.

I wish I could say the final product is perfect, but for me to call them perfect they would have a bit more chewiness to them. (Edit: Psssst ... I finally achieved it! See the edit in directions for the chewy perfection! This also gives them an awesome crunchy top.) That being said, however, I think that's all they are missing. If I baked them a little longer, they may or may not come out a little chewier and I might try that next time (tonight, maybe?). They aren't really cake-like brownies but are very fudge-y. I wish they had a little more chew, but I'm still quite happy with the texture and the entire pan was eaten quickly by everyone in the family. They definitely meet all the requirements in my mind for a really good from-scratch brownie taste.

Projected prep time: 10 minutes; Projected bake time: 25-30 minutes
(Printable Recipe)

4 ounces (1 stick, 1/2 cup or 8 Tbsp.) butter (I used salted)
1/3 cup unsweetened cocoa powder (forgot to weigh, will edit next time)
8 ounces pure cane sugar (I used refined sugar for this recipe)
1/2 tsp. kosher salt
1 1/2 tsp. pure vanilla extract
4 ounces eggs (2 large eggs)
2 ounces (56 grams) brown rice flour
1 ounce (28 grams) teff flour
1 ounce (28 grams) potato starch (you can use tapioca here instead but I liked the potato texture a little better)
1 tsp. ground chia seed (I use Salba brand)
2 ounces (56 grams or about 1/3 cup) semi-sweet chocolate chips
2 ounces (56 grams or about 1/3 cup) white chocolate chips
1/2 cup chopped pecans, optional (forgot to weigh, will edit next time)

Preheat oven to 350 degrees and grease an 8x8 baking pan.

Sift flours together with ground chia.

Melt butter in medium saucepan over low heat and cool to lukewarm.

Mix in sugar and stir until smooth. Mix in salt, cocoa and vanilla and stir until well-incorporated.

Mix in eggs until smooth.

Mix in flour blend until smooth.

Mix in chocolate chips, white chocolate chips and pecans.

Spread into greased pan. (Edit: If you want to achieve the chewy factor, let the batter sit in the pan for a minimum of 30 minutes, preferably an hour, before baking. Then try to let them cool before cutting them - they will be great!)

Bake for approximately 25-30 (they'll be a little chewier at 30 minutes) minutes or until done. For best results, let cool before cutting. (But they are good hot and gooey!)

Enjoy!

Please don't forget to stop by Mary Fran's post to see her delicious brownies, as well as all the other amazing brownies baked up by the participants this month! Just look at this list - how can you not be hungry for brownies right now? Thank you, again, Mary Fran!

Adina from Gluten Free Travelette made Chocolate Brownie Pie with Orange Zest
Angela from Angela's Kitchen made Gluten & Dairy Free Cream Egg Brownies
Brooke from B & the boy! made Triple Chocolate Brownies
Caitlin from {Gluten Free} Nom Nom Nom made Peppermint Brownie Bars
Caleigh from Gluten Free[k] made White chocolate and marshmallow brownies
Caneel from Mama Me Gluten Free made Triple chocolate brownies
Charissa Luke from Zest Bakery made Slutty gluten-free brownies
Claire from My Gluten Free Home PB&J Brownie Whoopee Pies
Claire from This Gluten-Free Life made St. Patty's Day Marshmallow Swirl Brownies
Erin from The Sensitive Epicure made Mexican Cocoa Brownies with an Almond & Pepitas Crust
gretchen from kumquat made salted caramel brownies
Heather from Discovering the Extraordinary made Nutmeg Blondies
Irvin from Eat the Love made Blueberry Citrus Marble Brownies
Jean from Gluten-Free Doctor Recipes made Blue Ribbon Brownies
Jenn Cuisine made Grain free brownies with no-bake ricotta cheesecake cream
Jonathan from The Canary Files made Vegan Marbled Banana Walnut Brownies
Karen from Cooking Gluten Free! made GF Chewy Crackled Top Brownies with Raspberry Puree
Mary Fran from FrannyCakes made Gluten-Free Hazelnut (Nutella) Brownies
Morri from Meals with Morri made Oaxacan Brownies & Mesquite Cacao Blondies
~Mrs. R from Honey From Flinty Rocks made Black Bean S'More Brownies
Pete and Kelli from No Gluten, No Problem made Caramel Mexican Chocolate Mesquite Brownies
Rachel from The Crispy Cook made Co-Co Nut-Nut Blondies
Shauna from Gluten-Free Girl made Gluten-Free Brownies
Tara from A Baking Life made Mint Chocolate Flourless Brownies
TR | No One Likes Crumbley Cookies Gluten Free Berry Fudge Brownies 

(And for my photo of beauty today, I'm sharing another bluebonnet photo from my neighbor's gorgeous crop. Can you find the ladybug? I love all the blue surrounding me this time of year - I hope you are finding the beauty surrounding you!)

Why I'm sharing this: http://mamameglutenfree.blogspot.com/2012/02/beauty-in-eye-of-beholder.html