Jul 26, 2011

Katharine Hepburn's Brownies, Gluten-Free

Assistant editor Anna Stockwell adapted the brownie recipe that originally appeared in issue 113 to be gluten-free so she could serve it for a summer picnic. This recipe produces incredibly chewy bars with a full but mellow chocolate flavor.

Credit: Anna Stockwell

MAKES 9 BROWNIES

INGREDIENTS

8 tbsp. unsalted butter, plus more for greasing

2 oz. unsweetened chocolate

1 cup sugar

2 eggs, beaten

1⁄2 tsp. vanilla extract

1/4 cup white rice flour

2 tbsp. tapioca flour

1 tbsp. potato starch

1/4 tsp. xanthan gum

1⁄4 tsp. fine salt

1 cup roughly chopped walnuts

INSTRUCTIONS

1. Heat oven to 325°. Grease an 8" x 8" baking pan with butter. Line the pan with parchment paper; grease the paper. Set the pan aside.

2. Melt the butter and the chocolate together in a 2-quart saucepan over low heat, stirring constantly with a wooden spoon. Remove the pan from heat and stir in the sugar. Add the eggs and vanilla and stir to make a smooth batter. In a separate bowl, mix together the white rice flour, tapioca flour, potato starch, xanthan gum, and salt; pour into the egg mixture, add walnuts, and stir until incorporated. Pour the batter into the baking pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 40–45 minutes. Let cool on a rack. Cut and serve.

Ratings & Reviews (4)

by LEEBAKES on 2011-07-27

I prefer quinoa flour instead of white rice flour. Quinoa flour has a stronger taste which I believe complements chocolate

by TUMINOMELISSA on 2012-03-03

These were good, not wow, but just good. They are more of a cakey brownie verses a fudge type brownie (which is what I prefer)....I think if I play around with this recipe I might get a better product. I also highly recommend adding chocolate chips.