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.
- 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
- 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.
- 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.