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.
Katharine Hepburn's Brownies, Gluten-Free
This gluten-free brownie recipe produces incredibly chewy bars with a full but mellow chocolate flavor.
Yield: makes 9 brownies
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.