Andrew and I watch a fair number of cooking shows on TV. In the baking category, we’re tuned into “Cupcake Wars” and “Unique Sweets”. For quite a while now, we’ve scoffed, more than saluted, the number of bakers who turn out Gluten-Free items. We simply could not imagine anything Gluten-Free matching up to the sheer decadence of Baked’s Brownies (http://www.chewingthefat.us.com/2011/01/baked-brownies.html)
The recipe for these Fudgy Nut Brownies came from Martha Stewart’s “Everyday Food”. The Reader’s Digest-sized magazine disappeared as a free-standing publication earlier this year. It’s been folded into “Martha Stewart Living” and I doubt that many people miss it. The thing about “Everyday Food” was precisely that it was so everyday. I don’t know about you, but I go to food magazines and cookbooks to find fresh ways of cooking the familar, not familiar ways of cooking the same old thing. Despite the fact that we subscribed to “Everyday Food” since we started “Chewing the Fat”, only one recipe has earned so much as a mention here. And then, only after we’d merged it to another magazine’s recipe. But to paraphrase Julia Child, ‘a cookbook is only as good as its worst recipe’, if only Everyday Food was always as good as this recipe. The magic here is replacing wheat flour with cornstarch. As Andrew pointed out, truly fudgy brownies don’t contain all that much flour to begin with–think Flourless Chocolate Cake and you’re in the same ball park. The original called for pecans. Andrew substituted walnuts. You can choose between the two or, for that matter, go with whatever nut you fancy. Here’s the recipe:
6 tablespoons unsalted butter, cut into pieces, plus more for pan
Lightly butter an 8-inch square baking pan and line with parchment paper,leaving a 2-inch overhang on all sides.
Using paper overhang, lift cake out of pan and cut into 16 squares.