or Lisa Yokelson’s “Dark Shadows” (http://www.chewingthefat.us.com/2012/02/they-may-look-like-brownies-to-you-but.html), both of which are outstandingly rich and irresistible. But, as readers of Chewing the Fat know, we’ve got more than one friend who didn’t just choose to be Gluten-Free, she had to be. So when Andrew volunteered to bring dessert to a recent party, he pulled out all the stops to find a truly fudgy, nutty brownie that could pass Gluten-Free muster. And boy, did he succeed.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:
Recipe for Gluten-Free Fudgy Pecan Brownies from Martha Stewart’s Everyday Food
Prep Time: 20 Minutes. Total Time: 50 minutes plus cooling. Makes 16 brownies.
1/3 cup cornstarch (spooned and leveled)
1/4 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
12 ounces semisweet chocolate chips
3/4 cup sugar
1 teaspoon pure vanilla extract
3 large eggs
1 cup chopped toasted pecans or walnuts.
Preheat oven to 350 degrees.
Whisk together cornstarch, cocoa, cinnamon, salt.
In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes.
Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in walnuts or pecans.
Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack.