If you were to ask me what my FAVORITE food is, I would always answer brownies. Hands down. I don't know how many red boxes of Betty Crocker brownies I have made in my life, but I should have bought stock.
Recently I have totally made over my diet. I have dabbled in vegetarian-ism before, but two weeks ago I went not only veggie/vegan, but gluten and wheat free. I have been battling tummy troubles since we moved last April, and I decided there was no time like the present to eat better and fix my intestines. When I say Veggie/Vegan I eliminated dairy too, but not eggs, so it is not a true vegan diet. And I know there are tons of great non-wheat flour products, but I'm still not sure what my issues are, so flourless seems to work best for me.
Anyway, back to the brownies. I have been doing great with my eating, but one thing I miss, or could never live without? Brownies. So this weekend I've made two batches of these modified chocolate wonderful goodie-ness. Make them, you'll never go back! Crackly yummy top and fudgey insides. Yum!
3 Tbsp butter or non dairy spread, and more for greasing pan
6 ounces bittersweet chocolate chips or chopped
6 large eggs, separated, at room temperature
1 cup of granulated sugar
¼ tsp salt
1 Tbsp vanilla extract
Preheat oven to 350 degrees. Butter bottom of 13 x 9" or smaller pan depending on desired thickness of brownie. Melt 3 T butter and chocolate in microwave, stirring constantly or in double boiler. Set aside.
In two medium bowls separate eggs, whites in one bowl and yolks in the other. Beat yolks with ½ cups sugar. Beat for a few minutes incorporating the sugar and yolk. Add vanilla, salt and chocolate mixture to yolk mixture.
In bowl with whites, beat eggs until foamy, slowly add the remaining ½ cup of sugar until peaks form. Mix whites and chocolate mixture and pour into prepared pan.
Bake for 30 minutes.
More wheat-free/flour-free recipes to come!