Monday, December 19, 2011

gluten free pistachio brownies

Okey, dokey.
It's Christmas time.
Lots of parties to go to.
Lots of goodies to bake to bring to those parties.
And almost everyone I know is gluten free nowadays.
So, I thought I'd help ya out and post a gluten free recipe.
And, what do you know?
Gluten free isn't scary.
It's delicious.

Gluten Free Pistachio Brownies
Makes 16-25.
Adapted from The Sophisticated Gourmet.

1 cup unsalted butter, cubed
8 oz good quality dark chocolate, at least 62% - 70% cocoa solids, chopped
3/4 cup granulated sugar
1/4 cup packed dark muscovado sugar (or good dark brown sugar)
1/8 teaspoon fine grain sea salt
1 tablespoon vanilla 
3 eggs
1 3/4 cups almond meal, passed through a sieve (or process 1 3/4 cups almonds in a food processor until the texture of sand)
1 cup unshelled pistachios, chopped

Position a rack in the upper third of the oven and pre-heat oven to 350*. Line the bottom and sides of an 8-inch square baking pan with aluminum foil or baking parchment, being sure to leave an overhang around each side.
Slowly melt the chocolate and butter together in a glass mixing bowl in the microwave, 15 seconds at a time, stirring each time.
Once the chocolate and the butter have melted into a smooth mixture, whisk in the sugars, salt, and the vanilla.
Allow the mixture to cool for 5- 10 minutes. just until your finger can stay in the mixture for several seconds without being burned. The mixture will be granular, but once the eggs are added, everything will smooth out.
Add in the eggs and beat to combine.
Mix in the ground almonds, followed by the chopped pistachios.
Place in foil or parchment-lined baking pan and bake for 25-30 minutes, until the top looks light in color, and feels soft to the touch.  Note, using a cake tester won't work - the cake tester will come out wet, even if the brownies are done.
Allow to cool completely on a wire rack, then place in the freezer for 15 minutes for easy cutting. Cut into 16 or 25 squares.  Enjoy!


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