Gluten-Free Girl is in NYC this week, and in honor of that, I present part-three of my gluten-free brownie week. This version is practically ridiculous. I started with Shauna’s basic recipe from Gluten-Free Girl and the Chef, substituted semi-sweet chocolate for half of the unsweetened chocolate, added 1 or 2 tablespoons Jim Beam bourbon (Joy the Baker would approve), and mixed in about 3/4 cup of chopped pecans at the end. Heaven. I totally nailed the texture with these. They’re the kind of brownies that when you first bake them, they’re way to soft to eat without a fork or spoon (and ice cream, preferably). But they firm up if you let them sit overnight. Even better, chill them in the fridge. These are totally over the top, and no one will ever know they’re gluten-free, trust me.
These were on the counter when I was going to take a photo of the brownies. Jen made them. Anyone care to guess what they are?