the gluten-free brownie trifecta

Bourbon Pecan Gluten-Free Brownies
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.
mystery things
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?

10 thoughts on “the gluten-free brownie trifecta

  1. catherine: thanks… good guess, but no. they're bath fizzy things that you drop into the tuba.m.: yeah, the bourbon was a good call, i have to sayjeannie: thanks!avanika: right, they're not easy to find even in regular markets. i went to a specialty place. and yeah, the look like marshmallows, but as mentioned above, they're bath fizzies… definitely not for eating.

  2. Crap…accidentally pressed enter too early and I wasn't even done writing. Per my second half of my comment…I was going to take a educated guess and say soap. I had friend who used to make something a little similar a few years ago. Note to self: fill out word verification last AFTER writing comment.

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