I have a lot of food issues that I don't really go into detail about a lot, but I basically follow the FODMAP diet since it reflects most of my food allergies and sensitivities.
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| pre-sundae gooeyness |
These brownies can be gluten-free, FODMAP-friendly, or regular ol' brownies! Y'all have my Grandma Darlene to thank for this recipe. She sent it to me in college, and it got me through many a Finals Week. (Notice "me" and not "us." Chris didn't get any because I do not like to share my chocolate.)
I think these brownies are the perfect mixture between fudgy and cakey.
They make perfect brownie sundaes!
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| Topped off with fudge, caramel, and homemade whipped cream! |
Please see the notes about flour below the recipe if you want to make this gluten-free.
Double Chocolate Brownies
from Grandma Darlene
Ingredients:
3/4 cup baking cocoa (I recommend dark chocolate!)
1/2 teaspoon baking soda
2/3 cup butter, melted, divided
1/2 cup boiling water
2 cups sugar
2 eggs
1 1/3 cups all-purpose flour or gluten-free flour of your choice*
1 teaspoon vanilla extract (I always end up adding extra)
1/4 teaspoon salt
1/3 cup coarsely chopped pecans or walnuts
2 cups (12 oz) semisweet chocolate chips or chunks
Method:
Preheat oven to 350F and grease a 9x13" baking pan.
In a large bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter.
Add the boiling water and stir until well-blended.
Stir in the sugar and remaining 1/3 cup butter; stir in eggs.
Add the flour of your choice, vanilla, and salt.
Stir in the pecans and chocolate chips/chunks.
Bake at 350F for 35-40 minutes or until brownies begin to pull away from the sides of the pan. Cool before serving.
My grandma's recipe claims this makes a few dozen brownies, but I always end up cutting them into only 12 pieces so I have a nice big brownie to anchor a brownie sundae.
Notes:
*All purpose flour is what this recipe originally calls for. Add 1 1/3 teaspoons of Xantham Gum if you choose to use a gluten-free flour.
I used Red Mill Gluten-Free All Purpose Baking Flour for the last batch of brownies. It is not FODMAP-friendly since it has bean flours in it. This flour does, however, behave the closest to all-purpose white flour out of all of the gluten-free flours I have tried.
If you use only rice flour, I recommend using brown rice flour. You may need to add up to 1/4 cup more rice flour to get the correct consistency. These brownies should be fairly dense.
3/4 cup baking cocoa (I recommend dark chocolate!)
1/2 teaspoon baking soda
2/3 cup butter, melted, divided
1/2 cup boiling water
2 cups sugar
2 eggs
1 1/3 cups all-purpose flour or gluten-free flour of your choice*
1 teaspoon vanilla extract (I always end up adding extra)
1/4 teaspoon salt
1/3 cup coarsely chopped pecans or walnuts
2 cups (12 oz) semisweet chocolate chips or chunks
Method:
Preheat oven to 350F and grease a 9x13" baking pan.
In a large bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter.
Add the boiling water and stir until well-blended.
Stir in the sugar and remaining 1/3 cup butter; stir in eggs.
Add the flour of your choice, vanilla, and salt.
Stir in the pecans and chocolate chips/chunks.
Bake at 350F for 35-40 minutes or until brownies begin to pull away from the sides of the pan. Cool before serving.
My grandma's recipe claims this makes a few dozen brownies, but I always end up cutting them into only 12 pieces so I have a nice big brownie to anchor a brownie sundae.
Notes:
*All purpose flour is what this recipe originally calls for. Add 1 1/3 teaspoons of Xantham Gum if you choose to use a gluten-free flour.
I used Red Mill Gluten-Free All Purpose Baking Flour for the last batch of brownies. It is not FODMAP-friendly since it has bean flours in it. This flour does, however, behave the closest to all-purpose white flour out of all of the gluten-free flours I have tried.
If you use only rice flour, I recommend using brown rice flour. You may need to add up to 1/4 cup more rice flour to get the correct consistency. These brownies should be fairly dense.
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