Tuesday, May 15, 2007

Katherine Hepburn's Brownies (new and improved)


Yet another reason to love the movie star...these brownies. My Mom got this recipe out of a newspaper years and years ago; it was an article about the star, and then she gave this recipe. It has been a favorite ever since. If I was craving brownies, I would make these instead of pulling out a mix, it's that easy.

This is my first remake of an old recipe, and this one was easy to do - it did not call for much flour. I brought some over to my friend, Jen, to taste. She doesn't have celiac, but her husband and daughter do. They all tasted and gave it a huge thumbs up, commenting, "It's even better than Pamela's." So, thanks Maddie and Jen, for giving me your honest opinions!

And if you don't have to eat gluten free, just make these with 1/4 cup flour, no xanthan gum.

And now, a big warm welcome for...

Update: Did I think these needed a remodel? Nope. But did I anyway? Yes. I wanted to reduce the sugar, and I did, and the batch I just made came out great. I think better. I even think I could take out just a little more sugar too.So, I will post the one I just did, and following that will be the original recipe. I didn't use the xanthan gum, so I think you might not need it for the original.

Also, if you bake in a glass dish, like I do, heat oven to 300, and cook 38 minutes.

Here goes:

Katherine Hepburn's Brownies (New and Improved!!)

2 squares unsweetened chocolate
1/4 lb butter
3/4 cup granulated sugar
1/4 cup unsweetened coconut flakes
2 eggs
1/2 teaspoon vanilla
1 cup chopped nuts
1/4 cup brown rice flour
1/4 teaspoon salt
dark chocolate chips to sprinkle on top (optional)

Preheat oven to 325 degrees. Melt chocolate and butter over very low heat in heavy saucepan. Remove from heat and stir in sugar. Beat in the eggs and vanilla. Quickly stir in nuts, flour, and salt. Spread batter in well greased 8x8 pan, sprinkle chocolate chip on top if desired. Bake 35 to 40 minutes. Remove pan to rack and cool.



Katherine Hepburn's Brownies

2 squares unsweetened chocolate
1/4 lb butter
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla
1 cup chopped nuts
1/4 cup brown rice flour
1/4 teaspoon xanthan gum
1/4 teaspoon salt

Preheat oven to 325 degrees. Melt chocolate and butter over very low heat in heavy saucepan. Remove from heat and stir in sugar. Beat in the eggs and vanilla. Quickly stir in nuts, flour, gum, and salt. Spread batter in well greased 8x8 pan and bake 35 to 40 minutes. Remove pan to rack and cool.

5 comments:

Mike Eberhart said...

Needless to say, I definitely have a weekness for desserts! :)

Would you like to have your blog entries included in the Gluten-Free News and Blog Posting Aggregator?

I'd gladly include it. If you're interested, just follow the "blog feed setup instructions" (see link at the top of that page) for how to setup an RSS feed I can pull from.

I'm sure my readers would love to have access to your recipes and blog posts.

Thanks. Mike

Karina said...

Congrats on your success - it feels so good to convert an old favorite to gluten-free. Yay!

Karina

:-)

Natalie said...

I love the addition of the coconut. Great idea! Hope you had a great weekend!

Anonymous said...

These are wonderful! Recently diagnosed celiac and have been wanting to make an old time favorite, but didn't know where to start. Made these last night and even dh thought they were great! This is a keeper!

Thanks,
Megan

Slacker Mom (aka Mrs. GF) said...

Megan,
I am so glad you enjoyed them. (And esp. your husband..that makes it even better!!)

One of my friend's children..who can eat gluten..requested these as a birthday cake, instead of a cake. And he can eat gluten.

You have to love that!!!

I hope you have a great day.

SM

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