I've been thinking about gluten a lot lately. Wondering if I stop eating it, would it make me feel better. Less bloated? Less full? Would I have more energy?
I know going totally gluten free is a big feat. Especially with two teenage boys. But I do like to try gluten free recipes when I can.
So maybe I can't be gluten free all of the time, but I can make an effort, especially when making desserts, to cook without it. I purchased Cup 4 Cup gluten free flour several months ago and I absolutely love it. To be honest with you, I can't tell the difference between it and regular ole' all purpose flour. I thought maybe it was just me, but when I bake with it my kids can't tell the difference either.
So here I give you gluten free white chocolate chip brownies. They are moist and delicious and come with a warning. They are addictive so try not to eat them all in one sitting. :)
Gluten Free White Chocolate Chip Brownies
Recipe written by The Chef Next Door
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3/4 cup gluten free flour (I use Cup 4 Cup)
1 tsp gluten free baking powder (I use Clabber Girl)
1/2 tsp salt
1 stick unsalted butter
3 oz. unsweetened chocolate squares (3 - Baker's Chocolate Squares)
1/2 cup brown sugar
1/2 cup white sugar
1 Tbsp pure vanilla extract
1/2 cup white chocolate chips
Preheat the oven to 350 degrees and spray an 8 inch baking pan with baking spray.
Place the stick of butter and three chocolate squares in a large bowl and microwave in 40 second intervals until completely melted. After each 40 seconds, stir the mixture well.
Set aside to cool slightly.
In a small bowl, whisk together the flour, baking powder and salt and set aside.
Add the sugars to the bowl with the melted chocolate and mix well. Add in the eggs and vanilla and whisk until thoroughly combined. Add the flour mixture all at once and mix until incorporated. Fold in the white chocolate chips.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a cake tester inserted in the center comes out clean.