Ok, so I have this blondie recipe that's always been really great, except it relies on Almond Flour. Sometimes my body likes almond flour, and sometimes it doesn't. And sometimes I want a 'brownie' but not the chocolate.
Enter new recipe. By accident.
So the other day the above was true, but I only had 1/2 a cup of gluten free flour left, so I decided to make some of the recipe for me using GF flour and some of it for my husband using regular flour. It required 1 stick of butter, 2/3-1c brown sugar, 2 eggs, and 2c flour, and in my haste I measured 4Tbsp butter, 1/2 an egg and 1/2 a cup flour as correct fractional measurements. I didn't realize it until afterwards that my measurements were wonky at best, but at that point I just had to "go with it."
Turns out, whatever they were were delicious. They didn't really rise a whole lot, but they had this caramelized sugar flavor to them that both of us loved. Then my husband was like "save this recipe" except, for some proportions I had used 1/2 and for some I had used 1/4 and I couldn't remember which were which.
So I tried them again today. They turned out well, and I'm sharing.
Ingredients:
- 2 sticks (1c) butter - melted
- 2c brown sugar
- 2 eggs
- 2c (GF) flour
- 2 tsp baking powder.
- pinch of salt
- Preheat oven to 350 (NOT convection)
- line 9x13 pan with parchment paper or grease well (NOT 8x8 - it won't cook correctly)
- melt butter
- add in brown sugar
- beat in eggs until well mixed
- in a separate bowl mix the salt, flour, and baking powder together
- mix all ingredients until well blended
- pour into 9x13 container
- back for ~28 minutes (I recommend watching around 25 min and going as long as 30-35, as every oven and elevation are different - but once it comes out clean, take it out. do not overbake).
- Enjoy! (you can even enjoy this hot)
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