Rachel Portnoy, co-owner of Chez Nous Bistro with Chef Franck Tessier, shares her delicious gluten-free brownie recipe.
I’ve been making these brownies for literally two decades. They truly are my ultimate, as they arefor many people. I knew the recipe would work great with Jeanne Sauvage’s flour blend, since it has very little flour and lots and lots of chocolate and butter, as any self-respecting brownie should.
Ingredients (makes one 9 X 13 inch pan) Triple Chocolate Fudge Brownies
Line your pan with parchment paper or aluminum foil for quick and easy brownie removal. I use a little spray grease just to hold the paper down to the bottom of the pan. Also preheat your oven to 325 °F.
Instructions
First, melt the chocolate with butter. I have my efficient way that I like to do this with a metal bowl holding the chocolate placed over a wide pan(wide enough to hold the bowl up so the chocolate is nicely nested and
won’t get burned or scorched by the fire nipping up at the uncovered part of the bowl, and the bottom never touches the hot contents of the pan below) with the butter in it. As the butter melts, the chocolate will begin
to melt, and pouring the hot butter over the chocolate will finish the job. If you have an actual double-boiler, by all means use it! Just put the butter in the bottom pan instead of water. You’ll still get the intoxicating experience of smelling chocolate and butter together when you stir them in a minute . . . see below.
Mix together the chocolate and butter and breathe in deeply. I believe that the smell of these two ingredients together is one of the best smells in the world, so I can be seen embarrassing myself regularly at work as I inhale the scent every time I make a recipe calling for chocolate and butter melted together. I’m such a pastry geek. Anyway, now you’re ready to add the sugar and vanilla to the bowl. Add eggs gradually. Then add the sifted flour mix and salt. I like to sprinkle the top with chocolate chips just to take these up a notch.Of course you can fold them in if you like, or stir in some nuts if you’re one of these slightly odd people who want to desecrate their brownies with ingredients other than chocolate and butter and sugar . . . go ahead.
Most importantly, don’t over bake your brownies! Pop the pan in the oven and set for 10 minutes. Turn the pan for even baking and set the timer for 10 more minutes. I always test brownies with a thin knife or cake tester. You should have wet crumbs clinging to the tester. Not liquid batter, wet crumbs, please. A clean knife means they’re overcooked. Sorry. They still taste good, of course.
If you know your oven runs hot then set that second timer for 8 minutes or less. The barely-cooked-ness is part of what makes this brownie so fantastic. The other thing is the chocolate that you use. Really good chocolate gets to shine in this recipe. I usually chill the brownies before attempting to unmold them and cut them. They keep very well, especially wrapped in the freezer.
~ Rachel Portnoy, Chez Nous Bistro located in Lee, MA, www.cheznousbistro.com.
- 1 lb dark, bittersweet chocolate
- 12 oz butter
- 3 Cup sugar
- 1 tbsp + 1 tsp vanilla
- 8 eggs
- 2 Cup Jeanne’s gluten-free flour blend
- 2 tsp salt
- 150 g chocolate chips (5.29 oz or about ¾ Cup)
Line your pan with parchment paper or aluminum foil for quick and easy brownie removal. I use a little spray grease just to hold the paper down to the bottom of the pan. Also preheat your oven to 325 °F.
Instructions
First, melt the chocolate with butter. I have my efficient way that I like to do this with a metal bowl holding the chocolate placed over a wide pan(wide enough to hold the bowl up so the chocolate is nicely nested and
won’t get burned or scorched by the fire nipping up at the uncovered part of the bowl, and the bottom never touches the hot contents of the pan below) with the butter in it. As the butter melts, the chocolate will begin
to melt, and pouring the hot butter over the chocolate will finish the job. If you have an actual double-boiler, by all means use it! Just put the butter in the bottom pan instead of water. You’ll still get the intoxicating experience of smelling chocolate and butter together when you stir them in a minute . . . see below.
Mix together the chocolate and butter and breathe in deeply. I believe that the smell of these two ingredients together is one of the best smells in the world, so I can be seen embarrassing myself regularly at work as I inhale the scent every time I make a recipe calling for chocolate and butter melted together. I’m such a pastry geek. Anyway, now you’re ready to add the sugar and vanilla to the bowl. Add eggs gradually. Then add the sifted flour mix and salt. I like to sprinkle the top with chocolate chips just to take these up a notch.Of course you can fold them in if you like, or stir in some nuts if you’re one of these slightly odd people who want to desecrate their brownies with ingredients other than chocolate and butter and sugar . . . go ahead.
Most importantly, don’t over bake your brownies! Pop the pan in the oven and set for 10 minutes. Turn the pan for even baking and set the timer for 10 more minutes. I always test brownies with a thin knife or cake tester. You should have wet crumbs clinging to the tester. Not liquid batter, wet crumbs, please. A clean knife means they’re overcooked. Sorry. They still taste good, of course.
If you know your oven runs hot then set that second timer for 8 minutes or less. The barely-cooked-ness is part of what makes this brownie so fantastic. The other thing is the chocolate that you use. Really good chocolate gets to shine in this recipe. I usually chill the brownies before attempting to unmold them and cut them. They keep very well, especially wrapped in the freezer.
~ Rachel Portnoy, Chez Nous Bistro located in Lee, MA, www.cheznousbistro.com.
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