GF Brownies

GF = Gluten Free.  Not by choice - turns out I’m allergic to the protein in the head of the wheat and no there’s not a shot I could take or a pill that prevents the allergic reaction - I wish!  I do some desensitizing with acupuncture every few years so when I walk past a bakery or eat out in a restaurant I won’t have an allergic response - wouldn’t wish that on anyone!

During COVID  I’d been stuck at the house - probably like most of you - the TV is on - there’s this commercial showing the ooey-gooey s’mores - maybe a Hershey’s commercial?  Anyway - I want one.  GF graham crackers have come a long way but let’s be honest - they’re not graham crackers.  So I’m thinking I’ll use my brownie recipe - half it and make it in my waffle iron instead of graham crackers.  I’d still use Hershey’s chocolate bar - the regular sized ones are GF and Kraft marshmallows - also GF. 

Chef Carla Hall from the former ABC show “The Chew” used to have this segment on it called “Can you waffle this?”  So I thought I’d try it!

OK - I did it!  OMG!  I’m on to something here.  Just a few notes for all of you - you’ll want to add a little liquid to make it more of a waffle batter - I added almond milk - start with a tablespoon and add more for the batter type consistency.  Also don’t check to see if they’re done - use your sense of smell - you want them to be just a little more done than normal but not burnt!  And second - let them cool completely before removing once they’re done.  The pieces I did get were big enough to try and like I said - OMG!  Gourmet S’Mores!

Let me know if you try it!  Or what else have you “waffled”?

So here’s my Brownie Recipe - Modified from the Better Homes and Garden New Cookbook

Ingredients:

½ cup butter or 1 stick                    5 tbsp. cocoa*

1 cup sugar                                     ½ cup gluten free flour**

1 tsp. Vanilla

2 eggs

Preheat the oven to 325 degrees.  I use muffin or cupcake liners but you can grease and flour a 8x8 pan.  Cream butter, sugar and vanilla.  Beat in the eggs.  Blend in the chocolate.  Stir in the flour and you can add ½ cup of chopped nuts if you like - I don’t.  Cook for 25-30 minutes depending on your oven!  

*Hint:  I use 3 Tbsp. of dark cocoa and 2 Tbsp of regular cocoa.

**Hint:  I use Bob’s Red Mill gluten free 1 to 1 baking flour

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