It’s no secret that one of my favorite things to eat is brownies. And when Amy Fothergill sent me her cookbook, The Warm Kitchen, to review, her Chocolate Brownies practically begged me to bake them.
So in true food blogger form, I whipped up a batch for dinner one night.
I’m admittedly a pretty lazy cook. Most of my gluten-free brownies (or gluten-free anything, for that matter) are one-pan sorts of deals. You could say I’m pretty much a dump, stir, pour, bake kinda cook. But Amy is a chef, and making her brownies made me feel like I was one, too!
Melting chocolate and butter, whisking eggs and sugar… I even had the help of my very own personal 8-year old sous chef. 😉
While the brownies baked, my 3-year old graciously volunteered to lick out the bowls and spoons I had used. She can be so helpful. As the chocolate goodness cooled my poor family suffered for half an hour while I photographed the brownies to my little heart’s content. 😉 My kiddos hung around me like bees around a flower garden waiting “patiently” for me to be done. Who can blame them? It is rather hard to resist gooey, fresh-from-the-oven brownies.
Of course they weren’t disappointed by the reward of their “patience”! Just look at all that beautiful chocolatey goodness, drizzled with ganache and sprinkle with almond slivers! Amy’s Chocolate Brownies are pure deliciousness!
Full of delicious home-cooked breakfasts, hearty Italian-style entres, and decadent desserts, The Warm Kitchen, by Amy Fothergill, is easily a must have cookbook for anyone starting out on a gluten-free diet. Before the recipes even get started, Amy helpfully explains how to stock a gluten-free pantry, the differences between the myriads of gluten-free flours, and how to substitute things like dairy and eggs, for those with multiple allergies.
Throughout the cookbook, Amy includes helpful definitions of basic culinary terms (like mirepoix and saute) to make you sound like a chef, as well as “cooking lessons” to make you feel like a chef. She also includes tips for pairing certain entres with the best sauces and sides, and how to make most of them into either a Mexican, Greek, or Indian dish (besides Italian, of course). Even though I’ve been in the kitchen for 10+ years now, I still learned a few things!
e recipes are definitely family friendly, using common gluten-free ingredients and easy to understand instructions. It’s no wonder it was voted 2nd best gluten-free cookbook by the GFA awards!
Want to win your own hardcopy of The Warm Kitchen? Amy has graciously let me give one away! Just enter below:
Now back to those brownies…
- Place both chocolates and butter in a bowl and place over a pot of simmering water to melt chocolate. Allow to cool for 10-15 minutes.
- Preheat oven to 325°F, and grease and 8x8-inch pan.
- In another bowl, whisk eggs, evaporated cane juice and vanilla until smooth. Add the cooled chocolate and mix with the whisk.
- Add flour, salt and chocolate chips and mix with a spatula until blended. Pour into the pan and use a spatula to get out every last drop.
- Bake about 25-28 minutes. The brownies are done when you can smell the chocolate and a toothpick inserted in the middle has moist chocolate on it but is neither dry nor very wet. (Brownies should pull away from the sides slightly.)
- Cool for at least 15 minutes before frosting with Chocolate Ganache (see recipe below).
- 2 T. butter
- 2 T. honey
- 1/4 c. cocoa powder
- Melt the butter in a small saucepan.
- Remove from heat and stir in honey and cocoa powder.
- Let cool a few minutes before using. (This allows it to thicken up a bit.)
This is shared at Allergy Free Wednesdays, Anti-Procrastination Tuesday, Fat Tuesday, Five Friday Finds, Foodie FriDIY, Gluten Free Fridays, Gluten Free Recipe Fix, Marvelous Mondays, Mostly Homemade Mondays, Raising Homemakers, Real Food Fridays, Recipe Swap, Summer Family Fun, Tasty Tuesday, Tell ‘Em Tuesday, Thank Goodness It’s Monday, Two Cup Tuesday, Waste Not Want Not, Welcome Home Wednesdays.