Brownies
- 8 oz. bittersweet or semi-sweet chocolate bars
- 1 ½ sticks of butter
- ½ c. cocoa dark or regular (depending on preference)
- 4 eggs
- 1 c. white sugar
- ½ c. brown sugar
- 1 c. white rice flour
- ½ c. tapioca starch
- ¾ t. xanthan gum
- Or 1 ½ c. all purpose flour instead of the above 3 ingredients
- 1 T. coffee prepared
Icing
- ½ stick butter
- 3 c. powdered sugar
- ¼ t. salt
- ½ t. vanilla
- 2 T. milk
- 20 strawberries stems removed
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Preheat oven to 350 degrees.
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Melt chocolate bars, butter and cocoa in a double broiler, stirring constantly. (I just use a larger pot full of 2 inches of water and then place a pan over it that covers the opening of the pot).
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While chocolate is melting, combine remaining brownie ingredients in a bowl. You can use a mixer if you like but a spoon and a bowl work just great too.
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Slowly add in melted chocolate/butter into the bowl. Mix until completely combined.
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Spray a 9x13 inch baking dish with non-stick cooking spray. Spread brownie batter into pan evenly. Bake for about 30 minutes or until toothpick almost comes clean out of the middle of the brownies.
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Let brownies cool completely. Once cooled, trim edges. Then cut center of brownies into 20 brownies (5x4).
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For the icing: Combine butter and 1 c. powdered sugar in a stand mixer and mix until well combined. Add 1 more cup of sugar, salt, vanilla and 1 T. milk. Mix until well combined and then add last cup of sugar and milk, if needed.
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Use this icing to make circles of icing on the tops of the brownies. Place a cut strawberry cut-side down into the icing and then top the strawberry with a dot of icing. Do this with the remaining brownies. Enjoy!
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