Alright, well to start off, I am a college student who is currently going for a baking and pastry associates at Johnson & Wales University. For the final project of one of my classes, I had to turn a recipe gluten free. So I love chocolate and decided to do brownies. The recipe I chose was Alton Brown's Brownies 2.0. Always liked him since I was young and was watching Good Eats. I made three controls, all using different pan. First was a muffin pan, second was a 6 in cake pan, and my third was an 8 in cake pan. I also altered the cooking times for each. I did all these because I was curious how it would end up. Well, when it came to today, I had to come up with my gluten free recipe. And like almost every college student, I took a wing at it with the best of my knowledge. And it came out pretty good. My chef even told me that it was better than the controls. Here's what I did: I keep the instructions the same, but I changed out the all purpose flour for black bean flour, hazelnut flour, tapioca starch, and arrowroot starch. Here's the ingredients (this is altitude adjusted, so if you are at sea level, you'll probably want to adjust it back): • 110 g Eggs • 93 g Granulated sugar • 80 g Light brown sugar • 82 g Natural cocoa powder (not Dutch process) • 25 g Black Bean Flour • 12 g Hazelnut flour • ½ Tbsp. Arrowroot starch • ½ Tbsp. Tapioca starch • ½ tsp Kosher salt • 114 g Unsalted butter, melted • 1 tsp vanilla extract (It will be a very thick batter but it will spread) (I also used a convection oven at 300o F, which should be the equivalent to a 325o F oven at home) This recipe is also cut in half so if you want to double it, you can but I haven't. I also added 87 g of semi-sweet chocolate chips in and it did pretty well too, so you may want to try that for extra chocolaty goodness.
bon appetit
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