Gluten-Free is the way to be.
Ha, that’s a joke right? Well in my book it is because I simply cannot imagine a world where I can’t consume pasta, bread, cookies and the thousands of other things that contain gluten that also happen to make me very happy. But sadly some people cannot eat gluten (yes, it really is very sad for them). And my friend Elyse (and fellow Executive Producer at ATVN) is one of those people, and even worse, it was only this summer that she discovered this fact.
Years ago I baked a friend who was allergic to gluten some brownies that tasted like cardboard. But because he had been diagnosed as a kid with his allergy he thought they were delicious because he had never eaten anything else. I knew the situation would not be the same for Elyse. So when it came time to bring some baked goods into the newsroom I leaped onto the gluten-free bandwagon (haven’t you heard it’s ALL the rage?) and whipped up some brownies.
Let me tell you. They were pretty darn good! I ended up using a mix (Bob’s Red Mill Brownie Mix) but am also going to try this recipe at some point.
Moist, fudgey and a little cakey. They were just what a brownie should be (although they did lack that crisp top that I enjoy so much, but hey, they were a far improvement from chocolate cardboard.)
Fudgey Gluten-Free Brownies
- 1 package of Bob’s Red Mill Brownie Mix
- 3/4 cup melted butter
- 1 egg
- 2 Tbsp vanilla
- 3/4 cup warm water
Add the butter, egg, warm water and vanilla to the bowl.