Over the past year–since my celiac diagnosis–I’ve come to realize that gluten free baking can be delisious, in many cases even better than regular wheat flour baking. This recipe is proof again.
Will give you 12 generous pieces.
7oz white chocolate chips
2 sticks butter (1/2 pound) softened
1 tsp vanilla extract
1 1/2 cups granulated sugar
1 cup all purpose gluten-free flour (see my substituions page to make your own mix)
1 tsp zanthan gum
1 tsp gluten free baking powder
1/3 cup unsweetened cocoa powder
2 tblsp almond meal or flour
1/2 cup white-chocolate chips
1/2 cup dark semi-sweet chocolate chips
1 preheat oven to 325 F
2 grease and line an 8x 12- inch baking pan
3 put the 7 oz of white chocolate chips, the butter and vanilla in a microwaveable bowl and microwave at low heat for 2 min
4 let the butter and chocolate mixture cool. Cream the eggs and sugar, then fold into the butter and chocolate mixture
5 add the two 1/2 cups of chocolate chips
6 spoon batter in pan
7 Bake until toothpick comes out clean. (About 35 minutes)
At this rate, I will never lose weight. I just made the BEST Caramel Drizzle sauce–another gluten-free desert.
Amazing Gluten-Free Caramel Sauce
All right everyone, listen up. This recipe is so good you simply MUST try it.
I am an ice cream addict. There, I’ve said it. And I absolutely LOVE a tablespoon or two of this sauce on top. Or you can drizzle it on top of cake, pies, or even just use instead of jam on your toast.
So easy, even you can make it.
Recipe will yield 1 1/2 cups
1 cup packed brown sugar (I use light brown or golden)
1/2 cup heavy cream
4 tablespoons butter
Pinch of sea salt
1 tablespoon vanilla extract
Melt butter in pot, mix in brown sugar, cream and salt.
Cook over medium-low heat and stir
for about 7 minutes. If you happened to double the recipe, the stirring will take longer.
Remove the pot from the burner, add vanilla and return to
cook for another minute or so until it thickens slightly.
Let it cool before pouring into a jar.