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Gluten-Free Version of Katharine Hepburn's Favorite Brownie Recipe

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Gluten-Free Version of Katharine Hepburn's Favorite Brownie Recipe

Gluten-Free Version of Katharine Hepburn's Favorite Brownies

2008 © Teri Lee Gruss
Here is my gluten-free version of the much talked about "Katharine Hepburn's Favorite Brownie" recipe. This is a chewy, milk chocolate brownie, loaded with chopped walnuts. The recipe uses just 1/4 cup of flour- perfect for adapting to a delicious gluten-free version of the original. Serve this brownie a la Mode at your next party and "Guess Who's Coming to Dinner?"- not gluten!

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Ingredients:

  • 8 tablespoons unsalted butter
  • 2 ounces unsweetened chocolate
  • 3/4 cup sugar
  • 2 lightly beaten eggs
  • 1 cup coarsely chopped walnuts
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon fine salt
  • 1/8 cup Bob's Red Mill All Purpose Gluten-Free Baking Mix (Or, your favorite gluten-free all purpose flour mix)
  • 1 tablespoon amaranth flour
  • 1 tablespoon brown rice flour
  • 1/4 teaspoon guar gum OR xanthan gum

Preparation:

Preheat oven to 325 degrees
Butter an 8 x 8 glass baking dish
  1. Melt butter and chocolate in a medium saucepan over low heat. Whisk to prevent burning. Set aside to cool slightly.
  2. Beat eggs, sugar and vanilla in a large mixing bowl.
  3. In a small bowl, whisk all dry ingredients together until well blended.
  4. Pour slightly cooled melted chocolate mixture into egg mixture. Stir to blend.
  5. Add dry ingredients and stir just until all ingredients are blended.
  6. Fold in chopped walnuts. Pour brownie batter into prepared pan.
  7. Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
Tips:

You can use 1/4 cup of your favorite Gf all purpose baking mix and cut the amaranth and brown rice flour if you like. I like amaranth and try to work it in any recipe I can!

Brownies will puff up and the top will crack slightly but settles as the brownies cool.

The original recipe calls for 1 cup of sugar.

Source of Original Recipe: Brownie Points by Dana Bowen, September 2008 Saveur, No. 113

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
User Reviews

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 5 out of 5
Loved it!, Member Bedowin

OK... was a bit skeptical about ""easy."" But it went together well and now I have to hide them because they are so good. Like all good cooks, I used the recipe as a ""guide!"" I used cocoa powder with extra butter due to not having the chocolate on hand otherwise, and I used a GF bread mix as my 1/4 cup flour.... plus 2 T of it because I am out of the others. I also am tired of the sugar rush leaving me feeling terrible so I substituted the sugar with the Steviacane (1/2 sugar, half stevia). YUMMMM.... good stuff. They are just a bit cakey... but definitely going to keep this. Because they don't have too much flour, my non-GF kids will love them along with my gf one!

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