Easy Eats - March/April 2012

CHOCOLATE ALMOND
BUTTER BROWNIES
MAKES 16 PREP TIME 15 min COOK TIME 45 min

2 sticks (½ pound) unsalted butter, plus more for greasing 10 ounces semisweet chocolate, chopped 1 cup all-purpose gluten-free flour blend ¼ teaspoon xanthan gum (omit if flour blend contains xanthan gum) 1 cup granulated sugar Salt 2 ½ teaspoons vanilla extract ¾ cup smooth almond butter 1 cup confectioners’ sugar 2 extra-large eggs, beaten ¼ cup heavy cream

1 Position a rack in the center
of the oven and preheat to 325°.
Grease the bottom and sides
of a 9-inch square baking pan
with butter. Line the pan with
crisscrossed strips of parchment
paper, greasing in between and on
top of the strips.

5 Bake until the sides are firm, about 35 minutes. Let cool completely in the pan.

2 In a large, microwave-safe bowl, combine 1 ½ sticks butter and 6 ounces chocolate. Microwave at half-power for 45 seconds, then remove and stir. Repeat until the mixture is melted and smooth. Add the granulated sugar, ½ teaspoon salt and 2 teaspoons vanilla; mix to combine well. Let cool slightly.

3 In a heavy-bottom saucepan over medium-low heat, combine the almond butter, the remaining 4 tablespoons butter and ¼ teaspoon salt and cook, stirring frequently, until melted and smooth. Remove from the heat and add the remaining 5 teaspoon vanilla and the confectioners’ sugar, stirring until smooth and spreadable.

4 In the large bowl of batter, add
the eggs and mix well. Stir about
half of the almond butter filling into
the batter. Pour the batter into the
prepared pan, then shake gently
to distribute evenly. Top with the
remaining filling and shake again.

6 Place the remaining 4 ounces chocolate in a large measuring cup. In a small saucepan over medium heat, heat the heavy cream, stirring occasionally until simmering. Remove from the heat and pour over the chocolate, stirring until the chocolate is smooth. Let cool slightly, until thickened. Pour evenly over the top of the brownies.