I ran across that old recipe and was also perusing a GF regular brownie recipe. Lo and behold, the proportions were very similar. I did an experiment with "my own thing," making blondies and brownies side-by-side. Although the blondies seem a bit more crumbly than the brownies, they both sliced nicely. Success!!
I wrapped them up individually to send to my gluten free son in Albuquerque.
Gluten Free Brownies -
AWESOME – with changes to make almond “blondies”, too
Preheat
oven to 350.
Grease
an 8 or 9” square glass pan.
Take
½ cup softened butter (one stick)
and
cream it in a mixing bowl with
1 cup sugar.
Beat
in two eggs,
one
at a time.
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For
brownies: For almond “blondies”:
Add
1
tsp vanilla extract, Add 1
tsp. almond extract
2/3
cup GF flour blend, 1 cup GF flour blend,
1/3 cup unsweetened cocoa powder,
1
tsp xanthan gum, and 1 tsp xanthan gum, and
1/8
tsp salt. 1/8 tsp salt.
Stir in
6
oz. chocolate chips. No
chocolate chips.
Pour into pan, and Pour into pan, and
smooth with wet fingers. smooth with wet fingers, then
sprinkle
top with
1-2 Tbs sugar and
~ ¼ cup of slivered almonds.
Bake
28-30 minutes.
Cool
in pan.
Cut
into 16 squares.
Update: February 2016 - These are still awesome! I made them for a baby shower and my GF friends loved them. I made enough to send the "blondies" to a friend who can't have chocolate, and they were a hit!
