let’s take this outside

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So there’s this guy.

(No, this isn’t going where you think it’s going.)

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He’s really good friends with one of my really good friends, and recently started seeing my best friend. I’ve met him once.

The other day, my best friend was telling him about my blog and how all of the food looked delicious. Later that night, he sent her a photo of his dinner, saying “Kimmie’s got nothing on me.”

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I’m pretty sure those are fighting words, Wael.

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Get your gloves on and your baking pans out. You’ve got brownies to beat.

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Gluten-Free Brownies

Lightly adapted from David Lebovitz

Ingredients

six tablespoons butter
four ounces bittersweet baking chocolate
five ounces semisweet chocolate
three quarters cup sugar
two eggs, at room temperature
one and a half tablespoons cocoa powder
three tablespoons cornstarch
pinch of salt
one cup pecan bits

Directions

Preheat the oven to 350 degrees Fahrenheit. Grease a 8″ square pan (mine’s silicone, but if you’re using a metal one it might be helpful to line it with parchment or foil.)
Over low heat, melt butter and chocolate. Stir constantly – be careful not to burn the chocolate!
Once it’s all melted, remove from heat and stir in sugar and eggs.
Transfer to the bowl of a stand mixer, and sift in cocoa powder, cornstarch, and salt. Use the whisk attachment to beat on medium-high for at least two minutes. I kindof let mine do its own thing while I cleaned up the kitchen – with no gluten, there’s no over-mixing to worry about. Fold in pecans.
Pour into square pan, and bake for about 30 minutes (you want the centre to be just set). Cool completely before removing from pan and cutting into squares.

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5 thoughts on “let’s take this outside

    1. I haven’t used potato starch in this particular recipe, but I suspect it would work – it might even be better! I would use a one-to-one-substitution. If you try, let me know how it goes!

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