From Daryl:
I have really become obsessed with brownies since I started the Fairy Garden Mysteries. The edible kind. (Yes, I did have fun when writing the series and became obsessed with all things "fairy." I named a cat Pixie and gave Courtney's best friend Meaghan the last name of Brownie. )
Now, I have to admit, it's all Meaghan's fault that I'm obsessed. Whimsical, spiritual, and arty, Meaghan owns the art gallery at the other end of the courtyard from Open Your Imagination, Courtney's fairy garden shop. She also plays the harp at the teas Courtney offers on the weekends on the shop's outdoor patio. You see, Meaghan, thanks to her surname, has always been obsessed with brownies. She bakes them and brings Courtney samples. And she is always on the hunt for new recipes. She is in love with the caramel blondies served at the Hideaway Cafe, the lovely restaurant across the street from Open Your Imagination. She salivates over her grandmother's peanut butter brownie recipe. When she landed on today's recipe . . .
Okay, back to reality. I landed on this recipe when I was obsessing about brownies. I had bananas that needed to be eaten, and the Very Best Baking site had a delicious sounding recipe. I have tweaked it to be gluten-free. The great thing about gluten-free brownies is that they hold up well. They remain soft and gooey while maintaining the structure, thanks to the chocolate.
Enjoy. I hope you will become obsessed.
I have really become obsessed with brownies since I started the Fairy Garden Mysteries. The edible kind. (Yes, I did have fun when writing the series and became obsessed with all things "fairy." I named a cat Pixie and gave Courtney's best friend Meaghan the last name of Brownie. )
Now, I have to admit, it's all Meaghan's fault that I'm obsessed. Whimsical, spiritual, and arty, Meaghan owns the art gallery at the other end of the courtyard from Open Your Imagination, Courtney's fairy garden shop. She also plays the harp at the teas Courtney offers on the weekends on the shop's outdoor patio. You see, Meaghan, thanks to her surname, has always been obsessed with brownies. She bakes them and brings Courtney samples. And she is always on the hunt for new recipes. She is in love with the caramel blondies served at the Hideaway Cafe, the lovely restaurant across the street from Open Your Imagination. She salivates over her grandmother's peanut butter brownie recipe. When she landed on today's recipe . . .
Okay, back to reality. I landed on this recipe when I was obsessing about brownies. I had bananas that needed to be eaten, and the Very Best Baking site had a delicious sounding recipe. I have tweaked it to be gluten-free. The great thing about gluten-free brownies is that they hold up well. They remain soft and gooey while maintaining the structure, thanks to the chocolate.
Enjoy. I hope you will become obsessed.
Chocolate Banana Brownie
Gluten-free version (See my note below re: making with regular flour)
1 3/4 milk chocolate OR dark chocolate morsels, divided
1 cup gluten-free flour
3/4 teaspoon baking powder
1/4 teaspoon xanthan gum
1 1/2 teaspoons whey powder
1/2 teaspoon salt
1 cup light brown sugar, packed
1/2 stick unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
2 medium-sized ripe bananas, quartered lengthwise and
chopped
Preheat oven to 350 degrees F. Grease or use parchment paper
on a 9-inch-square baking pan.
In a small bowl, microwave 1 cup of the morsels on medium
for about 45 seconds. Stir. If necessary, zap again 10-15 seconds, stirring
just until smooth. If using dark chocolate, you might need to add a teaspoon or
two of water. Cool to room temperature.
In a large bowl, combine gluten-free flour, baking powder, xanthan
gum, whey powder, and salt in small bowl.
In a medium bowl, beat brown sugar, butter, eggs, and vanilla
extract until creamy. Beat in the melted chocolate. Gradually beat in the GF
flour mixture. Stir in the bananas and
remaining 3/4 cup morsels. Spread
mixture into the prepared baking pan.
Bake for 40-45 minutes until a toothpick inserted comes out
clean. Cool completely on a wire rack.
Cut into bars. Store in an airtight container.
I like to wrap the individual squares in plastic wrap so that they stay
moister. This really helps with gluten-free baked goods.
If you’d like to make this using regular flour, substitute
the flour for the gluten-free flour, and omit the xanthan gum and whey powder.
🧚
Fairy Garden Mystery series,
A SPRINKLING OF MURDER,
in trade paperback and e-book and audio.
in trade paperback and e-book and audio.
You can read all about it and order it on various sites
on my website HERE.
Don't forget to order the 9th book in the
Cookbook Nook Mystery series,
in trade paperback and e-book.
You can read all about it and order it on various sites on
my website, HERE
And here is my latest Aspen Adams novel of suspense...
Order FAN MAIL, the second in series, trade paperback and e-book: HERE
SAVOR THE MYSTERY!
Friend
Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website
Follow Daryl on BookbubFollow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website
Follow Daryl on Instagram
What a fun variation.
ReplyDeleteBrownies with peanut butter sounds like a winner, too.
Now that I think about it, I've made brownies with cheesecake marbled through.
DeleteWicked good!
Libby, I have, too. I love brownies with cheescake. Hmm. Cheesecake. I think that's next on my list to make.
DeleteThese sounds nice, I love her books
ReplyDeletePenney
Penney, do you mean "my" books? LOL If not, who is "her"?
DeleteWhat a great way to use up bananas! Thanks for the idea, Daryl!
ReplyDeleteLynn, you bet. I love figuring out how to use what's in the refrigerator. Hate to waste. And a brownie is NEVER wasting.
ReplyDelete