Katharine Hepburn's Brownies, Gluten-Free | Saveur
Assistant editor Anna Stockwell adapted the brownie recipe that originally appeared in issue 113 to be gluten-free so she could serve it for a summer picnic. This recipe produces incredibly chewy...
Ingredients
- 8 tbsp. unsalted butter, plus more for greasing
- 2 oz. unsweetened chocolate
- 1 cup sugar
- 2 eggs, beaten
- <sup>1</sup>⁄<sub>2</sub> tsp. vanilla extract
- <sup>1</sup>⁄<sub>4</sub> cup white rice flour
- 2 tbsp. tapioca flour
- 1 tbsp. potato starch
- <sup>1</sup>⁄<sub>4</sub> tsp. xanthan gum
- <sup>1</sup>⁄<sub>4</sub> tsp. fine salt
- 1 cup roughly chopped walnuts
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