Award Winning Gluten-Free Truffle Brownie Recipe Stands On Its Own Post

Truffle/Brownie/Cupcake Clarification: Note: the recipe says it's for "brownies" - it easily works for cupcakes - especially mini-cupcakes
And if you try them, please let me know what you think,
Thanks,
Deb

 

Hello Everyone,

I am finally digging out from under a gluten-free project where I have been buried for the last several months. More on that in the next post - which, unbelievably, will be my first official post of the new year. My New Year's post is still under construction - and hopefully will be completed before the sun goes down on January. In the meantime, I just got the OK to share the following:

A few weeks back my friend, Gluten-Free baker, Kyra Bussanich, appeared on Cupcake Wars 100th Episode on the Food Network. Representing her gluten-free bakery, Crave Gluten-Free Bakeshop, Kyra WON!

A Gluten-Free Cupcake WON – beating out the fully “glutenized” competition completely. So this news might be sweet enough on its own – but owners Kyra and Jaime are about to make it even sweeter.

When asked about the win, Kyra said “This is a win for the entire gluten-free community”. I congratulated them and,jokingly,asked if they wanted to share a recipe.  I noted that (currently) Crave’s Gluten-Free Cupcakes are only available at their store in Oregon (http://cravebakeshop.com/ ). Everyone should have an opportuity so experience this gluten-free goodness, right? They agreed. And today Kyra and Jamie have decided to share one of their award winning Gluten-Free Cupcake recipes with our GF Community "Feel free to share it with whomever you'd like" co-owner Jamie Hogland told me. "Just be sure to credit Crave Bake Shop".

So here you go.Thanks to our friends at Crave Gluten-Free Bakeshop in Lake Oswego, Oregon. ENJOY!

 

Truffle Fudge Brownies  

Copyright 2011 Kyra Bussanich, Crave Bake Shop

 

1 cup unsweetened cocoa powder

1/4 cup potato starch (not potato flour)

1/4 cup tapioca flour

1 teaspoon salt

1 3/4 cups granulated sugar

2 eggs

1/3 cup vegetable oil

1/4 cup water

1 tablespoon vanilla extract

 

Yields 9 super-rich brownies

 

Preheat oven to 350 degrees. Oil an 8-inch square baking pan and then line with parchment paper so the ends extend up over the top of the pan. Lightly oil the parchment paper.

In a large bowl, combine the cocoa powder, potato starch, tapioca flour, sugar and salt. Whisk in the eggs, oil, water and vanilla extract. Stir until well combined and uniform in texture.

Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the brownies comes out almost clean, 40 to 50 minutes. Let the brownies cool completely in the pan and then refrigerate in the pan for 1 hour. Using the ends of the parchment paper, lift the brownies out of the pan and cut into squares.

 

Comments

[flash games collection]

Thanks Melissa,
I agree, these girls are an inspiration. As are of those fearless GF bakers out there. Youve come a long way kids, and its just the beginning.
Deb
+1

[Sue]

Thank you for creating a delicious sounding homemade recipe that is also dairy free. And congratulations! I tend toward gluten-free brownie mixes because I do best on a low-sugar diet which means I bake dessert infrequently, and as a gluten-free traveler I often tuck one into my suitcase. I write a travel blog where I write on the best gluten-free chocolate brownie mixes: http://travelsketchwrite.com/2011/12/06/best-gluten-free-chocolate-brownies/... hope some of your readers find it helpful for themselves or when they have a gluten-free guest. And I substitute olive oil for the butter.

[Deb Wheaton Not Even A Crumb]

Thanks Melissa,
I agree, these girls are an inspiration. As are of those fearless GF bakers out there. You've come a long way kids, and it's just the beginning.
Deb

[Melissa]

Congratulations to Kyra and Crave Bakery for the Cupcake Wars win! That is AWESOME. Think back just 5 years -- that never would have happened. You've (you wonderful GF bakers) come a long way! BTW, I love using cacao powder in baking. And your recipe has no xanthan gum. Sound wonderful. Thanks!
Melissa