Tuesday, June 12, 2007
Okay, I'm going to confess big time here. I do watch Giada DeLaurentis. I certainly get annoyed with words like "spagitteeee" and other unreal pronounciations! BUT, she usually has some great recipes. And she always does something with Nutella. I love Nutella. I have recently confirmed with the company that it is, in fact, gluten free. For those of you who need to be nut-free and casein free, this recipe is not for you.
I also have the good fortune to live less than a 1/4 mile away from Bova Food Distributors, which is an Italian food supplier to restaurants and chains, etc. As a matter of fact, I found out in the store the other day that they are actually the 2nd largest supplier to Italian restaurants in the tri-state area! And not only are they so close, but they open the showroom to the public and you can go in there an buy a lot of italian specialties. I go there for my tomato paste (I know, strange to go there for one thing, but truth be known I love walking around the restaurant supply side and dream of one day owning my own Gluten free bakery or restaurant). Well, my eldest daughter loves to watch cooking shows with me, and to cook with me. She saw the Nutella on Giada's show the other day, when in Bova, we saw the jar...we decided to get it. Now...not being able to spread it on bread (well, okay Van's Waffles work nice as a transport too!), I decided to do something with it.
Well...they started out as cookies. I am learning though, when making gluten-free cookie recipes, bake a couple and decide if you need to alter before baking the rest. After baking my two test cookies, I decided this recipe would be better as brownies.
I looked at a ton of recipes that used Nutella to determine if it could replace fat. It can somewhat...but because it has add in ingredients, it needs something to help it along fat wise. I was kind of dissapointed that the recipe didn't work as cookies, well, that was until they came out of the oven. OH GOSH, I ate 4 brownies while taking pictures! :D
Below is my recipe for Nutella Brownies:
1/2 Cup Nutella
1/4 Cup Butter, softened
1/4 Cup shortening, softened
1/2 Cup sugar
1 tsp vanilla
1 Cup Gluten Free Flour Blend (I used a combo of Land O Lakes recommended blend and Bob's Red Mill - I didn't have enough of either to make a full cup - use your favorite blend - one that already includes the Xanthum Gum)
1 tsp baking powder
I used my Kitchen Aid mixer with paddle arm (but you could use electric hand mixer). Beat Nutella, butter and shortening together with sugar. Beat on medium speed for aobut 2 to three minutes until really really fluffy. Add egg and vanilla, continue beating.
In a separate bowl, sift together flour, baking powder and salt.
Gradually add flour to wet ingredients.
Beat very well.
Pour into a greased 9 X 9 square pan (I actually used my 9" springform pan). Bake 30 minutes in a 350 degree oven. (I would also recommend allowing it to sit in the oven as it's cooling - crack the door a little - this will keep it from falling like mine did. Allow to cool completely before cutting.
Now...send it over the top with homemade ice cream, I DARE ya!