Once, just once, I'd like to get a photo of this scrumptious skillet of brownies before they are devoured by the masses. Alas, this tiny piece is all that remains. They are such a popular potluck dessert here at Farm at Coventry events that our dear Mary knows she has a standing request for them whenever it's possible for her to bring them! I was asked to puh-lease post the recipe for them on my blog. So here 'tis...*Note: the brownie in this photo disappeared immediately after the photo was taken....
Mary’s Gluten Free Cake Brownies
Dry Ingredients:
¼ c. pure cocoa powder
1 c. natural sugar
½ c. tapioca flour
½ c. potato starch
1 t. xanthan gum
1 t. baking soda
½ c. plain walnuts, chopped
Wet Ingredients:
1/2 cup butter
1/2 cup or less almond milk, milk, or similar beverage
4 eggs
1 t. vanilla extract
Preheat oven to 350 degrees. Grease bottom of 9” cast iron skillet, leaving sides ungreased which allows batter to climb. Mix butter and cocoa in bowl over hot water, as in a double boiler. Mix dry ingredients. Add to chocolate. Blend wet ingredients and add to batter. Add nuts. Bake for 25 minutes or test with toothpick for desired doneness. Cool before cutting.
Icing
Heat one Endangered Species chocolate bar (about 3 1/2 oz.) with a few tablespoons of hot water over low heat. Blend until smooth. Add a few drops vanilla or almond extract. Pour over cooked brownies.
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