Tuesday, October 16, 2012

Buttermilk Brownies with Coconut Pecan Frosting

If you don't tell someone these very rich squares of goodness are gluten free, they would never know! I promise!

I know! These babies are way high in calories, so if you are like me, you can't afford to eat such every day. This is one of those recipes you tuck away for those special occasions when you want to reward yourself or impress your guests.

Here is my recipe:
2 cups Jackie's Quick Flour Blend (Click for recipe for flour blend)
2 cups sugar
1 2/3  tablespoons unsweetened cocoa powder
1 cup water
1/2 cup butter (no substitutes), softened to room temperature
2 teaspoons  baking soda
1/2 cup buttermilk
2 large eggs

Here is how I did this: 
1. Spray a 9 by 13-inch baking pan with none-stick cooking spray; set aside. Mix flour, sugar and cocoa thoroughly.

2. Combine water and butter in saucepan. Bring to a boil. (Note: Butter should be at room temperature BEFORE combining with water. If not, water will come to boil too quickly.) Pour over flour mixture. Beat at low speed until completely blended. Turn to high; beat mixture until smooth. Add baking soda, buttermilk and eggs. Mix well (approximately 3 to 5 minutes on medium).

3. Preheat oven to 375 degrees Fahrenheit.

4. Pour into a prepared 9 by 13-inch pan. Allow to sit on counter 15 minutes prior to placing in preheated oven.  Place in preheated oven. Bake 20 to 30 minutes or until toothpick inserted into center comes out clean. Be careful not to over bake. Allow to cool completely while making the Coconut Pecan Frosting.

Author's Note: Gluten free flours absorb liquid more slowly, thus the need to allow the batter to rest for 15 minutes prior to baking. And, baking times may very greatly. Begin checking at the lower range and check every 3 to 4 minutes or until toothpick comes out clean.

Here is my recipe:

Coconut Pecan Frosting

2 cups chopped pecans, toasted
1 12-ounce can evaporated milk
1 1/2 cups sugar
3/4 cup butter
6 egg yolks, slightly beaten
2 cups sweetened flaked coconut
1 1/2 teaspoons vanilla extract

Here is how I did this: 

1. Place milk, sugar, butter (cut into chunks) and egg yolks into a large sauce pan over medium heat. Cook for about 15 to 20  minutes stirring constantly until butter melts, sugar is completely dissolved and the mixtures is bubbling, has turned a light caramel color and has thickened to a pudding-like consistency.

2. Remove from heat and stir in coconut, vanilla and toasted pecans. Transfer mixture to a bowl and allow to cool for 45 minutes, stirring occasionally, or until the mixture has reached a spreading consistency.  Place about 2/3 of mixture in the center of the sheet of brownies. Working from the center to the edges, spread evenly. Reserve the remaining frosting for icing cupcakes or cookies.

Servings: 24

Oven Temperature: 375°F

Preparation Time: 25 minutes
Cooking Time: 26 minutes
Inactive Time: 1 hour and 25 minutes
Total Time: 2 hours and 16 minutes

Serving size: 1/24 of a recipe (3.3 ounces)

Calories Per Serving: 329.66

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

1 comment:

  1. I am loving the pecans this week! Got it tweeted and pinned!


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