As it has happened in many households for the past two and half years, ours was visited by COVID last week. Our younger son was the first to be infected, and then, a few days and a negative test later, I started to be symptomatic. Needless to say that there was no Mother’s Day weekend for us, or a weekend at all. My husband, thank goodness, seems to have sailed through the storm immune, and tended to us with love and thoughtfulness. He is our rock.

Unfortunately, together with quite an array of symptoms, COVID has brought an altered taste, quite bitter in my case. So currently I am not enjoying sweets very much, but rather things salty and sour. Go figure! The sense of smell is still intact. So, if the taste won’t return any time soon, I will just need my family to give more judgmental than loving feedback.

But even with a lack of appetite for anything sweet, I thought of my son, who just went through a pretty tough, albeit brief, encounter with the virus, and I decided to bake some brownies. I wanted something quick, different, and a recipe for which I had all the ingredients already available. Once again, Nick Malgieri came to the rescue. In his Modern Baker cookbook, I found these sour cream brownies, dense, chocolatey, with a subtle hint of tanginess. How could I resist adapting them to their gluten-free version? I made them only with chocolate chips, since my son doesn’t like nuts, but they would be fantastic with walnuts or pecans.

ENJOY!

Gluten-free Sour Cream Brownies

Recipe by Simona Gluten-free

0.0 from 0 votes

Course: DessertDifficulty: Easy

Cooking time

30

minutes

Ingredients

• 175 g unsalted butter – 3/4 cup

• 200 g bittersweet chocolate, cut into 1/4 inch pieces – two 3.5 bars

• 400 g dark brown sugar – 1 3/4 cups

• 4 large eggs

• 120 g sour cream – 1/2 cup

• 1 Tablespoon glycerin

• 1 Tablespoon Vanilla extract

• 234 g Simona’s Flour Mix – 1 1/2 cups

• 1/2 teaspoon salt

• 225 g chocolate chips, or walnuts, or a combinations of both – 2 cups

Directions

• Preheat the oven to 350 degrees Fahrenheit. Grease a 13×9 baking pan and line with parchment paper.
• Melt the butter over medium heat and allow it to bubble tor 10 seconds. Remove from the heat and add the chocolate. Submerge the chocolate in the hot butter and set aside for a few minutes so that the chocolate melts. Whisk until smooth.
• Place the sugar in the bowl of a stand mixer with a paddle attachment and beat in one egg. Add the remaining eggs, one at a time, beating until smooth. Add the sour cream, salt, glycerin, and vanilla, and mix well.
• Fold in the butter and chocolate mixture, mix in the flour, followed by the chocolate chips, or nuts, or both. Scrape into the prepared baking pan and smooth the top.
• Bake the brownies until they are firm, but still very moist in the center, about 30 minutes. Let them cool on a cooling rack. To best cut them, refrigerate for an hour or two.

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