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BrowniesMedium
By Karen Morgan
Published 2010
One of the first baked goods that I made repeatedly as a teenager and later devoted long hours of experimentation to as I began my journey into the gluten-free world was the brownie. Everyone has his or her own interpretation of a good brownie, and mine is one with a slightly chewy edge and a soft, but not too soft, center, falling just between the chewy and cakey varieties. To achieve this goal, it’s important to use the freshest possible eggs and the highest-quality chocolate you can get