Recommended products + tools
To make things easier for you, here are the products I’ve used and recommend for this recipe! So often, I get asked about what kind of gluten free flour I use or which kind of baking pans are best – and I know that the baking/cooking world can be overwhelming, what with the bazillion different products available out there. Well, no more.
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- I absolutely swear by these heat-proof Pyrex mixing bowls whenever I have to melt chocolate over simmering water.
- When measuring your ingredients, I am a firm believer that grams and a kitchen scale is the way to go… but brownies are forgiving, so measuring cups and spoons are just fine in this case!
- I get many questions about xanthan gum. This is a common ingredient in gluten free baking, acting like “glue” (the binding agent) in the absence of gluten. It gives your baked goods elasticity and flexibility, so that they don’t crumble away to nothing.
- To make sure you don’t lose any of the delicious brownie batter, always use a rubber spatula – they’re a must have in any kitchen!
- And if your brownies come out of the oven under- or over-baked, it could be that your oven isn’t correctly calibrated: check it with an oven thermometer!
- You want your marshmallow frosting to be as fluffy as possible – I like to make it in my KitchenAid stand mixer, but a quality hand mixer will work just as well. I recommend the VonShef hand mixer, it works like a dream.
- And to make sure you don’t overcook your egg whites, use a kitchen thermometer!