It’s Dad’s day weekend. And nothing says love more than a GF brownie with tons of things in it. That rocky road to fatherhood is like a wonderfully gooey brownie bar - it doesn’t come easy (and neither does motherhood) - it’s a little bit messy, but the truth is that you wouldn’t trade it for anything (both the kid and the rocky road brownie bar).
Sure – those adorable little munchkins are like tiny angels when they are asleep. We marvel at how lucky we are to have those little souls in our lives. And then they wake up which makes us grateful for coffee. Parenting is more than a full-time job and it certainly doesn’t end when the critters grow car keys of their own.
No sir – we worry about them in different ways at various stages. I can laugh now, but looking back we wondered at our potty training ineptness and if we were going to have to send the oldest one to kindergarten in diapers. And equally, her dad wondered how they would fare in the universe if they didn’t know how to rebuild an engine, or how to wire a lamp or a light switch.
Back on the old farmstead, he taught each one how to drive his truck through the back fiften, and there were plenty of times when I’d look out a window only to see the truck moving about in the field with nary a face in the driver’s seat. The littlest one had to practically stand up to drive the thing. But – they knew how to handle a standard shift. And even today, one of them still remembers.
The things that dads do for their kids makes them real life rescue heroes way more than any old Fisher Price plastic doll (although Gill Gripper – scuba diver was one of my favorites). Dads catch kids who think they can fly from second story windows (another story) and help with decent and respectful burials for pet rabbits who die from heart attacks. They learn how to French Braid, even if looks like a Swedish Heidi-do. And they know enough not to let the kid out of the house with a mini tank top no matter what story the child invents about mom letting them dress that way.
In our house, dad is synonymous with love and nothing says that more than giving the guy a ridiculously sized Rocky Road GF Brownie that is filled with chocolate, booze, and candy all at once.
These Tipsy (yes, more drunken chocolate stuff) Rocky Road GF Brownies are an adaptation of Ina Garten’s Outrageous Brownies (which was an adaptation of a recipe for chocolate globs in the SoHo Charcuterie Cookbook). And there is a little twist of Alice Medrich chocolate magic that she talks about in her Cookies and Brownies baking book – the ice bath. Of course, I can never leave well enough alone, and not only is this gluten-free, but I’ve added a little bit of liqueur and things that go with a good stiff drink, like marshmallows, more chocolate and a few good nuts.
Don’t forget a good shot of whiskey on the side, and happy Father’s Day!
|The Long and Tipsy Rocky Road Gluten-Free Brownie||
- 12 oz. unsalted butter (3 sticks)
- 8 oz. semi sweet chocolate, chopped
- 5 oz. unsweetened chocolate, chopped
- 6 large eggs plus one egg white
- 1 heaping teaspoon instant espresso
- 400 grams superfine white sugar
- 200 grams gluten-free flour (see notes below)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon vanilla
- 1 tablespoon Cherry Liqueur
- 1 tablespoon Crème de Cacao
- 1 cup white chocolate chips
- 1 cup semi sweet chocolate chips
- 2 cups mini marshmallows (GF)
- 1 cup hand chopped toasted almonds
- Preheat oven to 350. Butter a jelly roll baking sheet (15x10x1) and dust with unsweetened cocoa.
- Over a double boiler on very low heat, melt the butter with 8 oz. of semi-sweet and all of the unsweetened chocolate. Cool. In a big bowl, stir the sugar, eggs, espresso, vanilla and liqueurs. In another bowl weigh the flours, add and mix in the baking powder and salt. Take ¼ cup of the flour mixture and in another bowl, mix it with the white and semi-sweet chips, marshmallows and nuts. When the chocolate mixture is cool, pour it into the egg mixture and stir until blended. Stir in the flour mixture. Stir in the chocolate/white chip/marshmallow/nut flour mixture just until incorporated.
- Pour the batter into the prepared pan. Rap once on the counter to remove air bubbles. Bake for about 20 minutes and rotate. Rap the pan on the oven rack to remove any air bubbles that are forming as it bakes. Bake about 12 minutes more and start checking it with a toothpick and remove it while the crumbs are slightly gooey.
- Create an ice bath (the Alice Medrich magic trick). Take a larger baking pan or use a clean sink, fill with ice and water to about ½ inch high. Slosh the ice around. Carefully place the very hot baking pan right on top of the ice bath and let it sit there until the pan is quite chilled – about 20 minutes. Let it continue to cool completely on the counter. Place in the refrigerator until well chilled, preferably overnight. Remove and let sit out about 10 minutes before cutting.