Desserts, Gluten free

Gluten free brownies

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2015-05-16 001 026

These brownies are rich and super chocolatey. You’d never know they were gluten free. In fact, they are so rich I like to pair them with vanilla ice-cream – the perfect combination. They won’t last long. My kids didn’t even know they were gluten free.

Just like that – they’re gone
Gluten free brownie sundae

Use gluten free products for all ingredients below. If you like nuts, adding walnuts provides a nice texture. I usually make them without nuts. If you don’t have to worry about being gluten free, just substitute the gluten free flour with all-purpose flour. There is very little flour in this recipe, which is why it converted to a gluten free version so easily.

Ingredients

Vegetable spray
1 stick of butter, ½ cup
1 cup brown sugar
1 cup chocolate chips
3 large eggs, beaten
1/3 cup gluten-free flour, I like Bob’s Red Mill brown rice flour
1/3 cup cocoa powder
¼ teaspoon baking powder
¼ cup nuts, walnuts are good (optional)

Method

Preheat the oven to 350 F. Spray a 8 or 9 inch square cake pan with vegetable spray and set aside. In a saucepan, on low heat melt the butter. Add the sugar and chocolate chips.

Melting the chocolate, sugar and butter
Melting the chocolate, sugar and butter

Stir well until smooth and turn off the heat. In a medium bowl add the flour, cocoa powder and baking powder. Mix well. Incorporate the warm melted chocolate and the eggs into the dry ingredients and mix well. Use a whisk if necessary to get it nice and smooth.

Incorporating the flour
Incorporating the flour

Add the nuts last if you’re adding nuts. Pour the mixture into the cake pan. Bake for about 25 – 30 minutes or until a skewer comes out of the center clean. Set aside on a cooling rack to cool. Enjoy!

Gluten free brownies

Rich and super chocolatey, you’ll never know these brownies are gluten free. They won’t last long. My kids didn’t even know they were gluten free. A great treat.

  • 1/2 cup butter (1 stick)
  • 1 cup brown sugar
  • 1 cup chocolate chips
  • 3 eggs large eggs (beaten)
  • 1/3 cup gluten free flour (brown rice flour or your choice)
  • 1/3 cup cocoa flour
  • 1/4 tsp baking powder
  • 1/4 cup nuts (optional)
  • Vegetable cooking spray (spray the cake pan before adding the batter)
  1. Preheat the oven to 350 F. Spray a 8 or 9 inch square cake pan with vegetable spray and set aside. In a saucepan, on low heat melt the butter. Add the sugar and chocolate chips. Stir well until smooth and turn off the heat. In a medium bowl add the flour, cocoa powder and baking powder. Mix well. Incorporate the warm melted chocolate and the eggs into the dry ingredients and mix well. Use a whisk if necessary to get it nice and smooth. Add the nuts last if you’re adding nuts. Pour the mixture into the cake pan. Bake for about 25 – 30 minutes or until a skewer comes out of the center clean. Set aside on a cooling rack to cool. Enjoy!

 

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