My husband is gluten free and he makes these all the time and they are SO GOOD. They freeze really well too. And you don't have to buy weird flours. Also, we have made it dairy free without any issues at all (Just use Earth Balance Vegan Spread instead of butter) and it is AMAZING.
Chocolate Gluten Free Brownie Recipe What you need
9” circular cake pan 5 TBS of butter 6 ounces of chocolate ½ cup white sugar ½ cup brown sugar 2 large eggs 1 tsp vanilla extract Pinch of salt ¼ cup of gluten free unsweetened baker’s coco powder Place the chocolate and butter in a small bowl and heat in the microwave for 30 seconds. Preheat the oven to 350 degrees Fahrenheit. Using a butter knife mix the chocolate and butter until smooth. If the chocolate is not completely melted heat again in the microwave for 30 seconds and then stir again. Line the cake pan with Aluminum foil and then apply some nonstick spray to the foil. Let the foil come up above the sides of the pan so that it is easy to remove they brownie once it is done. In a bowl combine the eggs, vanilla, salt, and both sugars with mix well. Mix in the chocolate and butter mixture until smooth. Add the coco powder and mix well. Bake the brownie for 24 to 26 minutes. Remove and let cool for 10 minutes. Remove the brownie from the pan by lifting the edges of the Aluminum foil. Serve warm or cool in the refrigerator for a firmer brownie.
Brownies, not cookies
How to make a Chocolate Gluten Free Brownie
Chocolate Gluten Free Brownie Recipe
What you need
9” circular cake pan
5 TBS of butter
6 ounces of chocolate
½ cup white sugar
½ cup brown sugar
2 large eggs
1 tsp vanilla extract
Pinch of salt
¼ cup of gluten free unsweetened baker’s coco powder
Place the chocolate and butter in a small bowl and heat in the microwave for 30 seconds. Preheat the oven to 350 degrees Fahrenheit.
Using a butter knife mix the chocolate and butter until smooth. If the chocolate is not completely melted heat again in the microwave for 30 seconds and then stir again.
Line the cake pan with Aluminum foil and then apply some nonstick spray to the foil. Let the foil come up above the sides of the pan so that it is easy to remove they brownie once it is done.
In a bowl combine the eggs, vanilla, salt, and both sugars with mix well. Mix in the chocolate and butter mixture until smooth. Add the coco powder and mix well.
Bake the brownie for 24 to 26 minutes. Remove and let cool for 10 minutes. Remove the brownie from the pan by lifting the edges of the Aluminum foil. Serve warm or cool in the refrigerator for a firmer brownie.
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