Gluten Free Brownies
If you miss the rich chocolaty goodness of a warm brownie made with wheat flour, you've come to the right page! This recipe has no wheat or gluten, but it does have all the taste you expect from a good brownie. Enjoy!
2/3 cup gluten free all purpose flour mix (listed at bottom)
½ tsp salt
½ tsp baking powder
½ tsp xanthan gum
2 oz. unsweetened chocolate
4 oz. semisweet chocolate
½ cup unsalted butter
1 ¼ cup sugar
2 tsp pure vanilla extract
3 large eggs
¾ cu chopped toasted walnuts, optional
1. Preheat oven to 325F. Position rack in middle oven. Line
bottom and sides of 8 inch square baking pan with foil and grease with cooking
spray or shortening.
2. Combine flour, salt, baking powder, and xanthan gum in a
small bowl. Set aside.
3. Melt chocolate and butter in a heavy, medium size
saucepan over LOW heat. Remove from heat; whisk in sugar and vanilla. Whisk in
eggs, one at a time, and continue to whisk until mixture is completely smooth
and glossy. Add flour mixture and whisk until just incorporated. Stir in nuts.
4. Pour batter into prepared pan and place in center of
oven. Bake 40 - 45 minutes or until a tester inserted into the center comes
out with wet crumbs. Cool in pan on rack for 5 minutes. Remove brownies from
pan by lifting out foil, and cool completely on rack. Cut into squares or
triangles.
Gluten Free All Purpose Flour Mix
Brown rice flour 2 parts 2 cups 6 cups
Potato starch 2/3 part 2/3 cup 2 cups
Tapioca flour
1/3 part 1/3 cup 1 cup
Total Mix 3
cups 9 cups