Prep 10 mins
Cook 25 mins
I am obsessed with brownies and most gluten free brownie recipes just don't do it for me (or else require a lot of effort or expensive ingredients). I adapted this recipe from the Dec. 2012 Bon Appetit magazine's recipe. They are very rich - which will actually keep me from eating the whole pan! Be warned - due to the diversity of gluten-free flours, I don't recommend making substitutions. I have tried every combination and this one really works for brownies. If you are dairy-free and have to use a margarine such as Earth Balance, be sure to reduce the salt to 1/4 teaspoon or omit it entirely.
- 118.29 ml unsalted butter
- 295.73 ml sugar
- 177.44 ml cocoa powder
- 2.46 ml salt
- 2 eggs
- 4.92 ml vanilla
- 44.37 ml rice flour
- 29.58 ml tapioca flour
- 14.79 ml cornstarch
- 118.29 ml walnuts, chopped
- Preheat oven to 325 degrees.
- Melt butter over low heat. Remove from heat and allow to cool slightly (5 minutes).
- Stir in sugar, cocoa powder, and salt.
- Whisk in eggs and vanilla.
- Add rice flour, tapioca flour, and corn starch one at a time, whisking well after each addition.
- Add walnuts or pecans if desired.
- Spread into greased 8x8" square baking pan.
- Bake for 25 to 30 minutes or until toothpick inserted near center comes out with just a few sticky crumbs on it.
- *Although these brownies are great warm, I prefer them cooled down, chilled, and then cut into small squares. Seems like the flavors come out better that way.
- ***These are rich enough that you really can cut them into 16 pieces, but let's be realistic - I cut 8.