Recipe by MakeMineCadburys
Found online - posting here to save! Jen Cafferty Gluten-Free Food Examiner Looking for a quick and easy gluten-free brownie recipe? This is perfect for a summer barbeque or a quick afternoon snack.
Top Review by Sarah P.
These brownies are fantastic! For flour, I double the recipe, and use 2/3 flour (such as white rice flour) and 1/3 starch (such as corn starch or tapioca starch). Then I take the 1 cup of butter measurement (I doubled it, remember), and convert it to oz, then convert that to lard and water. Butter is 80% fat and 20% water, but lard is 100% fat. So since 1 cup of butter is 8 oz, that means 6.4 oz (80% of 8 oz) needs to be lard and 1.6 oz (20%) needs to be water. They turn out amazing with lard. Try it, you won't regret it! They'll be dairy free, to boot!
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1⁄2 cup cocoa powder
- 1 cup sugar
- 2 eggs
- 1 teaspoon gluten free vanilla
- 1⁄2 cup gluten-free flour, baking blend
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon xanthan gum
Directions See How It's Made
- Preheat oven to 350 degrees and grease an 8×8x2 pan (or a 9 x 12 pan if doubling recipe) or 12 muffin tins. (You can line the pan with parchment paper so that you can easily lift out the brownies and slice them when they are done.).
- Melt butter in a sauce pan or in a 1 quart container in the microwave. Remove from heat. Add cocoa until blended, then add sugar and mix well. Add eggs, one at a time. Stir in vanilla, flour, salt & xanthan gum – do not overmix.
- Bake 25-30 minutes (less if using muffin tins).
- Cool and serve.