Gluten-Free Cocoa Brownies
photo by DeliciousAsItLooks
- Ready In:
- 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.
These brownies are absolutely delicious!! I used Bob's Red Mill Gluten Free flour. I would double next time and use less sugar (can a sugar substitute be used -like agave or stevia?). Also I did not use the xanthan gum. I also used Hershey's regular and dark chocolate cocoa powder. Will definitely make these again!!
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!
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I'm $39.95 and holding ... I'm a chocoholic ... I like to bake ... I'm also a cookbookaholic! and did I mention I like chocolate? <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">