Gluten Free: Brownies that satisfy


Oh. Sometimes I need a sweet treat. I can’t believe how many sweet things I’ve been making lately. It’s a little out of character. But tonight I figured it out. I didn’t crave something sweet. I craved chocolate. Ah. Sweet versus Chocolate cravings are quite distinct.

I don’t often make chocolate things because my love – for some sad reason only he knows (lol) – doesn’t like chocolate. It was almost a deal breaker from my mom, who could not understand this lack of chocolate craving in a human being. Now, she has just forgotten this fault of his and loves him anyways. Phew.

Back to the chocolate. I have NOT forgotten my craving. So last night I whipped up some chewy brownies. OH! They are tasty! The best part – they are STILL chewy and tasty this afternoon. (A miracle in itself based on previous gluten free recipe/boxes/mixes I have tried.) I got this recipe out of the Joy of Cooking and adjusted it to work with my gluten free flours. I hope you enjoy it. =)

Fudgy Brownies (not cake-like)
3/4 cup gluten free flour mix (that contains xanthan gum)
2 Tablespoon unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips
2 teaspoons olive oil
1/2 cup brown sugar
1/4 cup white sugar
2 Tablespoons corn syrup
1 Tablespoon water
2 teaspoons GF vanilla extract
2 large egg whites – or 2 large eggs, whisked together well

  1. Mix together flour, cocoa powder, baking soda and salt. Set aside.
  2. Melt chocolate chips with olive oil in a small saucepan over very low heat, stirring constantly.
  3. Once the chips have melted completely, remove the pan from heat. Add sugars (brown and white), corn syrup and water. Stirring constantly until all sugars have melted. Quickly add egg whites (or eggs) and stir together quickly and constantly to avoid the egg from cooking into separate strands.
  4. Pour melted chocolate/sugar/egg mixture over dry ingredients. Mix together until well incorporated. No need to over mix here.
  5. Pour into buttered 8 x 8 pan. Bake at 350F for 20 – 25 minutes depending upon your oven. Test by inserting toothpick into the middle, it will come out chocolatey, but not doughy.

Enjoy!

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