The Gluten-Free Homemaker

For my son’s graduation party I decided to have finger food desserts such as cookies and brownies. The problem was that my favorite brownies, while soft and moist, tend to fall apart rather easily. I really didn’t want lots of brownie crumbs all over the floor, so I changed the recipe slightly and was very pleased with the results. I didn’t think to add the chocolate chips until I made these again today. They are a great addition. These brownies are still soft and moist, just a little sturdier. I think I’ll be sticking with this recipe.

One thing I like about this recipe is that it makes a 9 x 13 inch pan of brownies rather than and 8 x 8 inch pan. All I changed in the recipe was the flour mix and I cut back on the sugar slightly. I used Bette Hagman’s basic gluten-free flour mix. It contains:

6 parts white rice flour
2 parts potato starch
1 part tapioca starch

Gluten-Free Brownies
Preheat oven to 350 degrees.

Ingredients

• 3/4 c. butter
• 1/2 c. cocoa powder
• 3/4 c. white sugar
• 1 c. brown sugar
• 4 eggs
• 2 tsp. vanilla
• 1 1/3 c. gluten-free flour mix
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 tsp. xanthan gum
• 1 c. chocolate chips (optional)

Instructions
In a large sauce pan, stir the butter and cocoa over low heat until melted. Remove from heat and, using a wooden spoon or stiff spatula, add the sugars. Stir in the vanilla. Add the eggs one at a time, beating after each addition.

In a separate bowl, combine the flour mix, baking powder, salt and xanthan gum. Add this to the sauce pan and stir until all the flour is moistened. Stir in half the chocolate chips.

Spread the batter into a greased and rice floured 9 x 13 inch baking pan. Sprinkle the rest of the chocolate chips on top. Bake at 350 degrees for 30 minutes. Cool before cutting.

This post is linked to Chocolate Obsession Wednesdays at Sweet and Savory.

Labels: cookies/bars, dessert recipes