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Carol Fensters Gluten-Free Chocolate Brownies

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    Source: www.chef2chef.netReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B12, H, D, E
    MineralsNatrium, Fluorine, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. For double decadence, toss in 1 cup chocolate chips after the batter is mixed.

    2. 1/2 cup sorghum flour*

    3. 1/4 cup potato starch*

    4. 1/4 cup tapioca flour*

    5. 1/2 cup unsweetened cocoa (not Dutch)

    6. 1/2 teaspoon baking powder

    7. 1/2 teaspoon salt

    8. 1/2 teaspoon xanthan gum*

    9. 1/4 cup butter or margarine (room temp)

    10. 1/2 cup brown sugar, packed

    11. 1/2 cup granulated sugar

    12. 1 large egg

    13. 2 teaspoons vanilla extract

    14. 1/4 cup hot water or brewed coffee

    15. 1/2 cup chopped walnuts

    16. *Available in natural food stores or web sites by Authentic Foods, Bob's Red Mill, Ener-G Foods, Gluten-Free Pantry, or Miss Roben.

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 350 degrees. Generously grease 8-inch square nonstick pan. For easier removal, line with aluminum foil first, then grease.

    2. Stir together the flours, cocoa, baking powder, salt, and xanthan gum. Set aside.

    3. In large mixing bowl, beat butter, sugars, egg, and vanilla with electric mixer on medium speed until well combined. With mixer on low speed, add dry ingredients and hot water or coffee. Mix until just blended. Stir in nuts, if using. Spread batter in prepared pan.

    4. Bake 20 minutes. Cool brownies before cutting. Makes 12

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