Gluten-Free Brownies

Tasty brownies that go well with ice cream, especially banana ice cream! They’re quite chocolate-y, sturdy without being a weird gf-y texture, and benefit from the cup of caramel chips I threw in!

These brownies use a small amount of the flour blend from Artisanal Gluten-Free Cooking – next week I’ll have another recipe that uses up the rest of the flour blend you’ll mix up for this week’s! Or, y’know, it’s a good book, grab it and find some other uses for the flour blend?

Ingredients:

Flour Blend:

  • 1 1/4 cups brown rice flour
  • 3/4 cup sorghum flour
  • 2/3 cup cornstarch
  • 1/4 cup potato starch
  • 1 tablespoon + 1 teaspoon potato flour
  • 1 teaspoon xanthan gum

Brownies:

  • 9 tablespoons salted butter
  • 1 ounce unsweetened chocolate
  • 3 tablespoons cocoa powder
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup flour blend
  • 1 cup caramel chips (optional)
  • ice cream, for serving (optional)

To prepare the flour blend, stir together all the ingredients, and store extra in an airtight container in the fridge for up to several months.

To make the brownies, first preheat oven to 350 degrees. Grease an 8″ square pan.

Combine the butter, chocolate, and cocoa in a large saucepan over low heat. Cook, stirring occasionally, until completely melted and smooth.

Remove from the heat and stir in the eggs, sugars, and vanilla, stirring again until smooth.

Stir in the flour mix until just combined, then add the caramel chips and again stir until combined.

Gently transfer the batter to the prepared pan.

Bake 30 minutes, until cooked through but still moist.

Cool in the pan, then cut and serve. (With ice cream??)

Gluten-Free Brownies

Slightly adapted from Artisanal Gluten-Free Cooking.

Flour Blend:

  • 1 1/4 cups brown rice flour
  • 3/4 cup sorghum flour
  • 2/3 cup cornstarch
  • 1/4 cup potato starch
  • 1 tablespoon + 1 teaspoon potato flour
  • 1 teaspoon xanthan gum

Brownies:

  • 9 tablespoons salted butter
  • 1 ounce unsweetened chocolate
  • 3 tablespoons cocoa powder
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup flour blend
  • 1 cup caramel chips (optional)
  • ice cream, for serving (optional)

To prepare the flour blend, stir together all the ingredients, and store extra in an airtight container in the fridge for up to several months.

To make the brownies, first preheat oven to 350 degrees. Grease an 8″ square pan.

Combine the butter, chocolate, and cocoa in a large saucepan over low heat. Cook, stirring occasionally, until completely melted and smooth. Remove from the heat and stir in the eggs, sugars, and vanilla, stirring again until smooth. Stir in the flour mix until just combined, then add the caramel chips and again stir until combined.

Gently transfer the batter to the prepared pan, and bake 30 minutes, until cooked through but still moist. Cool in the pan, then cut and serve.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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One Response to Gluten-Free Brownies

  1. Pingback: Margherita Empanadas | sparecake

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