Search This Blog

Thursday, November 11, 2010

Gluten-Free Brownies!

My mother-in-law specially requested gluten-free brownies. I altered several "gluten" recipes to make these very rich, very chocolate gluten-free brownies. The result: raving reviews from all who ate them (including the non-gluten-free eaters). The only drawback is that they are NOT low-calorie. But, as long as we are indulging in a special treat, they are especially wonderful when frosted with chocolate frosting, and topped with a scoop of peppermint or vanilla ice-cream. :~) Enjoy!

(Side note: you can use either unsweetened baking chocolate, or baking cocoa combined with a little extra butter. I used the baking cocoa, with wonderful results.)

Gluten-Free Brownies
1 c. butter
7 oz. unsweetened baking chocolate, cut in pieces OR 17 Tbs. baking cocoa + 2 1/2 Tbs. butter
5 eggs
2 1/2 c. sugar + 2 Tbs.
1 Tbs. vanilla
1 1/2 c. gluten-free all-purpose flour mix #2 (see recipe in earlier post)
2 tsp guar gum
1 c. chopped wanluts (opt)
1 can of chocolate frosting (opt)

Heat oven to 350 degrees. Spray 9 x 13" pan with baking spray. In a saucepan, melt butter and chocolate over low heat (or, melt butter--including the extra 2 1/2 Tbs--and mix in baking cocoa), stirring constantly. Let cool for 5 min. In a medium bowl beat on HIGH speed sugar, vanilla and eggs for 3-5 minutes. Beat in chocolate mixture, on low-speed. Beat in flour and xanthan gum just until blended. Stir in walnuts (if desired). Bake at 350 degrees for approximately 35 minutes, or until toothpick comes out clean. Do not overbake! If desired, once cooled, frost with chocolate frosting.