Dense, Delicious Brownies (Gluten-Free, Dairy/Casein-Free)
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
9 brownies
- Serves:
- 9
ingredients
- 1⁄2 cup unsweetened cocoa powder
- 1⁄2 cup dairy-free margarine, melted
- 1 cup sugar (I use 3/4 to a cup, as they can get pretty sweet!)
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon chocolate extract
- 1⁄2 cup gluten-free flour
- 1 teaspoon xanthan gum
- 1⁄8 teaspoon salt
- 1⁄2 cup non-dairy chocolate chips
directions
- Preheat oven to 350°F.
- Lightly grease an 8x8 pan and set aside.
- In a small bowl, mix together flour, xanthan gum and salt. Set aside.
- In a large bowl, stir together cocoa and margarine 'til well combined.
- Mix in sugar until completely saturated.
- Break egg into a small bowl, then mix completely into cocoa mixture. Do the same with the second egg.
- Stir in extracts.
- Mix in flour, combining completely but not overmixing.
- Stir in non-dairy chocolate chips.
- Bake for 20-22 minutes, checking with a toothpick for doneness.
- Let cook in pan, then remove and eat it. Don't share.
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Reviews
-
These brownies are easy to prepare and taste better the second day (if you can hold out that long)! Used canola oil in place of the DF margarine; went with the full cup of sugar; used a third tsp. of vanilla since we didn't have any chocolate extract. When preparing a second batch, used 6 Tbs. GF flour and 2 Tbs. corn starch instead of 1/2 cup GF flour blend for a lighter, crisper, more "wheat like" around the edges brownie texture.
Tweaks
-
These brownies are easy to prepare and taste better the second day (if you can hold out that long)! Used canola oil in place of the DF margarine; went with the full cup of sugar; used a third tsp. of vanilla since we didn't have any chocolate extract. When preparing a second batch, used 6 Tbs. GF flour and 2 Tbs. corn starch instead of 1/2 cup GF flour blend for a lighter, crisper, more "wheat like" around the edges brownie texture.
RECIPE SUBMITTED BY
I have celiac disease and upon diagnosis knew that I (and everyone who eats gluten-free around me) will NEVER be deprived. I'm also intolerant to casein, and all of my recipes are gluten and casein free.
I used to get sick from garlic and onions, so if they are missing from recipes - throw them in!
I read cookbooks like novels, have an addition to thinking about food, and am equally obsessed with fitness and nutrition.