Gluten-Free One Bowl Brownies
"A gluten-free version of my son's favorite "from scratch" brownies; the original recipe appeared in a holiday baking insert from the Sunday newspaper. NOTES: 1 square (1 oz.) of unsweetened baking chocolate is equivalent to 3 level tablespoons of cocoa plus 1 tablespoon oil or shortening. Also, the original recipe uses 1-1/2 sticks of margarine or butter in place of oil."
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
24 brownies
- Serves:
- 24
ingredients
- 4 unsweetened chocolate squares
- 3⁄4 cup canola oil
- 2 cups sugar
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1⁄2 cup rice flour
- 1⁄4 cup potato starch or 1/4 cup cornstarch
- 1⁄4 cup tapioca flour or 1/4 cup arrowroot
- 1 teaspoon xanthan gum
- 1 cup nuts, coarsely chopped (optional)
directions
- Heat oven to 350° F (325° F for glass or insulated baking pan) and grease bottom only of 13" x 9" pan.
- Microwave chocolate and canola oil in large microwavable bowl on high for 2 minutes. Stir until chocolate is completely melted.
- Stir sugar into chocolate until blended. Mix in eggs and vanilla. Stir in flour and nuts.
- Spread into prepared pan and bake for 25-30 minutes (add 3-5 minutes for insulated baking pan) or until toothpick inserted in center comes out with fudgy crumbs - DO NOT overbake.
- Cool in pan; cut into 24 brownies.
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Reviews
-
We've missed "real" brownies for the longest time since going gluten-free...the frozen stuff from the health food store and the mixes at the supermarket just don't measure up. This recipe is a keeper! -
I used a combination of 3 unsweetened chocolate squares and 3 T of cocoa + 1 T of butter. These are sooooo good that the only way you know they're gluten-free is because you made them. Thanks for a great recipe! -
So wonderful and so easy!
RECIPE SUBMITTED BY
IrishEyes.NYC
Caldwell, New Jersey
