Here is a perfect recipe for all of our fellow chocoholics out there- dense, decadent chocolate brownies that are delicious freshly baked and just as good days later! These treats are so moist and chocolaty that no one will guess that they contain no gluten, dairy, egg or soy, and like many of the recipes you’ll find on here, they freeze beautifully.
Yield: 16 brownies
Preparation time: 10 minutes
Baking time: 30 minutes
40 grams or 6 tablespoons sorghum flour
65 grams or 6 tablespoons potato starch
26 grams or ¼ cup tapioca starch
¾ cup brown sugar
2 tablespoons sugar
½ teaspoon gluten-free baking powder
½ teaspoon salt
½ cup unsweetened cocoa, like Hershey’s
1 teaspoon xanthan gum
1 tablespoon EnerG egg replacer mixed well with ¼ cup hot water (or 2 eggs well beaten with a fork if you can eat eggs)
½ cup canola oil
2 teaspoons vanilla
1 cup Enjoy Life mini chocolate chips (or other soy-free, dairy-free chocolate that is delicious)
Preheat over to 350 degrees
Line 8 inch square pan with parchment paper sling. Oil the parchment paper thoroughly with canola oil. (A scrunched up paper towel works well.) Place all dry ingredients in bowl of food processor and pulse briefly. Add egg replacer mixture, oil, and vanilla and process until well blended. Add chocolate chips and process until blended.
Pour batter into prepared pan. Spread dough evenly in pan with wet fingers.
Bake for 30 minutes until toothpick inserted comes out mostly clean.
Allow to cool on rack for at least 30 minutes before cutting.
As seen on Positive Kitchen
Adapted from Gluten-Free Quick and Easy, Carol Fenster, PhD
// Brownies & lemon bars are such great crowd-pleasers – what are some of your other go-tos?