GLUTEN-FREE ONE BOWL BROWNIES

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Gluten-Free One Bowl Brownies image

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.

Provided by IrishEyes.NYC

Categories     Bar Cookie

Time 45m

Yield 24 brownies, 24 serving(s)

Number Of Ingredients 10

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)

Steps:

  • 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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