A recipe for decadent, thick, dark chocolate brownies is a must-have for any kitchen, including a gluten-free kitchen. This version is much lighter than the typical brownie (unless you serve them with a giant bowl of vanilla ice cream). You can also dust them with powdered sugar for an even sweeter finish.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
6 mins
total:
1 hr 36 mins
Yield:
Serves 24 (serving size: 1 brownie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, potato starch, cornstarch, and xanthan gum in a medium bowl; stir with a whisk.

  • Combine butter and chocolate in a large microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Add canola oil, stirring until smooth. Add sugar, vanilla, and eggs, and stir until well blended. Gradually add flour mixture, stirring until well blended. Spread batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

Source

Gluten-Free Baking

Nutrition Facts

158 calories; fat 9.5g; saturated fat 3.8g; mono fat 3.9g; poly fat 1.3g; protein 1.5g; carbohydrates 18.9g; fiber 1g; cholesterol 23mg; iron 1mg; sodium 33mg; calcium 9mg.
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