Gluten-Free Brownies

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Brownies are one of the most popular American desserts. They are easy to make and don’t require a lot of steps. The fudgy texture and rich chocolate flavor gives this dessert its name. Only in this case, they are is gluten-free. In my opinion, using gluten-free flour for any baked dessert can be risky. But I’ve seen a lot of replicated gluten-free versions that worked with a lot of cakes, muffins and cookies. Why should brownies be any different?  In fact, you may not even taste the difference after they’ve been baked. I always like brownies fresh out of the oven as they seem to taste best when they are hot. I used rice flour because that is what I had in my pantry. I’m sure that any other gluten-free flour will do this recipe justice as well.

For this recipe, you will need:

  1. 1/2  cup of unsalted trans-fat free margarine
  2. 8 ounces of 60%-70%  dark chocolate
  3. 1 teaspoon of vanilla
  4. 2 large eggs
  5. 3/4 cup of sugar
  6. 1/8 cup of dissolved coffee
  7. 1/3 cup of rice or any gluten free flour
  8. 1/4 of unsweetened cocoa powder
  9. 1/2 teaspoon of salt
  10. handful of walnuts (optional)


Preheat oven to 350 F. and lightly grease an 8-by-8-inch baking pan. Melt margarine and chocolate in a heat proof bowl over a saucepan of simmering water. Whisk in eggs, sugar,vanilla, and coffee until well combined. In a different bowl, whisk flour, cocoa powder, and salt.  Pour wet mixture into flour mixture. Beat the batter vigorously for at least one minute, until the batter is no longer grainy and nearly smooth. It will pull away from the sides of the pan a bit. Fold in walnuts. Bake for twenty five to  thirty minutes, or until the brownies feel just set in the center. Do not overbake. Remove from oven and let cool completely before removing from the pan and slicing.

Yields 8- 12 brownies


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