Easy Gluten Free Brownie Recipes
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Preheat your oven to 350°F
Grease the sides of an 8x8 inch square baking pan and line the base with parchment.
Melt the butter and sugar over a low heat for a couple of minutes, stirring, until the sugar dissolves, do not boil the mixture!
Pour the butter and sugar mixture into a mixing bowl and let cool for three minutes.
Add the vanilla extract to the eggs and beat together, then add to the butter sugar mixture along with the sieved cocoa powder and whisk until shiny.
Pour the batter into the parchment lined pan and use a spatula to evenly spread it out.
Bake the brownies for 20 -25 minutes. You'll need to check them for doneness after 20 minutes as oven temperatures vary.
Allow the brownies to cool for at least 20 minutes before cutting them.
Dairy Free Option - I made this with Earth Balance vegan butter, it worked perfectly. Not all dairy free margarines are suitable for baking (especially the 'diet' versions) so ensure that you use one that is.
Gluten Free Flour Substitutions - For brown rice flour you can sub white rice flour or sorghum. For tapioca or potato starch subs you can try cornstarch or arrowroot. I have not tested the recipe with alternative gluten free flours so the outcome may vary depending on what you use.
Cakey Brownies - If you want more cakey brownies increase the brown rice flour to 1/3 cup and add 1 tbsp more of another starchy flour and simply bake them a little longer.
Storage - they will keep for a couple of days in an airtight container, you do not need to refrigerate. They can also be frozen.
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