I got this recipe from my friend Trace and, even though I’m not gluten free, it’s become my favorite brownies recipe. I make the recipe with a non-dairy substitute for the butter (I do not recommend Earth Balance, since it has way too much water, but I’ve found several of the other plant butters (in stick form) that are available to work quite well) or with lactose-free butter, since my issues are with lactose. The recipe can also be done using Ener-G Egg Replacer, if there’s an egg allergy to worry about.
Ingredients
- 8 tablespoons unsalted butter (or dairy free substitute)
- 4 ounces bittersweet chocolate (make sure it is processed gluten free)
- 1 cup sugar
- 2 eggs (or equivalent of Ener-G Egg Replacer)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup brown rice flour
- 1/4 cup tapioca flour
- OPTIONAL: 1/2 cup GF chocolate chips (semi-sweet)
Preparation
- Preheat the oven to 400°F. Grease an 8-inch square baking pan. Chop the chocolate into small slivers. Slice the butter into one-inch pieces. Combine the two flours together.
- Bring a saucepan of water to a boil, and then turn it down to a simmer. Place a large metal bowl over the top of the saucepan. Put the chocolate and butter into the metal bowl and stir occasionally, as they both begin to melt. As they come to a full melt, stir vigorously, until you have a smooth cohesive mixture.
- In a medium-sized bowl, combine the sugar and eggs, whisking well until they are creamed together, with a silky consistency. Add the vanilla extract and salt and stir well. Add in the gluten-free flours and stir. Finally, pour in the melted chocolate-butter mixture and stir carefully, with a rubber spatula, until the mixture has become smooth.
- Pour the mixture into the prepared baking pan. Smooth the top with the spatula. Slide the baking pan into the oven and set the timer for 25 minutes. Let cool.