Remember that cool club I belong too? The one where our main goal is to try and make/eat our favorite foods, without feeling sick afterwards? Yeah, it’s a rockin’ cool club!! ;) (Make sure and read all of that craziness with a full breath of sarcasm. I truly wish I could eat gluten…..but my belly/intestines hate me afterwards. Boo.)
But I LOVE when I find a recipe that mimics an old favorite, without much of a taste/texture difference.
Here are a few of my other favorites I’ve shared here. Because, by golly, I like my snacks.
But today’s recipe is brownies. And they’re chocolatey, moist, fudge-y brownies (adapted from this Serious Eats recipe).
A sweet little pal of mine came and babysat my kiddos and they made these for me as a little surprise. They’re now my favorite brownie recipe. (Thanks Evann!!)
Before these brownies, my favorites were the gluten-free Betty Crocker boxed mix (which are still pretty darn delicious). But these are even better! Really moist and chewy……but a nice flaky and crackled top. Yum.
And in the past few weeks, I have made these, oh, 3-4 times. Sometimes I like them plain. But sometimes I like to sprinkle in a little goodness.
Butterscotch. Chocolate. Coconut. Mint. Nuts. Caramel. Pick your poison…….they’re all delicious. And this recipe handles the add-ons just fine.
All you need to know, is that the pan empties out really quickly.
I’m so sorry if I’m ruining your new year’s resolution. Moderation, right? (Who am I to talk though. It’s hard to only have one of these little suckers…)
The best part, is that this is a very simple recipe. It only includes very basic gluten free ingredients. No crazy flour mixes or blends.
Gluten Free Brownie Recipe
(adapted from here)
Combine rice flour, cornstarch, cocoa, salt, and xanthum gum in a bowl. Set aside. Place sugar and butter in a mixing bowl (or use a hand mixer) and cream together. Add eggs and vanilla and combine well. Add the dry ingredients and mix until well combined. (If you’re adding extras like chocolate chips or coconut, add that now.) Spray a 9×13 pan with cooking spray and spread better evenly inside. Bake at 325 degrees (F) and bake for 30-35 minutes. (Top will crackle….that’s normal. And toothpick will be inserted and come out clean.)
If you’re serving both gluten-eaters and non………….all will enjoy these!