photo Brunch at Saks
Is it acceptable to just say that I had a horrendous craving for chocolate the day I made these, so I scoured my cupboards for ingredients, cursed when I realized I didn't have anything except unsweetened cocoa powder, rejoiced when I spotted a bag of sugar way in the back nestled between a 5 lb bag of rice and those cans of pineapple that never seemed to get used, and then heard angels sing once Google told me this recipe would work just fine with everything I had on hand? Because that's just how these brownies came about.
If I weren't ridden with so many food allergies, I would have skipped over that entire process and headed straight for the bakery at the grocery store. But these gluten free brownies turned out just as good as the ones I remember eating in the past, so I'm happy they worked out in the end.
If you find yourself in a brownie-making mood this weekend, I don't think you'll be disappointed in these. The recipe is really basic, too, so feel free to substitute any flour you'd like.
Homemade Brownies | gluten free
1/2 C. gluten free flour (or any flour of choice) (My gf flour is a mix of rice flour, tapioca flour, & potato starch)
1/3 C. unsweetened cocoa powder
1/4 tsp. baking powder
1/4 tsp. salt
1/2 C. vegetable oil (I use this coconut oil in recipes)
3/4 C. sugar
1 tsp. vanilla extract
Preheat the oven to 350 degrees F.
Grease a 8-inch baking pan or line with parchment paper.
1. In a small bowl, mix flour, cocoa powder, baking powder, and salt. Set aside.
2. In a mixing bowl, add oil, sugar, and vanilla. Mix in eggs until well combined.
3. Slowly add flour mixture to wet ingredients, folding in with a spoon or spatula until just combined.
4. Pour into lined pan and bake 20-25 minutes, or until toothpick comes out clean and brownies move away from sides.
5. Let cool before cutting into squares.
- adapted from this recipe