Ivanhoe's Smart Woman - Chef's Corner Smart Recipes

Chef's Corner: Gluten-Free Cooking -- Smart Recipe

Chocolate Brownies

1 cup Carol's Flour Blend (see chocolate chip recipe)
1/2 cup unsweetened cocoa (not Dutch)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1 teaspoon instant espresso powder (optional)
1/4 cup butter or vegetable oil spread(Spectrum™) or canola, safflower, or other oil
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/4 cup hot water or brewed coffee
1/2 cup chopped walnuts (optional)

Preheat oven to 350ºF degrees. Generously grease 8-inch square nonstick pan. Or, for easier removal, line with aluminum foil first, then grease. Stir together the flours, cocoa, baking powder, salt, xanthan gum, instant espresso (if using), and Egg Replacer (if using egg-free recipe below). Set aside. In large mixing bowl, beat the butter (or oil), sugars, egg (if using), and vanilla with electric mixer on medium speed until well combined. With mixer on low speed, add dry ingredients and hot water or coffee. Mix until just blended. Mixture will be somewhat thick. Stir in nuts, if using. Spread batter in prepared pan. Bake for 20 minutes. Cool brownies before cutting. Makes 12.

Chocolate Brownies Without Eggs: Omit egg and add 2 teaspoons Ener-G Egg Replacer powder. Increase hot water or coffee to 1/2 cup. Bake as directed.